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Veggie Lasagna Casserole

Veggie Lasagna Casserole

A lighter, vegetable-forward take on traditional lasagna, this Veggie Lasagna Casserole is easy to prepare and packed with flavor. It's perfect for busy weeknights and meal prep, featuring layers of pasta, marinara sauce, ricotta, and a variety of fresh vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 12 ounces lasagna noodles (broken into pieces)
  • 2 tablespoons olive oil
  • 2 medium zucchini (diced)
  • 2 medium bell peppers (diced, any color)
  • 1 large yellow onion (diced)
  • 4 cloves garlic (minced)
  • 3 cups fresh spinach (roughly chopped)
  • 32 ounces marinara sauce
  • 15 ounces ricotta cheese
  • 3 cups shredded mozzarella cheese (divided)
  • 1 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh basil (for garnish, optional)

Method
 

  1. Preheat your oven to 375°F. Cook the lasagna noodles according to package directions until al dente. Break them into 2-3 inch pieces before cooking. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add the bell peppers and zucchini, and sauté for 5-6 minutes until tender.
  3. Stir in the minced garlic and cook for another minute until fragrant. Add the chopped spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and Italian seasoning. Remove from heat.
  4. In a large mixing bowl, combine the cooked pasta pieces, sautéed vegetables, marinara sauce, ricotta cheese, half of the mozzarella (1.5 cups), and half of the Parmesan. Mix thoroughly.
  5. Transfer the mixture to a greased 9x13 inch baking dish. Spread evenly and sprinkle the remaining mozzarella and Parmesan over the top.
  6. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly. Let rest for 10 minutes before serving.

Notes

Don't overcook your pasta initially. Drain your vegetables well to avoid excess moisture. Use good quality marinara sauce for the best flavor. Let the casserole rest after baking for easier slicing.