Cooking healthy and fresh meals for yourself is an important part of staying healthy as you age. It can be easy to grab takeout, but your body needs far more nutrients than these foods can provide.
Although cooking does get harder as you age, there are several amazing and healthy recipes that you can still make for yourself, your partner, and your family when they visit.
This vegetable lasagna is easy to make and saves well for up to a week. While you will need a little arm strength to lift it in and out of the oven, you can put older grandchildren or children in charge of helping you.
Vegetable lasagna is healthy, and if you use spinach lasagna pasta, one serving can have your daily dose of vegetables. Though it isn’t dairy or gluten-free, you can make adjustments if you need it to fit these diets!
Ingredients for Vegetable Lasagna
- 1 box of pre-cooked lasagna pasta (choose spinach ones if available)
- 1 zucchini
- 1 container of mushrooms (can buy pre-sliced)
- 1 onion (can buy pre-diced)
- 15 ounces of ricotta cheese
- 21 ounces of shredded mozzarella cheese (usually about 3 packages)
- 2 jars of tomato sauce (pre-seasoned)
- 1 pinch dried basil
- 1 tablespoon olive oil
How to Make Vegetable Lasagna
Dice the onion and place in a saucepan with the olive oil.
Slice the mushrooms if you didn’t buy pre-sliced. Also slice the zucchini into quarter slices, set aside.
Sauté the onions for 1-2 minutes over medium heat until golden brown, then add in the mushrooms.
Sauté this mixture for about 4-5 minutes, then add in the zucchini.
Continue sauteing for about 5 more minutes, until the zucchini are soft, then add in both jars of sauce (leaving about ¼ cup to the side), stirring to combine. Turn the heat down to low and allow the sauce to simmer, stirring occasionally.
Preheat the oven to 400°F. While the oven is preheating, take out a rectangle-shaped oven safe dish, and pour the sauce on the bottom, spreading it evenly with a spoon.
Place your first layer of lasagna pasta over the sauce, lining it up so the entire layer is covered but nothing is overlapping. You may need to cut the leaves in half.
Take 1 bag or 1/3 of your mozzarella cheese and spread it on top of the pasta to create an even layer.
Add another layer of pasta on top of the cheese.
Next, turn off the stove and pour about half of the sauce and veggie mixture on top of the pasta, using a spoon to spread it easily. Set the other half of the sauce aside. You’ll use it later.
On top of the sauce, place another layer of pasta.
Now for the hard part, dump the ricotta cheese and gently spread it as well as you can using a plastic spatula until it covers all the leaves. This is a difficult layer, and if it isn’t perfect, that’s okay.
Place another layer of pasta on top of the ricotta cheese.
Then, add the second half of the sauce and vegetable mixture onto this layer, spreading it until it is even with a spoon.
Place another layer of pasta on top of the sauce.
This is the final layer. Place the rest of the mozzarella cheese on top, spreading it evenly. Then sprinkle a pinch of dried basil over the top of the cheese.
Place the lasagna in the oven, and set a timer for 25-35 minutes (check the instructions on the pasta box). When the top of the lasagna is golden brown, and the sauce is bubbling on the sides, the lasagna should be done.
Remove the lasagna from the oven, allow it to cool, and serve!
Variations of Vegetable Lasagna
- Feel free to add other vegetables, like spinach and bell peppers!
- Replace the regular lasagna leaves with gluten-free ones to make a gluten-free version.
- Replace the lasagna pasta with another type of pasta such as rotini, this will create a pasta bake that is easier to serve at parties.
Tips for Vegetable Lasagna
- Use pre-cut ingredients: If the mushrooms and onions are precut, you’ll save 5-10 minutes!
- Layer in advance: Lasagna saves well. If you have a busy day, make the lasagna in advance, doing all the steps except skip putting it in the oven. Put it in the fridge instead, and simply bake before your event.
- Dairy-Free lasagna: Swap the mozzarella and ricotta for a dairy-free alternative to make a dairy-free lasagna.
What to Serve With Vegetable Lasagna
Vegetable lasagna is a filling and balanced meal on its own. But if you want to serve it with a side, we recommend a green salad with Italian dressing!
How to Store Vegetable Lasagna
Vegetable lasagna needs to be allowed to cool. Then, the entire pan can be covered with foil and placed directly in the fridge.
How to Reheat Vegetable Lasagna
We don’t recommend putting the original pan back in the oven. Instead, we recommend slicing just what you intend to eat, putting it on a plate, and placing it in the microwave for 4-8 minutes until hot all the way through.
Check Out Our Other Easy Recipes for Seniors:
Recipe Card
Vegetable Lasagna
Yield: 8 servings
Time: 1 hour (25 minutes prep, 35 minutes cooking)
Directions:
1. Slice the onions, mushrooms, and zucchini.
2. Sauté the onions for 2 minutes.
3. Add the mushrooms and sauté for 5 minutes.
4. Add the zucchini and sauté for 4-5 additional minutes.
5. Add all but ¼ cup of sauce to the pan and stir to combine.
6. Preheat the oven to 400°F.
7. Place the ¼ cup sauce in the bottom of the pan, spreading with a spoon,
8. Add a layer of pasta.
9. Add a layer of mozzarella cheese, spreading it evenly.
10. Add a layer of pasta.
11. Pour ½ of the sauce onto the pasta and spread with a spoon.
12. Add a layer of pasta.
13. Use a plastic spatula to spread all the ricotta on top of the pasta.
14. Add another layer of pasta.
15. Pour the rest of the sauce, spreading it with a spoon.
16. Add one final layer of pasta.
17. Place the remainder of the cheese on the top layer, spreading it evenly.
18. Sprinkle with basil and place in the oven for 25-35 minutes.
19. Remove from the oven, allow it to cool, and serve!
