Tasty Vegetable Lasagna No Ricotta

Growing up, every lasagna I ate had ricotta cheese. It was just how things were done in our house, and I never questioned it. Then one day at a friend’s house, I tried her mom’s lasagna and was shocked to discover it had no ricotta at all – but it was still incredibly good!

Turns out, you don’t need ricotta to make a great lasagna. In fact, some people (my kids included) actually prefer it without. This version is packed with vegetables and uses a combination of other cheeses that create that creamy texture we all love, minus the sometimes grainy texture that ricotta can have.

What Kind of Mozzarella Should I Use?

For lasagna, you’ve got two main choices when it comes to mozzarella: fresh or low-moisture. While fresh mozzarella is great on pizzas, low-moisture mozzarella is actually your better bet for this dish. It melts more evenly and won’t release excess water into your lasagna layers, which helps avoid a soggy final product. You can find it pre-shredded, but I recommend buying a block and grating it yourself – pre-shredded cheese often contains anti-caking agents that can affect how well it melts. If you do go with fresh mozzarella, make sure to drain it well and pat it dry with paper towels before using.

Options for Substitutions

This veggie-packed lasagna is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Lasagna noodles: Regular lasagna noodles work great, but you can also use no-boil noodles or even gluten-free lasagna sheets. If using regular noodles that need boiling, cook them 2 minutes less than package instructions since they’ll continue cooking in the oven.
• Mozzarella cheese: Feel free to use any melting cheese like provolone, fontina, or a mix of cheeses. You can even use dairy-free mozzarella if you need to make this recipe vegan.
• Sweet peppers: Any color bell peppers work fine here. You can also swap them with zucchini, yellow squash, or eggplant – just make sure to salt and drain these water-heavy veggies before using.
• Spinach: You can use frozen spinach (thawed and squeezed dry) or swap it with other greens like kale or Swiss chard. If using kale, cook it a bit longer to soften.
• Mushrooms: Any mushroom variety works – cremini, portobello, or shiitake. You can skip them if you’re not a mushroom fan and add extra of the other veggies instead.
• Fresh basil: If you don’t have fresh basil, use 2-3 teaspoons dried basil, or try fresh oregano or Italian parsley for a different but tasty twist.

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 sautéing the vegetables in batches until they release their liquid and start to caramelize.

Another common mistake is layering the ingredients incorrectly – always start with a thin layer of sauce on the bottom to prevent the noodles from sticking, and make sure each layer of noodles is completely covered with sauce to ensure they cook properly.

When working with no-boil noodles, it’s crucial to have enough sauce in your layers, as these noodles need the liquid to cook properly – aim for about 3/4 cup of sauce per layer, and don’t skimp on the cheese between layers as it helps hold everything together.

For the best texture and flavor, let your lasagna rest for at least 15-20 minutes after baking, which not only makes it easier to cut but also allows the layers to set properly and prevents the filling from spilling out when served.

What to Serve With Vegetable Lasagna?

This hearty vegetable lasagna is pretty much a complete meal on its own, but a few simple sides can really round out your dinner spread. A classic Italian-style salad with crisp romaine, cherry tomatoes, and a light vinaigrette makes for a refreshing partner to the rich, cheesy pasta. Garlic bread is always welcome at the table – it’s perfect for soaking up any extra sauce that might be hanging out on your plate. If you’re feeding a crowd, try serving some roasted broccoli or asparagus on the side – they’re easy to prep and pop in the oven while the lasagna is baking.

Storage Instructions

Keep Fresh: This veggie lasagna is perfect for leftovers! Place it in an airtight container in the fridge and it’ll stay good for up to 5 days. The flavors actually get even better after a day or two as everything melds together. You can store it either as a whole lasagna or cut into individual portions.

Freeze: This dish is super freezer-friendly! Let it cool completely, then wrap it tightly in plastic wrap and foil, or place portions in freezer-safe containers. It’ll keep well for up to 3 months. Pro tip: cutting it into individual portions before freezing makes it easier to grab just what you need.

Reheat: When you’re ready to enjoy your lasagna again, heat it in the oven at 350°F for about 20-25 minutes if thawed, or 45 minutes if frozen. Cover with foil to prevent the top from drying out. For single portions, the microwave works great too – just heat on medium power for 2-3 minutes, or until heated through.

Preparation Time	20-30 minutes
Cooking Time	40-50 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2500-2800
• Protein: 110-130 g
• Fat: 120-140 g
• Carbohydrates: 250-270 g

Ingredients

• 1 pound ready-to-bake lasagna noodles
• 6 cups tomato sauce (equivalent to two 26 oz jars)
• 1 pound mozzarella cheese
• 1 cup grated parmesan
• 1/2 cup fresh basil, chopped
• 1 tablespoon oil, split
• 2 pounds small sweet peppers (or 3-4 regular bell peppers, diced)
• 4 large carrots
• 1 yellow onion
• 4 cloves of garlic
• 3 cups fresh spinach
• 1 pint white mushrooms
• Salt as needed

Step 1: Prepare the Vegetables

Start by peeling the skin off an onion and dicing it into small pieces.

Cut off the stem of a garlic clove and finely mince it.

Leave the skin on the carrots for added flavor and nutrients, then cut off the stem, slice them lengthwise, and cut into 1-inch thick “sticks.” If needed, clean mushrooms with a paper towel and then roughly chop them into small pieces.

Step 2: Roast Peppers and Carrots

Preheat your oven to 425°F.

Place mini bell peppers and carrot sticks on a sheet pan, drizzle with 2 teaspoons of oil and a pinch of salt.

Toss the vegetables to coat them evenly in the oil.

Bake for 20 minutes, flipping them halfway through to ensure even roasting.

Lower the oven temperature to 325°F and roast for an additional 10 minutes until they are tender.

Step 3: Sauté the Vegetables

While the peppers and carrots are roasting, heat 1 teaspoon of oil in a sauté pan over medium heat.

Add the diced onion with a pinch of salt and cook for 3-4 minutes until they become soft.

Add the minced garlic in the last minute of cooking.

Then, incorporate the chopped mushrooms with another pinch of salt and cook for 3-5 minutes.

Lastly, add spinach leaves one cup at a time, stirring until the leaves are soft and wilted.

Step 4: Chop the Roasted Vegetables

Once the peppers and carrots are done roasting, allow them to cool slightly.

Remove the stems from the peppers if you’re using baby bell peppers, then chop them along with the carrots into smaller pieces suitable for layering in lasagna.

Step 5: Layer the Lasagna

Gather all your ingredients and prepare to layer them in a 9×13 baking dish.

Start by spreading a thin layer of sauce on the bottom of the dish.

Add a layer of oven-ready noodles, followed by several spoonfuls each of the sautéed vegetables and the chopped roasted vegetables.

Sprinkle generously with chopped basil, then add a layer of pasta sauce or marinara, mozzarella cheese, and Parmesan cheese.

Repeat the process until all ingredients are used up, finishing with a top layer of cheese.

Step 6: Bake and Serve

Preheat the oven to 375°F.

Cover the lasagna dish with foil and bake for 20 minutes.

Remove the foil and bake uncovered for another 20 minutes.

To brown the cheese, broil on HIGH for the last minute of baking.

Once done, slice the lasagna and serve hot, garnished with additional chopped basil and fresh Parmesan.

Enjoy!