Healthy Vegetable Lasagna Casserole

Growing up, my mom always made lasagna the traditional way – with meat sauce and lots of ricotta cheese. It was a Sunday dinner staple, but as I got older, I started wanting something a little lighter for weeknight meals.

That’s when I discovered this vegetable lasagna casserole. It has all the comfort of my mom’s classic recipe, but it’s packed with vegetables and feels less heavy. Plus, it’s way easier to put together than traditional lasagna – no careful layering required. Even my kids, who usually avoid anything green on their plates, ask for seconds of this one.

What Kind of Mushrooms Should I Use?

For lasagna, regular white button mushrooms or cremini mushrooms (also called baby bella mushrooms) are your best bet. Both types will give you that nice, meaty texture and mild flavor that works perfectly in Italian dishes. Button mushrooms are a bit milder, while cremini mushrooms have a slightly deeper, earthier taste – but honestly, either choice will work great in this recipe. Just make sure to clean them well with a damp paper towel instead of washing them under running water, since mushrooms act like little sponges and can get waterlogged. When you’re slicing them, aim for pieces about 1/4 inch thick so they’ll cook evenly and blend well with the other vegetables.

Options for Substitutions

This veggie lasagna is pretty forgiving when it comes to swaps. Here are some helpful substitutions you might want to try:

• Vegetables: Feel free to mix up the veggies based on what you have. Spinach, eggplant, carrots, or broccoli work great. Just make sure to cook them until tender and drain any excess water to avoid a watery lasagna.
• Ricotta cheese: Don’t have ricotta? You can use cottage cheese (drain it first), or make a mix of cream cheese and Greek yogurt (use equal parts of each). Both options work well for that creamy layer.
• Mozzarella cheese: You can swap in provolone, fontina, or a mix of Italian cheeses. If you’re using pre-shredded cheese, that’s fine too – just know it might not melt quite as smoothly as freshly grated.
• No-boil lasagna noodles: Regular lasagna noodles work too – just cook them first. You can also try gluten-free lasagna noodles, but you might need to add a bit more sauce as they tend to absorb more liquid.
• Fresh herbs: If you don’t have fresh herbs, dried ones work fine – just remember to use 1/3 of the amount called for fresh. You can also mix up the herbs – oregano, thyme, or Italian seasoning blend all taste great here.
• Marinara sauce: Any tomato-based pasta sauce works well here. You can use regular pasta sauce, arrabbiata for some heat, or even crushed tomatoes seasoned with Italian herbs.

Watch Out for These Mistakes While Baking

The biggest mistake when making vegetable lasagna is not properly draining the vegetables before layering – excess moisture can make your lasagna watery, so be sure to cook mushrooms, zucchini, and peppers until their liquid evaporates and they’re lightly browned. When using no-boil noodles, many cooks make the error of not adding enough sauce, which can leave you with crunchy, undercooked pasta – make sure each noodle is completely covered with sauce during assembly. Another common misstep is cutting into the lasagna right after it comes out of the oven; letting it rest for 15-20 minutes allows the layers to set properly and makes for cleaner, more defined servings. For the best texture and flavor, avoid overloading the layers with cheese too early – save some mozzarella and Parmesan for the final 10 minutes of baking to achieve that perfect golden-brown top.

What to Serve With Vegetable Lasagna?

A good vegetable lasagna calls for some classic Italian-style sides to round out your meal. A simple green salad with crisp romaine lettuce, cherry tomatoes, and a light Italian dressing makes the perfect fresh companion to the rich, cheesy pasta. If you’re in the mood for bread (and who isn’t?), warm garlic bread or focaccia is great for soaking up any extra sauce from your plate. For a complete Italian dinner experience, you might want to start with a small bowl of minestrone soup or roasted vegetables like Brussels sprouts or broccoli tossed with olive oil and garlic.

Storage Instructions

Keep Fresh: This veggie lasagna is perfect for leftovers! Place any remaining portions in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get better as they meld together, making it even tastier the next day.

Freeze: You can freeze this lasagna either baked or unbaked. If freezing the whole casserole, wrap it well in foil and plastic wrap, and it’ll keep for up to 3 months. For individual portions, cut into squares, wrap separately, and store in freezer bags – perfect for quick meals later!

Make Ahead: Want to prep this in advance? Assemble the lasagna up to 24 hours before baking, cover with foil, and keep it in the fridge. When you’re ready, just pop it in the oven according to the recipe instructions – you might need to add an extra 10-15 minutes if it’s cold from the fridge.

Reheat: To warm up leftover lasagna, cover with foil and heat in a 350°F oven for about 20-25 minutes, or microwave individual portions for 2-3 minutes. If reheating from frozen, thaw overnight in the fridge first for best results.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 120-140 g
• Fat: 130-150 g
• Carbohydrates: 140-160 g

Ingredients

• 2 teaspoons olive oil
• 8 ounces mushrooms, sliced
• 1 medium zucchini, diced
• 1 sweet bell pepper, any color, seeded and chopped
• 1 small onion, diced
• 1 tablespoon fresh garlic, minced (about 3 cloves)
• 1 large egg, whisked
• 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
• 2 tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
• 15 ounces ricotta cheese (or substitute with 16 ounces small curd cottage cheese)
• 2 1/4 cups mozzarella cheese, grated and separated
• 1/2 cup parmesan cheese, grated and separated
• 24 ounces (around 2 1/2 cups) ready-made or homemade marinara sauce
• 9 no-boil lasagna noodles (or as many as needed for your dish)
• Salt and black pepper, to taste
• Optional garnish: chopped fresh herbs like parsley or basil

Step 1: Preheat and Prepare the Baking Dish

Begin by preheating your oven to 400°F (200°C).

Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.

Once prepared, set the dish aside.

Step 2: Cook the Vegetables

In a large skillet or Dutch oven, heat some oil over medium-high heat.

Add mushrooms, zucchini, bell pepper, onion, and garlic to the skillet.

Cook and stir the vegetables until they are just tender, which should take about 3-5 minutes.

Season with salt and pepper to your taste.

Step 3: Prepare the Ricotta Mixture

While the vegetables are cooking, take a separate bowl and stir together the following ingredients: one egg, fresh parsley, basil, ricotta cheese, 1 ¼ cups of mozzarella cheese, and ¼ cup of Parmesan cheese.

Mix until well combined and set aside.

Step 4: Combine Vegetables and Marinara Sauce

Once the vegetables are cooked, stir in the marinara sauce with the veggies directly in the skillet.

This will become the base for your lasagna.

Step 5: Assemble the Lasagna

Start by spreading ¼ of the marinara-vegetable sauce mixture in a thin layer at the bottom of your prepared baking dish.

Place 3 no-boil lasagna noodles (or as many as needed to cover the layer in the dish) over the sauce.

Spoon ⅓ of the ricotta mixture over the noodles.

Follow with another ¼ of the sauce mixture on top of the ricotta.

Repeat these layers two more times, ensuring even distribution.

Step 6: Add the Final Cheese Layer and Bake

Finish the layering with the remaining 1 cup of mozzarella cheese and ¼ cup of Parmesan on top.

Cover the baking dish with a piece of greased foil to prevent sticking.

Bake in the oven for 35 minutes.

Afterward, remove the foil and continue baking for an additional 5-10 minutes, or until the lasagna is heated through and the cheese on top is nicely browned.

Step 7: Serve and Enjoy

Once baking is complete, let the lasagna stand for about 10 minutes before slicing and serving.

This allows the layers to set.

If desired, garnish with chopped fresh herbs for added flavor and presentation.

Enjoy your delicious homemade vegetable lasagna!