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Melts-in-your-mouth spicy Vegetable Lasagna that’s made with blended sauteed veggies and ricotta cheese.

This is seriously one of the best dishes I’ve ever made so I’m gonna go ahead and call this the Best Vegetable Lasagna you will ever make. I’ve been making lasagna since I was 16 so I’m not sure why it took me so long to share it. 

Ever since I started making lasagna, I always made Spinach Lasagna, but I wanted to add more veggies to make this dish even more hearty, and hence carrots and zucchini were added. 

I recently found out that lasagna is Mr. Honey’s (aka Sanjiv) all-time favorite dish and I’ve never made it for him, until now. And let me just tell you guys that he devoured it!!!

This dish is a labor of love, but it’s totally worth the extra effort plus you’ll have leftovers for a day or two. This is an easy vegetable lasagna to make so I hope you guys try it.

More Pasta Recipes

If you love eggplant, try this Eggplant Parmesan Pasta and Baked Eggplant Parmesan. For a low-carb option, this Baked Eggplant Spinach Rollatini is delicious.


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What is Vegetable Lasagna?

The reason this dish is so incredibly delicious is that the veggies are first sauteed and then blended with ricotta cheese and serrano chili. The blended veggies and serrano chili make all the difference in this recipe. 

When you take that first bite, you’re not biting into any individual veggies since it’s all blended, and thus, this delicious vegetable lasagna simply melts in your mouth.

Can I make healthy Vegetable Lasagna? 

Yes!!!

For a healthier option:

  • Replace ricotta cheese with cottage cheese (at least 2% cottage cheese). You may also use part-skim ricotta cheese which is a little more indulgent than cottage cheese, but less than whole milk ricotta.
  • Replace white lasagna noodles with whole wheat lasagna noodles. You may also use gluten-free noodles for a GF option.
  • Also, replace mozzarella cheese with part-skim mozzarella. 

For a vegan option:

  • Replace ricotta cheese and mozzarella cheese with the vegan version.

For a gluten-free option:

  • Replace the lasagna noodles with a gluten-free version.`

What to serve with Vegetable Lasagna?

Since lasagna is on the heavier side and carb-heavy, it’s best to serve it with a simple salad with arugula and balsamic vinaigrette. You can also pair this dish with roasted asparagus, brussels sprouts, or garlic bread.

How to avoid watery lasagna?

One of the common mistakes people make with lasagna is they end up with soupy and watery lasagna. Here’s how to avoid that.

  • After sauteing the veggies, make sure you remove excess water by simply using a ladle to squeeze the moisture out of the vegetables.
  • Once the lasagna is baked, make sure to wait 15 minutes before serving. It’s tempting to slice and serve immediately, but just wait. Trust me!

Can I freeze Vegetable Lasagna?

Absolutely. You can assemble the lasagna, tightly cover it with foil, and freeze it. When you’re ready to bake, simply place the frozen lasagna in the oven. Instead of baking the lasagna for 40 minutes as the recipe suggests, I would bake it for 60 minutes covered and then let it bake for 20 minutes uncovered. Make sure you keep checking in between to make sure the lasagna doesn’t burn. 🙂

Additionally, you may freeze cooked lasagna and simply place it in the fridge 24 hours prior so it defrosts. You may microwave the lasagna or place it in the oven and bake at the same temperature for a longer duration.

What kind of lasagna noodles can I use – no-bake or cooked?

Personally, I prefer cooked lasagna noodles, just make sure not to cook them all the way and they’re slightly al dente so they finish cooking in the oven.

I haven’t tried this recipe with no-bake lasagna noodles, it’ll definitely work if you use them.

Tips on making the Best Vegetable Lasagna:

  • Make the sauce from scratch. I know, it’s one extra step, but it’s so worth it. By doing so you can really control the sugar and sodium. If you absolutely need to use store-bought sauce, I recommend Rao’s Marinara because it’s incredible. 
  • Saute the veggies, for this recipe I used zucchini, carrots, and spinach. The trio combo works so well. Once cooked, make sure you squeeze out the excess water from the veggies and then set it aside.
  • Blend the veggies along with serrano chili and ricotta cheese. 
  • And finally, assemble the lasagna.

Ingredients you’ll need for Vegetable Lasagna:

Zucchini, Carrots: Chop the zucchini and carrots into bite-size cubes and saute with olive oil.

Spinach: Use organic baby spinach for this dish so there is no chopping required. Simply add the spinach to the pot and it’ll wilt within two minutes.

San Marzano Tomatoes: For this recipe, I highly recommend using San Marzano Tomatoes that you can easily find at any grocery store, even Trader Joe’s. Alternatively, you may use crushed tomatoes.

Serrano Chili: Serrano chili is spicy, but it adds depth of flavor to this dish, I highly recommend using it, but if you can’t handle spice, use a jalapeno instead.

Ricotta Cheese: Use whole-milk ricotta, but if you prefer to use part-skim ricotta, that works too.

Mozzarella Cheese: Classic Italian creamy and cheesy Mozzarella is needed for this recipe.

Lasagna Noodles: You’ll need 12 -16 boiled lasagna noodles for this recipe. I used 13 to be exact.

Basic Ingredients: Onions, Garlic

Herbs & Spices: Crushed Red Pepper, Garlic Powder, Dry Oregano, Dry Basil, Cayenne Pepper, and Fresh parsley for garnish.

Olive Oil: When making Italian food, I always use high-quality olive oil – I love Lucini.

Vegetable Lasagna is:

Heavenly
Melts-in-your-mouth
Cheesy
Creamy
Delicious
Vegetarian
Gluten-free option (use GF lasagna)

How to make Vegetable Lasagna recipe step by step?

Prep

1. Begin by heating up a large pot of water for the lasagna.
2. Chop the onions and garlic. Open a can of tomato sauce and San Marzano tomatoes.

Prepare the Sauce

1. Heat up a dutch castiron on medium heat. Once hot, add olive oil followed by crushed red pepper and onions. Cook for 2-3 minutes until the onions are golden brown.
2. Add garlic. Saute for 30 seconds.

3. Add tomato sauce and San Marzano tomatoes.
4. Stir well.
5. Add dried oregano, dried basil, salt, and black pepper. Stir. Cover with a lid and cook sauce for 7 minutes.
6. The sauce is ready. Turn off the stove. Set aside to cool.

Saute the Vegetables

1. Chop up zucchini and carrots.
2. Heat up a pot on medium heat, once hot, add 2 tbsp oil to a large pot, then add the zucchini and carrots. Season with salt.
3. Cook down for 10-12 minutes stirring in between. Add black pepper.
4. Add spinach and season with salt. Mix well.
5. The spinach will cook down in about 2 minutes – it’s super fast.
6. Squeeze the veggies to remove excess water. Transfer to a bowl. Let it cool.

Prepare the Ricotta Veggie Mixture

1. Add the veggies to a food processor along with one serrano chili (this makes all the difference – trust me). 
2. Pulse until blended well. Do not liquefy the mixture, you just want the veggies chopped/mushed.
3. This is what you want.
4. Add the ricotta cheese to the veggies.
5. Pulse.
6. Now add 2 tsp of crushed red pepper and 2 tsp of dried basil. Pulse.

7. Transfer to a large mixing bowl.
8. Add 1 cup mozzarella cheese.
9. Taste the mixture and if you would like add 1/2 tsp cayenne pepper for more heat. Stir well. Set aside.

Boil the Lasagna Noodles

1. Preheat oven to 375 degrees.
2. Add lasagna noodles to salted boiling water. Follow the instructions on the package and cook the pasta until al dense. DO NOT OVERCOOK the pasta else it’ll get super mushy when baking.
3. Once done, drain the pasta and run it under cold water. Separate the lasagna to the best of your ability to prevent sticking.

Assemble Lasagna – building 3 layers of lasagna noodles

1. Take a 9″ x 12″ baking dish. Add a couple of ladles of the marinara sauce we prepared to the bottom.
2. Top with 3-4 lasagna noodles.
3. Spread a generous layer of the ricotta veggie mixture. 
4. Top with more marinara. Repeat pattern twice – noodles – ricotta – sauce – noodles – ricotta – sauce. 

5. Here’s how the lasagna looks so far.
6. Top with 1 cup of mozzarella cheese.
7. Cover with foil. Into the oven at 375 degrees for 30 minutes. Then remove the foil and bake for another 10 minutes. After that, you can broil the lasagna for 1-2 minutes if you prefer your topping more brown.
8. Perfect! Garnish with chopped fresh parsley or basil. WAIT FOR 15 MINUTES BEFORE CUTTING INTO THE LASAGNA, ELSE IT’LL BE A HOT MESS!

Pin & Enjoy!

More Holiday Pasta Recipes!

4.84 from 12 votes

Vegetable Lasagna

By: Nisha
Melts-in-your-mouth spicy Vegetable Lasagna that's made with blended sauteed veggies and ricotta cheese.
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 8 servings

Ingredients 

for the Marinara Sauce

  • 1 1/2 tbsp olive oil
  • 1 large onion chopped
  • 2 tsp crushed red pepper
  • 4 cloves garlic chopped
  • 1 28 ounces San Marzano tomatoes crush with hands
  • 1 8 ounces tomato sauce
  • 1 tbsp dry oregano rubbed
  • 1 tbsp dry basil
  • 1/2 tsp black pepper
  • 1/2 tsp salt, more or less

for the Veggies

  • 2 tbsp olive oil
  • 2 zucchinis, chopped
  • 1 cup carrots, chopped
  • 10 oz baby spinach
  • salt to taste
  • 1/4 tsp black pepper

for Ricotta Veggie Mixture

  • 1 serrano chili
  • add veggies from above
  • 16 whole milk ricotta
  • 2 tsp garlic powder
  • 2 tsp basil
  • 2 tsp crushed red pepper
  • salt to taste
  • black pepper to taste
  • 1 cup mozzarella cheese, added and mixed by hand
  • 1/2 tsp cayenne pepper, optional

for Lasagna Noodles

  • 12-16 lasagna noodles, boiled to al dente

for Layering Lasagna

  • spread marinara sauce
  • top wtih 3-4 lasagna noodles
  • top with ricotta veggie mixture
  • repeat above 2 more times, sauce – noodles – cheese – sauce – noodles – cheese
  • 1 cup mozzarella cheese

for Garnish

  • fresh parsley, after baking, chopped, or basil works too
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Instructions 

Prep

  • Begin by heating up a large pot of water for the lasagna.
  • Chop the onions and garlic. Open a can of tomato sauce and San Marzano tomatoes.

Prepare the Sauce

  • Heat up a dutch castiron on medium heat. Once hot, add olive oil followed by crushed red pepper and onions. Cook for 2-3 minutes until the onions are golden brown.
  • Add garlic. Saute for 30 seconds.
  • Add tomato sauce and San Marzano tomatoes.
  • Stir well.
  • Add dried oregano, dried basil, salt, and black pepper. Stir. Cover with a lid and cook sauce for 7 minutes.
  • The sauce is ready. Turn off the stove. Set aside to cool.

Saute the Vegetables

  • Chop up zucchini and carrots.
  • Heat up a pot on medium heat, once hot, add 2 tbsp oil to a large pot, then add the zucchini and carrots. Season with salt.
  • Cook down for 10-12 minutes stirring in between. Add black pepper.
  • Add spinach and season with salt. Mix well.
  • The spinach will cook down in about 2 minutes – it’s super fast.
  • Squeeze the veggies to remove excess water. Transfer to a bowl. Let it cool.

Prepare the Ricotta Veggie Mixture

  • Add the veggies to a food processor along with one serrano chili (this makes all the difference – trust me).
  • Pulse until blended well. Do not liquefy the mixture, you just want the veggies chopped/mushed.
  • This is what you want.
  • Add the ricotta cheese to the veggies.
  • Pulse.
  • Now add 2 tsp of crushed red pepper and 2 tsp of dried basil. Pulse.
  • Transfer to a large mixing bowl.
  • Add 1 cup mozzarella cheese.
  • Taste the mixture and if you would like add 1/2 tsp cayenne pepper for more heat. Stir well. Sset aside.

Boil the Lasagna Noodles

  • Preheat oven to 375 degrees.
  • Add lasagna noodles to salted boiling water. Follow the instructions on the package and cook the pasta until al dense. DO NOT OVERCOOK the pasta else it’ll get super mushy when baking.
  • Once done, drain the pasta and run it under cold water. Separate the lasagna to the best of your ability to prevent sticking.

Assemble Lasagna – build 3 layers

  • Take a 9″ x 12″ baking dish. Add a couple of ladles of the marinara sauce we prepared to the bottom.
  • Top with 3-4 lasagna noodles.
  • Spread a generous layer of the ricotta veggie mixture.
  • Top with more marinara. Repeat pattern twice – noodles – ricotta – sauce – noodles – ricotta – sauce.
  • Here’s how the lasagna looks so far.
  • Top with 1 cup of mozzarella cheese.
  • Cover with foil. Into the oven at 375 degrees for 30 minutes. Then remove the foil and bake for another 10 minutes. After that, you can broil the lasagna for 1-2 minutes if you prefer your topping more brown.
  • Perfect! Garnish with chopped fresh parsley or basil. WAIT FOR 15 MINUTES BEFORE CUTTING INTO THE LASAGNA, ELSE IT’LL BE A HOT MESS!

Nutrition

Calories: 375kcal | Carbohydrates: 49g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 688mg | Potassium: 981mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7015IU | Vitamin C: 33mg | Calcium: 270mg | Iron: 5mg

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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4.84 from 12 votes (6 ratings without comment)

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Recipe Rating




6 Comments

  1. 5 stars
    made this last night and it was amazing! only had no-bake lasagna noodles on hand and it still came out great. i just dipped each noodle in warm water before assembling into the tray to make sure it would cook fully. baked for a little longer than the recipe called for since i used the no-bake noodles.
    can’t wait to eat the leftovers!

  2. 5 stars
    I made this for my friend’s birthday and we LOVED it!! It’s sooooooo tasty and creamy! Plus she’s not a huge fan of vegetables, so I was able to disguise it and it worked out perfectly! Thanks Nisha!

  3. 5 stars
    Loved this recipe. As kids are always pickiest when they see the veggies. This recipe made it so easy to hide them as well as tasty. Loved it. Definitely will make it again.

  4. 5 stars
    This is by far the best vegetable lasagna I’ve ever made! I love this recipe because it’s packed with veggie goodness, and light, yet very satisfying. I used jarred pasta sauce to save time. Also, makes the best leftovers!