You won’t believe how quickly this Easy Vegetable Lasagna Recipe comes together!

Packed with veggies, this easy vegetarian lasagna recipe is a staple recipe your family will beg you to make time and again!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course: Main CourseCuisine: ItalianKeyword: cheesy Servings: 12 Calories: 317kcal

1 pound zucchini trimmed and sliced thin lengthwise
9 ounces fresh spinach chopped
24 ounces ricotta cheese
3 ounces parmesan rennet free (vegetarian)
1 egg beaten
2 teaspoons minced garlic
¼ cup fresh basil
¼ cup fresh parsley
½ teaspoon crushed red pepper
24 ounces marinara
12 ounces part-skim mozzarella
12 ounces gluten free lasagna noodles cooked according to package directions.

Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
Preheat an oven to 350 degrees.
In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
Coat a 13 x 9 casserole dish with cooking spray and spread ½ cup of the Marinara on the bottom.
Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella.
Spread ⅓ of the remaining marinara and repeat the layers.
End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.
Make It Vegan:
Use vegan ricotta, Parmesan, and mozzarella. Most pasta is vegan but double check!
Make it Keto / Low Carb:
Make sure all of your cheeses are full fat. Marinara should be sugar-free. Omit the lasagna noodles and use zucchini in place of it. To do this, use a mandolin, food processor, or very sharp knife to cut zucchini into ribbons. Bake the ribbons in a 350 degree oven for 5 minutes, and then transfer to paper towels to absorb any extra moisture. Use the prepared zucchini ribbons in place of the lasagna.

Calories: 317kcal | Carbohydrates: 27g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 364mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2690IU | Vitamin C: 14.7mg | Calcium: 456mg | Iron: 1.2mg