Best Vegetable Lasagna with No Boil Noodles

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Weeknight dinners can get tricky when you’re short on time but still want something homemade. I’m always looking for shortcuts that don’t sacrifice taste, and that’s exactly what this vegetable lasagna recipe delivers. The no-boil noodles are a game-changer – they save me from dealing with a pot of boiling water and cut the prep time in half.

I started making this version when my kids went through their “we don’t like meat” phase, and honestly, it stuck around long after they got over it. It’s loaded with vegetables, plenty of cheese, and those clever no-boil noodles that do all the work while it bakes. I usually prep the veggies and sauce while I’m making lunch on Sunday, then assemble everything right before dinner. It’s become one of those reliable recipes that never lets me down.

What Kind of Pasta Sheets Should I Use?

No-boil (also called oven-ready) lasagna noodles are a real time-saver in this recipe, and they work just as well as traditional pasta sheets. You’ll find these in most grocery stores, typically sold by brands like Barilla or Ronzoni. The great thing about no-boil noodles is that they absorb liquid from the sauce and vegetables as they cook, which actually helps them take on more flavor than pre-boiled noodles. Just make sure you’ve got enough sauce in your layers to help these noodles soften properly – they need that moisture to cook through. If you’re feeling fancy, you can also use fresh pasta sheets from the refrigerated section, though they’re not necessary for this recipe.

Options for Substitutions

This veggie-packed lasagna is super adaptable! Here are some helpful swaps you can try:

• No-boil pasta sheets: Regular lasagna noodles work fine – just cook them first. You can also use gluten-free lasagna noodles, but make sure to cook them slightly less than package directions since they’ll continue cooking in the oven.
• Vegetables: The beauty of this recipe is that you can swap vegetables based on what’s in season or what you have. Try mushrooms, spinach, or broccoli instead of cauliflower; any type of squash works well; and Swiss chard can replace kale. Just keep the total volume of veggies about the same.
• Ricotta cheese: If you’re not a ricotta fan, try cottage cheese (drained and blended smooth) or a mix of soft tofu blended with nutritional yeast for a vegan option.
• Pine nuts: These can be pricey! Feel free to use walnuts, almonds, or skip them altogether.
• Fresh mozzarella: You can use all shredded mozzarella instead of mixing fresh and shredded. For a dairy-free version, try dairy-free mozzarella-style cheese, though the texture will be slightly different.
• Pecorino Romano/Parmesan: These can be used interchangeably, or try Grana Padano. For a vegetarian version, look for cheeses made without animal rennet.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegetable lasagna is dealing with excess moisture from the vegetables, which can make your lasagna watery – solve this by roasting your vegetables first until they’re lightly caramelized, and be sure to let them cool before layering. Another common mistake is overloading the layers with sauce when using no-boil noodles – these noodles need just enough liquid to cook properly, so use a lighter hand with the marinara than you might with regular pasta. To prevent a dry or tough final product, cover your lasagna with foil for the first 25-30 minutes of baking, then remove it to allow the cheese to brown properly in the final 15 minutes. For the best texture and easier serving, let your lasagna rest for at least 15-20 minutes after baking – this crucial step allows the layers to set and helps prevent the filling from sliding apart when you cut into it.

What to Serve With Vegetable Lasagna?

This veggie-packed lasagna is pretty filling on its own, but a few simple sides can really round out your meal. A light Caesar salad or mixed green salad with a lemony vinaigrette makes a perfect starter that won’t weigh you down. If you’re feeding a crowd, some warm garlic bread or focaccia is always welcome at the table – perfect for soaking up any extra sauce. For a complete Italian dinner experience, you might want to start with a small bowl of minestrone soup, though keep the portions modest since the lasagna is the star of the show.

Storage Instructions

Keep Fresh: This veggie lasagna is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors actually get better after a day or two as everything melds together nicely.

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

Reheat: To warm up refrigerated lasagna, cover with foil and pop it in a 350°F oven for about 20-25 minutes. For frozen lasagna, thaw overnight in the fridge first, then heat until warm throughout. A quick zap in the microwave works too, though the texture might not be quite as nice as oven-warming.

Make Ahead: You can assemble this lasagna up to 24 hours before baking – just cover and refrigerate. When ready to cook, let it sit at room temperature for 30 minutes before popping it in the oven. Perfect for preparing ahead for dinner parties!

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2200-2500
• Protein: 80-100 g
• Fat: 120-140 g
• Carbohydrates: 200-220 g

Ingredients

• 3 asian eggplants
• A few carrots
• 2 red bell peppers
• 1 small cauliflower head
• 1 yellow summer squash
• 1 bunch of kale
• 1 small buttercup squash
• 2 zucchinis, thinly sliced
• No-boil pasta sheets for 3 layers
• 1 pound ricotta cheese, well-drained
• 2 eggs
• Approximately 1 pound fresh mozzarella
• About 1 pound shredded mozzarella
• High-quality or homemade marinara sauce
• Grated pecorino romano or parmesan cheese
• Freshly chopped parsley
• Pine nuts
• Olive oil
• Salt
• Pepper

Step 1: Preheat and Prepare Ingredients

Begin by preheating your oven to 350°F (175°C).

Meanwhile, dip each pasta sheet into warm water to slightly soften them, one by one.

This will make them easier to handle and layer in the casserole.

Step 2: Mix the Ricotta Filling

In a bowl, mix ricotta with 2 eggs, a handful of grated cheese, salt, and pepper until well combined.

This mixture will serve as one of the flavorful layers in your dish.

Step 3: Assemble the First Layer

Butter a casserole dish and ladle some sauce all over the bottom.

Place enough softened pasta sheets to cover the bottom of the dish.

Ladle sauce over the noodles, then spread mixed roasted vegetables evenly across.

Sprinkle with grated cheese, shredded cheese, and dot with torn fresh mozzarella to complete the first layer.

Step 4: Add Zucchini and Ricotta Layers

Layer thinly sliced raw zucchini strips to cover the first layer.

Pour more sauce on top of the zucchini.

Spread the ricotta mixture over the zucchini, using a generous amount since this is the only layer where you’ll be using it.

Step 5: Repeat and Finalize Layers

Continue layering with all the remaining ingredients until you reach the top of the casserole dish.

Finish with a layer of sauce.

Add shredded cheese, slices of fresh mozzarella, chopped parsley, and pine nuts on top.

Step 6: Bake the Casserole

Drizzle the top with olive oil and cover the dish with foil.

Bake in the preheated oven for 30 minutes.

The foil will help to cook everything evenly and allow the flavors to meld together beautifully.

Once done, remove from the oven and let it cool for a few minutes before serving.