Can I make this lasagna ahead of time?

Yes. Assemble the lasagna up to 24 hours ahead, cover with plastic wrap, and refrigerate. Bake as directed, adding 10–15 minutes to the total time since it will be cold.

What can I use instead of béchamel?

Ricotta mixed with an egg and parmesan works, or use a store-bought béchamel sauce to save time. Avoid cottage cheese as it separates during baking.

How do I prevent a watery lasagna?

Salt the eggplant and zucchini slices, let them sit 15 minutes, then pat dry before cooking. Don't overpack the filling layers.

Can I freeze this lasagna?

Yes. Freeze unbaked lasagna up to 3 months, or baked lasagna up to 2 months. Thaw in the fridge overnight and reheat covered at 350°F until hot throughout.

How many servings does this make?

A standard 9×13-inch lasagna yields 6–8 servings depending on portion size.

Easy Vegetarian Lasagna Without Ricotta

Name: Easy Vegetarian Lasagna Without Ricotta
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 Tbsp olive oil (15 mL); 1 eggplant (diced); 1 zucchini (diced); 1 red bell pepper (diced); 1 handful spinach (roughly chopped); 2 cloves garlic (minced); 2 cups milk (low-fat or whole, 470 mL); 4 Tbsp unsalted butter (56 g); ¼ cup all-purpose flour (30 g); ½ cups grated parmesan cheese (30 g); ¼ tsp each salt and pepper; 12 oz box no boil lasagna noodles; 1 24 oz jar marinara sauce (click for homemade recipe, 680); 2 cups shredded mozzarella cheese (200 g)

CookOSBeta

Easy Vegetarian Lasagna Without Ricotta | CookOS

Ingredients

1 Tbsp olive oil (15 mL)
1 eggplant (diced)
1 zucchini (diced)
1 red bell pepper (diced)
1 handful spinach (roughly chopped)
2 cloves garlic (minced)
2 cups milk (low-fat or whole, 470 mL)
4 Tbsp unsalted butter (56 g)
¼ cup all-purpose flour (30 g)
½ cups grated parmesan cheese (30 g)
¼ tsp each salt and pepper
12 oz box no boil lasagna noodles
1 24 oz jar marinara sauce (click for homemade recipe, 680)
2 cups shredded mozzarella cheese (200 g)

14 Ingredients

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Instructions

1
Veggies: Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add 1 eggplant, 1 zucchini, and 1 red bell pepper (all diced), cooking until veggies are soft, about 10 minutes. Add 1 handful spinach and 2 cloves garlic (minced) and cook, stirring constantly, until wilted down, about 1 minute.
2
Bechamel: Heat 2 cups milk in the microwave for about 2 minutes until warm. Melt 4 Tbsp unsalted butter in a heavy-bottomed pan over medium heat. Whisk in the ¼ cup all-purpose flour, cooking and stirring until the mixture is slightly golden brown and no longer smells like raw flour, about 2 minutes. Slowly whisk in all of the milk, stirring well to combine evenly. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in ½ cups grated parmesan cheese and ¼ tsp each salt and pepper
3
Assemble: Preheat oven to 350°F (175°C). Spread ½ cup of marinara onto the bottom of a 9x13-inch casserole dish. Layer in ⅓ of the lasagna noodles.Then layer - ⅓ of the bechamel, half of the veggies, ⅓ of the cheese, and 1 cup of tomato sauce. Top with ⅓ of the lasagna noodles.Repeat for the second layer - ⅓ of the bechamel, the second half of the veggies, ⅓ of the cheese, and 1 cup of tomato sauce. Top with ⅓ of the lasagna noodles.For the top - Spoon on the remaining bechamel and tomato sauce, then sprinkle on the remaining cheese.
4
Bake: Covered tightly with aluminum foil and bake for 45 minutes until bubbling at the edges. Remove foil, increase temperature to 400°F (204°C), and continue cooking until the top is golden brown.
5
Rest: Allow lasagna to sit uncovered on the counter for 15 to 45 minutes before serving to help layers firm up and avoid a soupy mess.