Easy Veggie Lasagna Recipe (Healthy & Delicious)
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Looking for a hearty, colorful, and comforting vegetarian meal? This Easy Veggie Lasagna is packed with layers of zucchini, spinach, bell peppers, ricotta, and mozzarella, all topped with a rich marinara sauce. Perfect for family dinners, meal prep, or impressing guests, this recipe is simple, flavorful, and satisfying.
Ingredients for Easy Veggie Lasagna
- 9–12 lasagna noodles (cooked or no-boil)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 zucchini, thinly sliced
- 1 red bell pepper, chopped
- 1 cup spinach leaves
- 2 cups marinara sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Fresh parsley for garnish
Instructions to Make Easy Veggie Lasagna
- Preheat the oven: Preheat to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the vegetables: Heat olive oil in a skillet over medium heat. Sauté garlic, zucchini, bell peppers, and spinach until slightly tender. Season with basil, oregano, salt, and pepper.
- Assemble the lasagna: Spread 1/2 cup marinara sauce on the bottom of the dish. Layer noodles, half the ricotta, half the sautéed veggies, 1/2 cup mozzarella, and more sauce. Repeat layers and top with remaining mozzarella and Parmesan.
- Bake: Cover with foil and bake for 35 minutes. Remove foil and bake another 15 minutes until cheese is melted and golden.
- Serve: Garnish with fresh parsley. Serve hot with a side of garlic bread or a crisp green salad.
Tips, Variations & Storage
- Swap zucchini with eggplant for a different flavor.
- Add a layer of roasted mushrooms for extra umami.
- Make ahead: Assemble and refrigerate overnight before baking.
- Leftovers can be stored in an airtight container in the fridge for 3–4 days.
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For inspiration, check out vegetarian lasagna recipes on BBC Good Food.
