Servings
Font
Back
5.0 from 123 votes

Quick and Easy Vegetable Lasagna

A light and fresh, comforting casserole that's ready with just 20 minutes of prep!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
1 hr 15 mins
Servings: 8 large servings
Calories: 273 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 teaspoons olive oil
  • 8 ounces sliced mushrooms
  • 1 medium zucchini, diced
  • 1 sweet bell pepper (any color), seeded and diced
  • 1 small onion, diced
  • 1 tablespoon minced fresh garlic (about 3 cloves)
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
  • 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
  • 15 ounces ricotta cheese (or sub with 16 ounces small curd cottage cheese)
  • 2 ¼ cups grated mozzarella cheese, divided
  • ½ cup Grated parmesan cheese, divided
  • 24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
  • 9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: chopped fresh herbs such as parsley or basil

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes). Season with salt and pepper to taste. While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
  2. When the vegetables are done cooking, stir the marinara sauce into the skillet. Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
  3. Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil. Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving. Garnish with chopped fresh herbs if desired.

Notes

  • Make Ahead: Assemble the lasagna in advance, but do not bake. Wrap tightly and store in the refrigerator for up to 48 hours before baking, or freeze for up to 3 months. When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before baking.
  • How to Bake from Frozen: If you're baking the casserole frozen (directly from the freezer), bake the dish covered in a 400°F oven for 1 hour. Then remove the cover and bake for an additional 10 minutes, or until the pasta is tender and the dish is heated through.
  • How to Store: Leftover lasagna will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers in an airtight container for up to 3 months.
  • How to Reheat: Cover the lasagna loosely with foil. Warm the dish in a 350°F oven just until heated through, about 30 minutes. You can also reheat individual slices of lasagna in the microwave until warm, about 1 minute.

Nutrition Information

Serving 1/8 of recipe Calories 273kcal (14%) Carbohydrates 12g (4%) Protein 20g (40%) Fat 17g (26%) Saturated Fat 9g (45%) Cholesterol 70mg (23%) Sodium 806mg (34%) Potassium 589mg (17%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1095IU (22%) Vitamin C 26mg (29%) Calcium 438mg (44%) Iron 2mg (11%)

Nutrition Facts

Serving: 8large servings

Amount Per Serving

Calories 273

% Daily Value*

Serving 1/8 of recipe
Calories 273kcal 14%
Carbohydrates 12g 4%
Protein 20g 40%
Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 70mg 23%
Sodium 806mg 34%
Potassium 589mg 13%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1095IU 22%
Vitamin C 26mg 29%
Calcium 438mg 44%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.