Easy Vegetable Lasagna Recipe. Tender vegetables, a light tomato sauce and lots of cheese make this vegetable lasagna recipe one of our favorites. Jump to the Vegetable Lasagna Recipe or watch our video to see how we make it. As much as we love beef lasagna, when we both had a slice of this veggie version, we really didnt miss the meat. We wanted seconds and if we could fit them, thirds. We love this recipe as much as our healthy spinach lasagna. No need to precook any noodles in this easy slowcooker lasagna recipe. Chicken And Chickpeas. Simple ingredients like noboil lasagna noodles, tomato pasta sauce, Alfredo pasta sauce and. This easy lasagna recipe has turned lasagnahaters into fans. It is a simple meat lasagna recipe with simple ingredients. Youll want to make a double batch Heres an easy, nofail, easy skillet lasagna recipe that you can pull off quickly for a weeknight meal. Italian seasoning 1 28 oz jar spaghetti sauce your favorite 13 cup water 8 lasagna noodles. Easy-Lasagna-Recipe.jpg' alt='Easy To Make Lasagna' title='Easy To Make Lasagna' />This veggie lasagna doesnt require too much time, either. While water boils and noodles cook, you can get through making most of the vegetable sauce. Then, all you do is finish the sauce, assemble and bake for 3. Bonus  We actually found this vegetable lasagna is better the next day score for make ahead meals. We all struggle with what to cook for dinner and yes, I am definitely including Adam and I in that So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner Click here to sign up for free now How to Make Our Easy and Adaptable Vegetable Lasagna. Easy Slow Cooker Lasagna Recipes for When You Need a Filling DinnerFast. No wonder Garfield was such a fan of this Italian classic. I love coming up with quick one pan meals for my family, and this Skillet Lasagna is my new favorite. It has all the flavors of a home cooked lasagna, but there is. Lasagna gardens are nodig, notill gardens that are created by layering organic materials wherever you want to make a new garden. Also called. The recipe is adaptable you can choose to add your favorite vegetables. We kept things simple with onion, zucchini, yellow squash and a jar of roasted red peppers. Try adding chopped mushrooms, olives, spinach or carrots. Just keep the proportions similar 8 to 1. We bet you can come up with some pretty amazing vegetable combinations. YOU MAY ALSO LIKE If you like this veggie lasagna, youll love our Creamy White Chicken Lasagna Recipe with its cheesy sauce, chicken sausage and fresh spinach. One thing  if you do adapt, we highly recommend keeping the roasted red peppers. The red peppers add so much flavor. When we first made this, we omitted them. Then, on a second go round  we added a whole jar. Wow, what a difference they made  roasted red peppers add some sweet and a little smokiness. You May Also Like. Recipe updated, originally posted May 2. Since posting this in 2. Adam and Joanne. Easy Vegetable Lasagna Recipe PREP 2. COOK 1hr TOTAL 1hr 2. With lots of vegetables including zucchini, summer squash and roasted red peppers the lasagna is flavorful, but not at all heavy. We really do not miss the meat. Add your favorite vegetables to this mushrooms, spinach or carrots would be great. When you cook the zucchini and squash try not to overcook them you want them to be tender, not mushy. Makes 8 Servings. You Will Need. 14 lasagna noodles 2 extra for filling in holes2 tablespoons extra virgin olive oil. One 1. 2 ounce jar roasted red peppers, drained and cut into 12 inch pieces, 1 heaping cup. Generous handful fresh basil leaves, chopped. One 1. 5 ounce container part skim ricotta cheese or cottage cheese. Salt and fresh ground black pepper, to taste. Directions. Cook Noodles. Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. We add a couple teaspoons of olive oil to the water so the noodles do not stick together. Drain then lay flat on a sheet of aluminum foil. Prepare Vegetables. Heat oven to 3. 50 degrees F. Lightly oil a 1. 3 inch by 9 inch baking dish or spray with non stick cooking spray. Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent 3 to 5 minutes. Add garlic, red pepper flakes, zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch 5 to 8 minutes. Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper. Make Cheese Filling. Stir ricotta, eggs, and a 12 teaspoon of salt in a medium bowl until blended. To Finish. Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom about 1 cup. Arrange four noodles lengthwise and side by side to cover the bottom. If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not. Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture. Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese. Cover loosely with aluminum foil and bake 2. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 1. 0 to 1. Adam and Joannes Tips. If making ahead, you can cover and refrigerate, unbaked up to 2 days. When you cover, use parchment or wax paper between the lasagna and aluminum foil. Aluminum foil can react with the tomatoes. The vegetable sauce can be made in advance and should last in your refrigerator up to 3 days and in your freezer for about 3 months. We recommend using freezer safe glass containers, or double layers of freezer bags to store sauces. To thaw, simply leave it overnight in the refrigerator. Baked lasagna also freezes well. Let it cool completely on a rack before freezing, and then wrap it very well with foil we use two layers. Defrost the frozen lasagna overnight in the refrigerator and then bake, covered with aluminum foil, at 4. F for about 3. 0 minutes, uncover and cook until well heated through, about 3. Nutrition facts The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. If you make this recipe, snap a photo and hashtag it inspiredtaste We love to see your creations on Instagram and Facebook Find us inspiredtaste. Nutrition Per Serving Calories. Protein. 25 gCarbohydrate. Dietary Fiber. 4 gTotal Sugars. Total Fat. 19 gSaturated Fat. Cholesterol. 93 mg. AUTHOR Adam and Joanne Gallagher.