This easy vegetable lasagna is not only vegan and healthy, but it’s made with regular noodles that don’t need to be boiled! So simple and quick to build!
This recipe was originally published on 11/18/2013
We love lasagna, but the effort it takes to make all the parts has my head spinning. So I decided to take the easy way out, buy some healthy pre-made sauce, whip up the vegan ricotta the day before, chop whatever veggies I had in the fridge and throw the noodles in uncooked.
To my pleasant surprise, it worked like a charm! You really can make no boil lasagna with regular noodles!
Vegan Vegetable Lasagna, no boil but with regular noodles
This easy vegetable lasagna is the lazy moms dream. It gives you dinner for days, can be frozen for later and comes together so darn fast I could cry.
Traditionally lasagna is a pain in my you know what, but my family loves it. So I really put effort into finding a middle ground. Something I can handle while I juggle real life, but also tasted really good. And this my friends is it. The worlds easiest, and tastiest, healthy vegetable lasagna.
Can you make lasagna without boiling the noodles?
Why yes you can. And I was hellbent on figuring out the trick. After some trial and error, I honed in on some key things:
- Use FRESH veggies, whatever you have in the fridge. Chop up and load them up.
- Use PLENTY of sauce. More is more.
- Cover the top COMPLETELY.
All of these things give you one thing, more liquid. The key to a great noodle texture, is water. You need liquid to cook the noodles as it bakes or you will end up with partially raw noodles.
Fresh vegetables release water as they cook. So using them without cooking them in this lasagna allows the water to be sucked up by the noodles.
Also, increasing the sauce also helps contribute to the liquid needed. The noodles are super tasty because they are sucking up the sauce flavor with the released liquid from the fresh veggies.
Covering the top completely helps ensure that top layer gets cooked and not burned to a crisp while baking. You also need to push the lasagna down if you notice those top noodle layers curling up as it bakes.
What vegetables are good in lasagna?
I love them all! I like to use this recipe as a clean out the fridge type, to make it even easier, so my go-to’s that we always have around are:
- spinach (I mix this with the ricotta)
How do you make vegetable lasagna?
My keys for making this as easy as possible:
- use store bought sauce, there are many healthy ones with few ingredients
- use raw uncooked REGULAR lasagna noodles
- use whatever veggies you have in the fridge, no need to cook, just chop and use
- make the ricotta the day before, same with the vegan Parmesan (but this you should ALWAYS have in stock)
There are many ways and many recipes for vegan vegetables lasagna, but this one is my new favorite. It does not get any easier than this, here are the steps to making this easy vegetable lasagna recipe:
- Cover the bottom with your favorite store bought sauce, then layer on the raw lasagna noodles.
- Then cover with the ricotta/spinach mix.
- Top with those fresh veggies and a touch of my Parmesan.
- Then more noodles and lots of sauce to cover the top, plus more of that Parmesan.
Once you bake it, the top top comes out with those perfectly cooked edges. I even tried it with gluten free brown rice noodles and it worked like a charm!
Looking for more lasagna recipes? Here are some other delicious ones:
This easy vegetable lasagna is not only vegan and healthy, but it's made with regular noodles that don't need to be boiled! So simple and quick to build!
- Preheat oven to 375 F/ 190 C.
- Mix the ricotta and spinach in a bowl, set aside.
Cover the bottom of a 9 x 12 baking pan with 2 cups sauce.
Add 5 raw lasagna noodles.
Top with ricotta spinach mixture.
Add 5 more raw lasagna noodles.
Top with 2 cups sauce.
Add 4 cups fresh chopped veggies.
Sprinkle on 1/2 cup Parmesan.
Add 5 more raw lasagna noodles.
Top with 3 cups sauce, making sure to cover the noodles completely.
Finally, add 1/2 cup Parmesan on top.
- Cover with foil and bake for 45 minutes. Check periodically to make sure top noodles aren’t popping up. If they are, simply use your spatula to push them back down into the liquid.
- Take off the foil and bake 15 more minutes. You may need more time depending on what noodles you use. Let cool before cutting.
- The jarred sauce is used for convenience, feel free to make your own.
- I tested this with gluten free brown rice noodles and it turned out great.
- You can also use store bought ricotta and Parmesan to make this even easier.
- If your noodles start to buckle on top as it cooks, just use a spatula to keep pushing them down. This happened to me and eventually they got cooked enough to stay down.