Best Vegetable Medley Lasagna

Best Vegetable Medley Lasagna celebrates everything we love about Italian comfort food — warm, bubbly, cheesy, and filled with colorful vegetables in every bite. Layers of tender noodles, rich marinara, and a fresh vegetable mix of zucchini, squash, peppers, mushrooms, and spinach create a perfect balance between hearty and wholesome.

This lasagna feels indulgent yet beautifully light thanks to the medley of garden-fresh produce. The creamy ricotta mixture adds richness, while mozzarella melts into a golden top that’s irresistibly comforting. Each bite offers a burst of flavor and texture, making it an instant family favorite for cozy dinners or weekend gatherings.

Lasagna has ancient roots in Italian cuisine, once crafted without cheese or tomatoes! Over centuries, it evolved into the layered masterpiece we know today. This vegetable medley version keeps the tradition alive — flavorful, satisfying, and irresistibly modern.

Recipe Yield: 8 servings

INGREDIENTS

12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
3 cups ricotta cheese
3 cups marinara sauce (homemade or store-bought)
2 cups zucchini, diced
2 cups yellow squash, diced
1 ½ cups bell peppers (red, orange, or yellow), diced
2 cups baby spinach, chopped
1 cup mushrooms, sliced
1 small onion, finely chopped
3 garlic cloves, minced
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes
1 large egg
2 tbsp olive oil
2 tbsp fresh basil, chopped (plus more for garnish)

INSTRUCTIONS

1. Prepare the vegetables:
In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté for 2–3 minutes until fragrant. Stir in zucchini, squash, peppers, mushrooms, and spinach. Season with salt, pepper, Italian seasoning, and crushed red pepper flakes. Cook for 7–8 minutes until vegetables soften and moisture evaporates. Remove from heat and let cool slightly.

2. Make the ricotta layer:
In a bowl, combine ricotta cheese, egg, 1 cup mozzarella, Parmesan, and basil. Stir until creamy and smooth.

3. Layer the lasagna:
Spread ½ cup marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 noodles on top, followed by half of the ricotta mixture and half of the sautéed vegetables. Add another layer of sauce, then repeat layers, finishing with noodles and the remaining sauce on top.

4. Add the final cheese layer:
Sprinkle the remaining mozzarella evenly over the top, ensuring full coverage for that golden, melty crust.

5. Bake the lasagna:
Preheat oven to 375°F (190°C). Cover dish loosely with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 15 minutes until bubbly and lightly browned.

6. Rest and serve:
Let the lasagna rest for 10–15 minutes before slicing to allow layers to set. Garnish with extra basil and serve warm.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Roast for Flavor: Roasting vegetables before layering enhances flavor and removes extra moisture, keeping the lasagna rich and firm.
• Keep It Moist: If using no-boil noodles, add an extra ½ cup marinara sauce to help the layers stay tender.
• Cheese Balance: Combining ricotta, mozzarella, and Parmesan creates the perfect creamy-to-stringy ratio for texture and taste.