Vegetable Lasagna is an iconic Italian casserole dish composed of noodles, ricotta cheese, sauteed vegetables, mozzarella, and marinara sauce. This simple recipe will quickly become one of your family’s go-tos!
This veggie lasagna is packed with fresh veggies and makes for a light dinner that’s sure to please. It takes less than 45 minutes to make and can easily be prepared ahead of time.
How to Keep Vegetable Lasagna From Being Watery
Making the ideal lasagna requires meticulous skill and precision and using only quality ingredients measured precisely.
One of the primary causes of watery lasagna is vegetables that give off excessive moisture during cooking. If you are making vegetable lasagna, opt for less-watery veggies like zucchini and eggplant. Additionally, sauteing your vegetables before adding them to the dish can reduce liquid content in both sauce and meat.
Another possible cause of watery lasagna is noodles that absorb too much liquid during baking. To prevent this, par-cook your noodles before layering them in your dish or place them in a colander to dry completely before adding them back to the recipe.
Other common causes of a watery dish include overfilling, too much meat filling, and too many layers of cheese. Ideally, your dish should only have 3 to 4 layers of meat, sauce, and ricotta cheese.
When baking lasagna, it is essential that the heat is high enough to evaporate moisture. Setting your oven too low or not covering the dish with foil won’t allow this process to occur.
When making vegetarian lasagna, use fresh vegetables instead of frozen ones. Frozen produce often has more moisture content than fresh produce does.
Maintaining your lasagna from being watery isn’t as challenging as you might think. All it takes is the right tricks and techniques, such as precooking vegetables before baking, using accurate measurements, and not overfilling the dish.
Easy Vegetable Lasagna
Vegetable lasagna is an incredibly quick and simple meal that’s sure to please everyone. Packed with healthy vegetables and creamy cheese filling, even meat-lovers will love it!
Make the sauce and cheeses ahead of time, then just assemble and bake when ready to cook. You could freeze the lasagna and reheat it for a quick dinner!
To prepare the filling, stir together ricotta, spinach, parmesan cheese, nutmeg, and whisked egg until fully combined. Spread this mixture over top of your tomato sauce as a layer.
Next, layer on the noodles and another layer of filling. You may opt for raw noodles or zucchini ribbons to reduce prep time.
Once all ingredients are in place, cover with foil and bake until bubbling and golden brown, about 50 minutes. Uncover and let stand for 10 to 12 more minutes before serving.
Lasagna can be prepared 24 hours ahead and frozen for up to 3 months. To reheat slices, heat them in the microwave or bake them on a baking sheet until warm and bubbly.
For this easy vegetable lasagna recipe, add mushrooms, carrots, and spinach for extra nutrition.
Add some sauteed peeled eggplant and other vegetables for an extra delicious veggie lasagna dish. Not only will this give the dish an amazing flavor, but it will also add protein!
You can keep this vegetarian lasagna moist by adding more spinach or drizzle with a light coat of olive oil. For an even more flavorful twist, throw in some chopped fresh basil to the recipe!
Best Vegetables for Vegetable Lasagna
Lasagna is a beloved dish, often made with meat. However, you can easily vegetarianize it by substituting vegetables for the meat. Vegetable lasagna makes for an incredibly nutritious and tasty meal that everyone will love!
Vegetables are an ideal addition to lasagna, helping you feel full while adding nutritional value. Popular vegetables for lasagna include mushrooms, zucchini, carrots, and spinach – all great choices!
Mushrooms are an ideal addition to this recipe, adding a meaty element and rich flavor. You could also substitute other types of mushrooms, such as shiitake, oyster, or enoki, to make this vegetable lasagna even healthier and more nutritious.
Carrots are an ideal addition to lasagna, providing sweetness and counterbalancing the dish’s richness. Furthermore, they’re great if you want to keep this vegetarian friendly as they provide plenty of fiber.
Zucchini is an affordable and year-round vegetable that you can use for this dish. Not only does it add great texture to the dish, but also helps it remain moist while baking.
Spinach is an ideal vegetable to use for this dish as it has a nice, creamy texture and plenty of essential vitamins and minerals.
Tomatoes are an excellent addition to this dish, providing a bright and acidic flavor that brings out all other ingredients. Plus, tomatoes contain vitamin C as well as potassium which makes them suitable for making lasagna healthier;
Ricotta cheese is another essential element in this dish, giving it a smooth and creamy texture as well as adding some tartness. Add some heavy cream to the recipe to prevent the ricotta from becoming overly gritty while baking.
What Size Pan Should You Use for Vegetable Lasagna
Vegetable lasagna is a delectable, comforting dish that’s simple to make. Packed with roasted vegetables, an irresistible marinara sauce, and velvety ricotta mixture – this meal is ideal for those who appreciate healthy eating but still crave something substantial at dinnertime.
When serving vegetable lasagna to a crowd, use an oven-safe pan that has plenty of room for everyone’s serving without fear of spills or burns. This way, everyone will have plenty of room to eat their dishes without feeling confined.
Another advantage of using a larger pan is that it allows for more layers in the dish, preventing your vegetable lasagna from drying. This is especially true if you use lots of roasted veggies like zucchini and yellow squash.
Cooking vegetables before making your lasagna helps soften them and reduce their water content, keeping your vegetable lasagna from becoming overly watery. Plus, cooking allows you to incorporate more flavors into the recipe for added variety and depth of flavor.
Roasting vegetables adds a delightful, caramelized flavor to your lasagna. They’ll be more tender than raw and easily melt into the cheese sauce.
For a meatier lasagna, consider adding some sliced chicken or turkey sausage. Just remember to brown the meat first so that it’s cooked through before adding it to your casserole.
You can even prepare the vegetable lasagna ahead of time and bake it the following day! Simply follow the recipe through step 7, then wrap tightly in plastic wrap. This makes storage in your refrigerator possible for up to two days or freezing for up to three months possible.
How to Freeze Vegetable Lasagna
Freezing homemade vegetable lasagna can be a great way to save time. Just remember to freeze it after assembly and before baking to keep the noodles and cheese intact.
It is wise to use a freezer-safe baking dish. Most glass dishes are suitable, but be wary of ceramic ones.
When storing frozen food, label and date it so you can ensure it doesn’t spoil. If the sauce smells sour or the pasta looks frosty when opened, chances are it has likely already gone bad.
Unbaked vegetable lasagna can be stored in the freezer for up to one month and then baked when you’re ready; however, plan ahead by double the baking time since thawing and baking will take twice as long.
Furthermore, frozen, thawed and then baked foods tend to decrease in quality over time – particularly dairy products and pastas which may dry out or separate due to ice crystals that affect taste and texture.
To reheat frozen vegetable lasagna, microwave on high for 2 to 3 minutes or until heated through. Be sure to check frequently so that it doesn’t burn or get too hot. It may also be beneficial to add extra cheese or fresh herbs; this will add color and appeal to the palate.
