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Easy Vegetable Lasagna

For a different sauce, consider mixing an alfredo sauce and a red sauce together.


  1. 1 package (9 ounces) no-boil lasagna noodles

  2. 1 jar (24 ounces) of your favorite marinara sauce

  3. 1 container (15 ounces) ricotta cheese

  4. 2 cups shredded mozzarella cheese

  5. 1/2 cup grated Parmesan cheese

  6. 1 egg

  7. 2 cups fresh spinach, chopped

  8. 1 zucchini, thinly sliced

  9. 1 yellow squash, thinly sliced

  10. 1 bell pepper (any color), chopped

  11. 1 small onion, chopped

  12. 2 cloves garlic, minced

  13. Olive oil

  14. Salt and pepper, to taste


  1. Preheat your oven to 375°F (190°C).

  2. In a skillet, heat a bit of olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the bell pepper, zucchini, and yellow squash. Cook until slightly softened. Season with salt and pepper. Set aside.

  3. In a bowl, mix together the ricotta cheese, 1 cup of mozzarella, the Parmesan cheese, and the egg. Stir in the chopped spinach. Add a pinch of salt and pepper.

  4. To assemble the lasagna, spread a layer of marinara sauce at the bottom of a 9x13 inch baking dish. Place a layer of lasagna noodles over the sauce.

  5. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables. Pour some marinara sauce over the veggies.

  6. Repeat the layers: noodles, ricotta mixture, vegetables, and sauce.

  7. Top the final layer with remaining lasagna noodles, marinara sauce, and sprinkle the remaining 1 cup of mozzarella cheese.

  8. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 15 minutes, or until the cheese is golden and bubbly.

  9. Let it rest for about 10 minutes before slicing and serving.

Enjoy your vegetable lasagna! It's a delightful, hearty meal that's perfect for any occasion.


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