Ultimate Loaded Veggie Lasagna Recipe

Lasagna holds a special place in our hearts, a true classic comfort food that brings everyone to the table. This Loaded Veggie Lasagna takes that familiar warmth and elevates it with a vibrant, flavorful twist. Imagine layers of perfectly cooked pasta, bursting with tender vegetables, a unique spicy tomato sauce, and a creamy, cheesy blend. It’s a hearty, wholesome dish that satisfies the soul.

This recipe is not only packed with goodness but also offers fantastic make-ahead convenience, making it perfect for busy family days or special gatherings. Get ready to master a dish that truly connects us through simple, joyful cooking.

Why You’ll Love This Loaded Veggie Lasagna

You are going to adore this Loaded Veggie Lasagna for so many wonderful reasons:

• Enjoy rich, wholesome vegetarian comfort, perfect for any family meal.
• Experience incredible depth of flavor from a medley of fresh and perfectly sautéed vegetables.
• Savor a unique, spicy, garlicky cherry tomato sauce that truly stands out.
• Benefit from the creamy, protein-rich ricotta and cottage cheese blend in every bite.
• Appreciate the perfect moisture balance – this lasagna is never too dry or overly runny.
• It’s ideal for cozy family dinners, efficient meal prep, or impressing guests.

Ingredients

Gather these fresh, wholesome ingredients to create your memorable Loaded Veggie Lasagna:

Lasagna Noodles:

• 12 pieces Lasagna Pasta

Veggie Filling:

• 2 tbsp Olive Oil
• 2 tbsp Minced Garlic
• 1 Serrano Pepper (sliced)
• 1 cup Chopped Yellow Onions
• 1 cup Chopped Green Peppers
• 1 cup Shredded/finely Chopped Carrots
• 1 cup Cubed Zucchini (small cubes)
• 1 cup Cubed Eggplants (small cubes)
• 2 cup Chopped Spinach (organic baby spinach is preferred)
• ¾ cup Ricotta Cheese
• ¾ cup Cottage Cheese
• 1 tsp Garlic Powder
• 1 tsp Crushed Red Peppers
• 1 tsp Oregano
• 1 tsp Salt
• 1 tsp Black Pepper Powder

Spicy Tomato Sauce:

• 3 tbsp Olive Oil
• 1 tbsp Crushed Red Peppers
• 5 Garlic Cloves (sliced)
• 2 tsp Salt
• 3 cup Marinara Sauce (preferred thick marinara sauce)
• 2 cup Cherry Tomatoes (sliced in halves)

Cheese Layers:

• Generous amount Shredded Mozzarella Cheese

Notes & Substitutions

Feel free to tailor this recipe to your family’s preferences. For those with dietary needs, consider using gluten-free pasta options. Expand the vegetable medley with mushrooms, bell peppers, or even kale. If you prefer a different cheesy touch, Parmesan or a vegan cheese substitute works beautifully. Easily adjust the spice level by reducing the serrano pepper or crushed red pepper for a milder dish. You can also elevate the flavor by using a homemade marinara sauce instead of store-bought.

Equipment

Making this delightful lasagna requires just a few standard kitchen tools. You’ll need a large pot for boiling pasta, a large skillet for sautéing vegetables, and a separate pan for the spicy tomato sauce. Have several mixing bowls ready for combining ingredients. A reliable cutting board and a sharp knife are essential for prepping all the fresh produce. Finally, a 13×10 baking dish is perfect for assembling, along with aluminum foil and, of course, a functional oven.

How To Make Loaded Veggie Lasagna

This recipe yields 6 generous servings and is perfect for bringing your family together.
Prep time: 20 minutes
Cook time: 40 minutes

1. Prepare the Lasagna Noodles

Boil the lasagna pasta in a large pot according to package instructions. Make sure to undercook the noodles slightly, by about 1-2 minutes, as they will continue to cook in the oven. Once boiled, rinse the pasta with cold water to stop the cooking process. Gently coat each lasagna noodle with a touch of olive oil to prevent them from sticking together. Set them aside while you prepare the other components.

2. Make the Veggie Filling

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped yellow onions, sliced serrano pepper, and minced garlic. Sauté these aromatics until the onions become translucent and fragrant, usually about 3-4 minutes. Next, stir in the chopped green peppers and cook for another 3-4 minutes until slightly softened. Add the finely chopped carrots and continue to sauté for 5-6 minutes, allowing them to tenderize. Now, incorporate the cubed zucchini and eggplant into the pan.

Cook these vegetables until they become completely mushy, releasing their moisture. Finally, stir in the chopped baby spinach until it is fully wilted. Continue cooking all the vegetables until all the liquid has completely evaporated from the skillet. This step is crucial for preventing a watery Loaded Veggie Lasagna.

Remove the skillet from the heat and let the veggie mixture cool down completely. Once cooled, transfer the cooked vegetables to a large mixing bowl. Add the ricotta cheese, cottage cheese, garlic powder, crushed red peppers, oregano, salt, and black pepper powder. Mix everything thoroughly until well combined.

3. Prepare the Spicy Tomato Sauce

While the veggie filling cools, begin preparing your flavorful spicy tomato sauce. Heat 3 tablespoons of olive oil in a separate pan over medium heat. Add the sliced garlic cloves and crushed red peppers. Sauté until the garlic slices turn a beautiful golden brown and the aroma fills your kitchen.

Next, add the 2 cups of halved cherry tomatoes to the sautéed garlic and peppers. Continue cooking the cherry tomatoes on high heat, stirring frequently, until they start to soften, which usually takes 1-2 minutes. Stir in 1 teaspoon of salt and mix it well.

Pour in 3 cups of your preferred thick marinara sauce. A thick sauce is key to ensuring your Loaded Veggie Lasagna holds its structure beautifully and doesn’t become too runny. Stir everything together until well combined. Bring the sauce to a gentle simmer, allowing it to bubble, and continue stirring frequently. Taste the sauce and adjust the seasoning with additional salt if needed. Set aside.

4. Assemble the Lasagna

Preheat your oven to 350°F (175°C). Lightly grease a 13″x10″ baking dish to prevent sticking. Start by spreading a thin, even layer of your spicy tomato sauce on the bottom of the prepared baking dish. This creates a flavorful base. Carefully arrange 3 of the prepared lasagna noodles over the sauce, ensuring they fit snugly. Now, evenly spread about one-third of the delicious veggie-cheese filling over the noodles, trying to keep it from the very edges.

Sprinkle a generous amount of shredded mozzarella cheese over the filling. Add another thin layer of the spicy tomato sauce over the mozzarella. Repeat these layers twice more: 3 noodles, one-third of the veggie-cheese filling, a generous sprinkle of mozzarella, and another thin layer of tomato sauce.

Finally, place the last 3 noodles on top. Spread the remaining tomato sauce generously over the entire top surface. Cover the whole top completely with a generous amount of shredded mozzarella cheese. For a perfectly cheesy top that won’t stick to the foil, insert a few toothpicks into the lasagna before covering it.

5. Bake and Broil

Cover the baking dish tightly with aluminum foil. Bake the Loaded Veggie Lasagna in your preheated oven for 35 minutes. After 35 minutes, carefully remove the aluminum foil. Change your oven setting to broil. Broil the lasagna for 2-4 minutes, watching it very carefully to prevent burning. The goal is to achieve a beautiful golden-brown, bubbly cheese crust on top.

As soon as you see the cheese browning and bubbling, remove the lasagna from the oven. This part goes quickly, so stay vigilant! Allow the lasagna to rest for at least 15 minutes before slicing and serving. This resting time helps the layers set, making for cleaner slices and enhancing all the wonderful flavors.

Pro Tips & Troubleshooting

To ensure your homemade lasagna is perfect every time, consider these helpful tips.

• Prevent Soggy Lasagna: Always undercook your noodles slightly, drain the sautéed vegetables thoroughly to remove excess moisture, and use a thick marinara sauce. These steps are crucial for a firm, delicious slice.
• Achieve Golden Top: The broiler is your friend! Broil carefully at the end of baking for just a few minutes. This creates a crispy, beautifully browned crust that adds wonderful texture.
• Make Ahead: You can prepare the veggie filling and spicy tomato sauce 1-3 days in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake the lasagna when you are ready.
• Even Layers: Distribute the filling and sauce evenly across each layer. This ensures consistent taste and texture in every bite.
• Resting Time: Don’t skip the resting step! Allowing the lasagna to set for at least 15 minutes after baking results in cleaner, more defined slices and allows the flavors to meld beautifully.

Serving Suggestions & Variations

Serving Suggestions

This hearty Loaded Veggie Lasagna pairs wonderfully with simple sides.

• Serve it alongside a light, fresh green salad with a vinaigrette dressing to balance the richness.
• Add a side of warm garlic bread or crusty artisan bread for soaking up any extra sauce.
• Pair with a light, dry white wine like Pinot Grigio or Sauvignon Blanc for a delightful meal.

Recipe Variations

Get creative with your lasagna to suit any taste!

• Vegan Lasagna: Easily transform this dish by using vegan ricotta, mozzarella, and plant-based lasagna noodles.
• Extra Protein: Boost the protein content by adding cooked lentils or crumbled plant-based meat to the veggie filling.
• Herb Twist: Experiment with fresh herbs like basil, thyme, or rosemary mixed into the sauce or filling for added aroma.
• Mushroom Lover’s: Sauté sliced mushrooms with the other vegetables for an earthy depth of flavor.
• Mini Lasagnas: Assemble individual portions in ramekins for charming single servings, perfect for portion control or entertaining.

Storage & Reheating

Planning ahead or enjoying leftovers is easy with this recipe.

• Refrigerate: Store any leftover Loaded Veggie Lasagna in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: You can freeze the lasagna, either unbaked or baked, for longer storage. Wrap it tightly in plastic wrap and then aluminum foil for up to 3 months.
• Reheat: Warm individual slices in the microwave until heated through, or reheat larger portions in the oven at 350°F (175°C) until hot in the center.

Nutrition Information

This Loaded Veggie Lasagna is a powerhouse of wholesome goodness. It boasts high fiber content from its abundant vegetables, which supports digestive health and keeps you feeling full. The ricotta and cottage cheese contribute a significant amount of protein, essential for muscle repair and overall well-being.

Furthermore, the fresh ingredients provide a wealth of essential vitamins and minerals, promoting a healthy lifestyle. Please remember that nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

According to Healthline, dietary fiber plays a crucial role in digestive health and can help you feel full longer.

Frequently Asked Questions (FAQ)

Final Thoughts

This Loaded Veggie Lasagna recipe is more than just a meal; it’s an invitation to gather, connect, and create cherished memories around the table. With its delicious layers of tender vegetables, zesty sauce, and creamy cheese, it embodies true comfort food.

We hope you feel encouraged to try this wholesome, versatile, and undeniably crowd-pleasing vegetarian dish. Share your creations, leave a comment about how much your family loved it, and let us know your favorite variations. Happy cooking, and may your kitchen be filled with joy and connection!

Rocco Fuhrman

Ultimate Loaded Veggie Lasagna Recipe

This Ultimate Loaded Veggie Lasagna recipe features layers of tender pasta, a creamy ricotta-cottage cheese blend, and a vibrant medley of sautéed vegetables, all smothered in a rich homemade cherry tomato marinara sauce. It’s a satisfying and flavorful vegetarian dish perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Casserole, Main Dish

Cuisine: American-Italian, Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 12 pieces Lasagna Pasta
• 2 tbsp Olive Oil
• 2 tbsp Minced Garlic
• 1 Serrano Pepper Sliced
• 1 cup Yellow Onions Chopped
• 1 cup Green Peppers Chopped
• 1 cup Carrots Shredded/finely Chopped
• 1 cup Zucchini small cubes
• 1 cup Eggplants small cubes
• 2 cup Spinach Chopped, organic baby spinach is preferred
• ¾ cup Ricotta Cheese
• ¾ cup Cottage Cheese
• 1 tsp Garlic Powder
• 1 tsp Crushed Red Peppers
• 1 tsp Oregano
• 1 tsp Salt
• 1 tsp Black Pepper Powder
• 3 tbsp Olive Oil
• 1 tbsp Crushed Red Peppers
• 5 cloves Garlic sliced
• 2 tsp Salt
• 3 cup Marinara Sauce preferred thick marinara sauce
• 2 cup Cherry Tomatoes sliced in halves
• 2 cup Shredded Mozzarella Cheese for layering and topping

Equipment

• Cooking Pot
• large skillet
• food processor
• Mixing bowl
• Baking tray
• Aluminum Foil
• Toothpicks
• Oven

Method

 

Preparation

1. Cook lasagna pasta according to package directions, undercooking by 1-2 minutes; rinse with cold water, coat with oil, and set aside.
2. Heat 2 tbsp olive oil and sauté chopped onions, sliced serrano, and minced garlic until the onions are translucent.
3. Add chopped green peppers and sauté for 3-4 minutes over medium to high heat.
4. Sauté finely chopped carrots for 5-6 minutes over medium to high heat.
5. Sauté cubed zucchini and eggplant until completely mushy.
6. Sauté chopped baby spinach until wilted, ensuring all liquid evaporates; remove from heat and let cool while preparing the sauce.
7. Heat 3 tbsp olive oil, then sauté sliced garlic and crushed red peppers over medium heat until garlic is golden brown.
8. Add 2 cups of halved cherry tomatoes to the sautéed garlic and peppers.
9. Cook cherry tomatoes on high heat until soft, add 1 tsp salt, mix well, and cook for 1-2 more minutes.
10. Stir in 3 cups of thick marinara sauce, mix thoroughly, and cook until bubbling, stirring frequently.
11. Preheat oven to 350°F (175°C) and grease a 13″x10″ baking tray.
12. Once the sautéed veggie filling has cooled, combine it with ricotta cheese, cottage cheese, salt, pepper, garlic powder, and crushed red peppers, mixing thoroughly.
13. Pour a thin layer of cherry tomato sauce to coat the bottom of the greased baking tray.
14. Place 3 pieces of boiled lasagna pasta over the sauce in the tray.
15. Spread the veggie/cheese filling over each lasagna pasta, avoiding the edges.
16. Sprinkle a generous amount of shredded mozzarella cheese on top of the filling on each pasta layer.
17. Layer cherry tomato sauce in the middle of each lasagna pasta, on top of the mozzarella cheese, again avoiding the edges.
18. Continue layering in the same order until the last 3 pasta pieces are placed; then spread generously with cherry tomato sauce and cover with mozzarella cheese. Insert toothpicks into the lasagna before covering with aluminum foil to prevent cheese from sticking.
19. Cover the tray with aluminum foil and bake for 35 minutes.
20. Remove the foil after 35 minutes, switch the oven to broil setting, and broil for 2-4 minutes until the cheese is browned. Remove from oven and let sit for at least 15 minutes before serving.

Notes

For best results, slightly undercook the lasagna pasta as it will continue to cook in the oven. Using a thick marinara sauce is recommended to prevent the lasagna from becoming too runny. Poking the top with toothpicks before baking with foil helps prevent the cheese from sticking.

Rocco Fuhrman

Diabetes Nutrition Specialist | Healthy Diet Advocate | Founder of GoldFoodie.
My passion for nutrition began with a deeply personal journey supporting my father through his battle with diabetes. Watching his daily struggles made me realize how powerful the right food choices can be in improving quality of life. That experience drove me to dedicate my career to helping others live healthier, more balanced lives.

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