Recipes

Vegetable Lasagna

by StudioLink Recipe.
September 18, 2026
View the Studiolink

Made by
Sarah

Follow her on:

This Vegetable Lasagna layers tender eggplant, zucchini, red bell pepper, spinach, and garlic with creamy Parmesan béchamel, marinara, no-boil lasagna noodles, and plenty of mozzarella. It bakes until bubbling and golden, then rests before slicing so the rich vegetable-filled layers have time to firm up.

Vegetarian
Meal Type
9 × 13
Pan Size
45 Min
Covered Bake
15–45 Min
Rest Time

Estimated Nutrition Per Serving

441 Calories
59.1g Carbs
15.1g Protein
16.8g Fat
7.4g Saturated Fat
6.6g Fiber
12.1g Sugar
577mg Sodium
460mg Potassium
208mg Calcium
3mg Iron

Ingredients:

0.5x
1x
2x
4x
 
For the Lasagna
  •   1 tbsp olive oil
  •   1 eggplant (diced)
  •   1 zucchini (diced)
  •   1 red bell pepper (diced)
  •   1 handful spinach (roughly chopped)
  •   2 cloves garlic (minced)
 
For the Bechamel Sauce
  •   2 cups milk (low-fat or whole)
  •   4 tbsp unsalted butter
  •   1/4 cup all-purpose flour
  •   1/2 cups grated parmesan cheese
  •   1/4 tsp salt
  •   1/4 tsp pepper
 
Other Ingredients
  •   12 oz box no boil lasagna noodles
  •   1 24 oz jar marinara sauce
  •   2 cups shredded mozzarella cheese
Shop With Instacart

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Heat the OLIVE OIL in a large sauté pan over medium heat. Add the EGGPLANT, ZUCCHINI, and RED BELL PEPPER. Cook for approximately 10 MINUTES, or until the vegetables are tender.
  2. Add the SPINACH and GARLIC. Cook, stirring constantly, for approximately 1 minute, or until the spinach has wilted. Remove from the heat and set aside.
  3. Warm the MILK in the microwave for approximately 2 minutes.
  4. Melt the BUTTER in a heavy-bottomed pan over medium heat. Whisk in the FLOUR and cook for approximately 2 minutes, stirring continuously, until the mixture is lightly golden and no longer smells like raw flour.
  5. Slowly whisk in the warm milk until evenly combined. Bring the mixture to a simmer and cook for approximately 5 MINUTES, or until the béchamel has thickened.
  6. Remove the béchamel from the heat. Stir in the PARMESAN, SALT, and BLACK PEPPER.
  7. Preheat the oven to 350°F / 175°C.
  8. Spread 1/2 CUP MARINARA over the bottom of a 9 × 13-inch casserole dish. Arrange one-third of the NO-BOIL LASAGNA NOODLES over the sauce.
  9. Layer one-third of the BÉCHAMEL, half of the cooked VEGETABLES, one-third of the MOZZARELLA, and 1 CUP MARINARA. Top with another one-third of the lasagna noodles.
  10. Repeat with another one-third of the béchamel, the remaining vegetables, another one-third of the mozzarella, and 1 cup of marinara. Top with the remaining lasagna noodles.
  11. Spoon the remaining BÉCHAMEL and MARINARA over the top, then finish with the remaining MOZZARELLA.
  12. Cover the casserole dish tightly with aluminum foil and bake for 45 MINUTES, or until the lasagna is bubbling around the edges.
  13. Remove the foil and increase the oven temperature to 400°F / 204°C. Continue baking until the mozzarella is melted and the top is golden brown.
  14. Remove the lasagna from the oven and allow it to rest uncovered for 15–45 MINUTES before slicing. Resting helps the layers firm up and makes the lasagna easier to serve.

Freezer-Friendly Tip

This lasagna can be frozen either before or after baking. If freezing it before baking, assemble the lasagna in the casserole dish, wrap it securely, and freeze. A frozen lasagna will need additional cooking time when reheated or baked.

Leave a Reply