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Vegetable Lasagna: Summer on a Plate

February 21, 2017 by Susan 10 Comments

This post may contain affiliate links.  See my disclosure for more information.

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A vegetable lasagna packed with loads of fresh veggies, creamy ricotta, tender pasta and gooey cheese. Customize with whatever vegetables you have on hand.

This fresh, vegetable lasagna is like summer on a plate. Yum!

 

The snow is melting, the temperature is rising.  Spring is most definitely right around the corner.  I can almost remember that summer once existed.  It was nice, if I’m remembering correctly.

And then, while tidying up my computer’s desktop, I came across some pictures of this bursting-with-freshness summer vegetable lasagna.  Suddenly, summer felt real to me.  I could remember not feeling cold, the smell of grilling meats, and bright green grass.

This fresh, vegetable lasagna is like summer on a plate. Yum!

Vegetable Lasagna

Our vegetable CSA provided us with heaps of just-picked veggies all summer, and this recipe used up lots of them.  So many, in fact, that my husband declared it “almost too vegetable-y” for his taste.  (He really loves my meaty, cheesy bechamel lasagna).

I think part of the reason he felt that way was because the carrots were in larger pieces, and added a bit of crunch.  That can be solved by either shredding the carrots instead of chopping, or by pre-cooking them a bit to soften.

I love flexible recipes that can be changed up and personalized to what you have on hand, or to your personal preferences.  This vegetable lasagna is just that kind of recipe.

It’s easy, too.  You start by shredding or chopping up 3 cups of your choice of veggies.

I used carrots, a small sweet pepper, kale, zucchini, and onion in this one.  It is also fantastic with spinach, celery, broccoli, and cauliflower.

Next you mix up the cheesy ricotta mixture, and get the rest of your ingredients ready to layer.

This fresh, vegetable lasagna is like summer on a plate. Yum!

You can use a jarred marinara in this for sure.  I had a couple of jars of tomatoes that I had canned on hand and pureed them for the sauce.

I seasoned the puree with Italian seasoning, salt, pepper, garlic, hot pepper flakes, a pinch of sugar, olive oil and fresh basil.

This fresh, vegetable lasagna is like summer on a plate. Yum!

 

I used the no-bake lasagna noodles in this, but you could certainly use regular lasagna noodles.  Just be sure to only partially cook them, or you’ll get mushy pasta…yuck!

Alternate layers of sauce, pasta, mixed veggies, cheese mixture, and shredded mozzarella cheese.  End with a layer of pasta, sauce and cheese on top.

This fresh, vegetable lasagna is like summer on a plate. Yum!

This fresh, vegetable lasagna is like summer on a plate. Yum!

 

Cover pan with foil (I usually spray my foil with non-stick spray to prevent the cheese from sticking), and bake.

Remove foil for the last 10-15 minutes of baking, and be sure to let the lasagna sit for at least 15 minutes before you cut into it.

This fresh, vegetable lasagna is like summer on a plate. Yum!

 

This vegetable lasagna is hearty enough to be served on its own, with some crusty bread on the side.  But it is also delicious served with Italian sausages (grilled, if you can).

 

This fresh, vegetable lasagna is like summer on a plate. Yum!

 

Speaking of meaty… be sure to check out my recipe for meaty lasagna bolognese with bechamel. It’s our fave in winter months when you’re craving something warm and comforting. No ricotta in sight, just layers of creamy, cheesy, oozy, goodness. Mmmmm…

Lasagna bolognese with bechamel

 

Can I tell you…I’m honestly warmer after writing this.  (And craving summer treats like tomato pie and grilled corn).  Summer will come again.  Grilling weather will arrive.  Hurray!

Cheesy, fresh tomato pie is a treat you'll want to make again and again!
Fresh summer corn hot from the grill. So easy!

 

Would your family eat this vegetable lasagna?

A vegetable lasagna packed with loads of fresh veggies, creamy ricotta, tender pasta and gooey cheese. Customize with whatever vegetables you have on hand.

 

Vegetable Lasagna

Print this recipe
Susan
February 21, 2017
by Susan
Category Main Dishes Recipes Vegetables & Sides
A vegetable lasagna packed with loads of fresh veggies, creamy ricotta, tender pasta and gooey cheese. Customize with whatever vegetables you have on hand.

Ingredients

  • 3 cups of chopped or shredded veggies of your choice. Suggestions included: carrots, celery, broccoli, cauliflower, sweet peppers, kale, spinach, zucchini or other summer squash
  • 1/2 cup chopped onion
  • 2 cups of marinara sauce
  • 16 oz. container of whole milk ricotta
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • salt, pepper, and garlic to taste
  • I package no-bake lasagna noodles
  • 2 cups shredded mozzarella cheese

Instructions

  1. Chop or grate veggies of choice to equal about 3 cups total.
  2. Mix veggies together with onion
  3. [Optional step: Saute all veggies in a tablespoon or so of olive oil, or microwave/steam for a few minutes to soften. Alternatively, just soften harder veggies like carrots if chopped in larger pieces.]
  4. In separate bowl, mix ricotta with parmesan and egg Add salt, pepper, and garlic powder to taste
  5. Spread a bit of marinara in the bottom of a 9 x 13 baking dish that has been sprayed with non-stick cooking spray
  6. Add a layer of noodles
  7. Cover noodles with 1/2 of ricotta mixture and 1/2 of veggies
  8. Add layer of of sauce
  9. Repeat layers
  10. Finish with layer of noodles, sauce and mozzarella cheese on top
  11. Cover with aluminum foil (sprayed with non-stick spray)
  12. Bake at 375 for 45-60 minutes or until cheese is bubbly (you can remove foil for the last 10-15 minutes if you'd like)
  13. Let lasagna sit for at least 15 minutes before cutting

Tags

main dish,
pasta,
vegetables

This recipe, like all my recipes, is shared in the Meal Plan Monday link up.  You can find the link in my sidebar – or right here!

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  • If you’re looking for a new twist on a classic, give this a try. Unless you don’t like cheese oozing between layers of meaty, saucy goodness and tender pasta. In that case, definitely do not make this lasagna.
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Filed Under: Main Dishes, Recipes, Vegetables & Sides Tagged With: main dish, pasta, vegetables

Comments

  1. Shopgirl Anonymous says

    February 22, 2017 at 11:22 pm

    This looks amazing. I of course would have to go further than veggies and make it vegan for my youngest, but it might just be worth a try because it sounds decadent! Definitely Pinned this baby right up!

    Reply
    • Susan says

      February 22, 2017 at 11:34 pm

      Vegan would be tough. It’s not even the meat I’d miss so much…but dairy. Oh my.

      Reply
      • Patrick says

        February 23, 2017 at 10:51 pm

        No doubt!! You HAVE to have cheese in a lasagna!!! I can’t imagine one without the other!

        Reply
  2. Charlotte Burkholder says

    March 6, 2017 at 6:48 pm

    It’s a good idea to increase vege intake. Thanks for sharing at Family Joy Blog linkup. My lasagna might not have as many vitamins in it. 🙂

    Reply
    • Susan says

      March 6, 2017 at 11:48 pm

      Oh, my regular lasagna also does not have as many vitamins. 🙂 All things in moderation, right?

      Reply

Trackbacks

  1. Meal Plan Monday #227 - Southern Bite says:
    July 31, 2020 at 4:00 am

    […] Vegetable Lasagna from The Sparrow’s Home […]

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  2. Meal Plan Monday #227 – Southern Bite – Rezepte 2020 says:
    July 31, 2020 at 4:04 am

    […] Vegetable Lasagna from The Sparrow’s Home […]

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  3. Meal Plan Monday #227 - Southern Plate says:
    July 31, 2020 at 6:33 am

    […] Vegetable Lasagna from The Sparrow’s Home […]

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  4. Meal Plan Monday 227 Vegetable Lasagna - Julias Simply Southern says:
    July 31, 2020 at 8:00 am

    […] Vegetable Lasagna from The Sparrow’s Home […]

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  5. Meal Plan Monday 227 - Mrs Happy Homemaker says:
    August 19, 2020 at 12:14 pm

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