Easy Vegetable Lasagna

This Easy Vegetable Lasagna Recipe is loaded with fresh zucchini, yellow squash and spinach! Layered with lasagna noodles cheese and marinara, this is the perfect recipe for Feeding Your Fam or sharing with friends!

 

This Veggie Lasagna recipe is perfect for sneaking in some vegetables to your dinner menu! We love to make this recipe with some fresh garden veggies! I even like to add sliced tomatoes into the layers if we have them on hand.

Ingredients Needed for Vegetable Lasagna

A few simple ingredients is all you need to throw together this Vegetable Lasagna Recipe. Everyone will think you were in the kitchen working all day!!

For this recipe you will need:

• 12 lasagna noodles
• 2 cups marinara sauce
• 2 cups shredded mozzarella
• 1/2 cup shredded parmesan
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 2 cups fresh spinach
• 2 cups cottage cheese
• fresh basil (optional)

 

How to Make Fresh Vegetable Lasagna

Lasagna is all about the layers!! To make this fresh vegetable lasagna you will need a 9×13 inch pan. I like to spray the pan with cooking spray so any noodles or cheese that are touching the side won’t stick.

In the bottom of the baking dish put down the first layer of 1/3 of the marinara sauce. Add one layer of zucchini and yellow squash, top with some of the chopped spinach leaves. Drop spoonfuls of cottage cheese on top of the vegetables. Cover with mozzarella cheese.

On top of this layer add four lasagna noodles that have been cooked al dente (just tender and they move easily, but still have a little crunch in the center). Spoon on another layer of zucchini and yellow squash, I like to lay them down in an every other pattern. Next a layer of spinach, cottage cheese and mozzarella.

On goes another layer of lasagna noodles, vegetables, cottage cheese and mozzarella. For the last layer add the noodles, veggies, cottage cheese, mozzarella and the grated parmesan and some basil.

Cover with foil that has been sprayed with cooking spray so it won’t pull off the cheese when you remove it. Bake in a 400ºF oven for 40 minutes. After 4o minutes, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Allow the lasagna to rest for few minutes before serving, this will allow the juices to soak in a little bit more, so you don’t serve lasagna soup. Also, it will be blazing hot when you take it from the oven, so if you don’t like blisters in your mouth, give it a second to cool down.

 

Vegetable Lasagna Recipe