Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever.
POT LUCK? BIG CROWD? CONSIDER A VEGGIE LASAGNA
Have a large crowd gathering for the holidays? Did you sign up to bring a main dish to a potluck feast? Consider this veggie lasagna. It’s hearty, filling, and feeds a multitude.
Be warned, though. This vegetarian squash and carrots lasagna is so good your guests may ask for it again and again — for every potluck, for every holiday feast. They’ll get those puppy dog eyes when they look at you and say, “Oh, how about that veggie lasagna, it’s so good, and everyone can eat it—could you bring that?”
And you’ll be slightly annoyed because, perhaps you were hoping to squeeze by with a simple potato salad, even though you signed up for a main. But then you’ll think about how good this lasagna is and how much you want some too, and then it’s just an excellent excuse to make it again.
The Best Vegetable Lasagna
Three reasons to love this recipe:
- You can easily adjust the vegetables to suit the seasons or your pantry (see recipe notes).
- The sauce is made from scratch with basic ingredients. It only takes a few minutes to make.
- Use no-boil noodles and you don’t have to bother cooking them. Just layer them up!
The end result is a super flavorful, nutrient-dense, veggie-packed lasagna. This lasagna might not be the quickest weeknight option around, but it is a reasonably simple recipe that will absolutely satisfy your comfort food cravings and is great for a crowd.
HOW TO STORE AND REHEAT LEFTOVERS
Lasagna makes great leftovers! You can keep this lasagna in the refrigerator for at least 5 days. Warm-up slices in the microwave, or reheat the entire lasagna (covered with foil) in a 350°F oven until the cheese is bubbly.
- 10 Lasagna Sheets
- 2 Zucchinis diced
- 2 Carrots diced
- 1 c Gouda cheese shredded
- 1 c Mozzarella cheese shredded
- 10 Tomatoes
- ½ Onion
- 1 Basil leaf
- 2 Tablespoons salt
- ¼ c Water
- For the sauce, dice the tomatoes and onions.
- Place the onions in a saucepan and cook them for 4 minutes.
- Add the tomatoes, the water, the basil, and salt and let it simmer. Lower the flame and cook for 35 minutes
- Spread some oil in a casserole. Set a layer of lasagna sheets.
- Add some of the sauce on top of the sheets, some zucchinis, carrots, and the cheese.
- Repeat this step 3 times or until covering all your casserole.
- Top with a layer of sauce and cheese.
- Bake for 35 minutes 360°F.