The Bomb Dot Com Vegetable Lasagna Recipe

dinner recipes Mar 24, 2021
The Bomb Dot Com Vegetable Lasagna Recipe
Originally posted May 7, 2019

This vegetable lasagna is TRULY THE BOMB DOT COM!!! I mean it's packed with all sorts of well seasoned, healthy veggies and loads upon loads of delicious cheeses!

Slice of vegetable lasagna

If I can be real for a second, I never was partial to any kind of lasagna but the traditional beef and sage sausage lasagna. Then I moved to turkey as I thought that was a little more healthier than beef. Even then, I tried all sorts of recipes. Layering with sauce, sauce just on top. Add spinach, don't add spinach. I tried for years to get the perfect lasagna recipe.

One year, at Christmas dinner, my sis-in-law made a veggie lasagna that blew my mind! She put all sorts of vegetables in it, other than the traditional spinach and maybe mushrooms. I was like, "Can you really put broccoli, carrots, and zucchini in a lasagna?" The medley of flavors were really good.

Since then, I have turned "Vegetarian" then back again! What can I say, I have my seasons. That's why labels aren't for me! I want to do what I want to do when I want to do it, without judgement. No rules, ya know? And that's exactly how I made this bomb dot com vegetable lasagna recipe, with NO RULES! 

Veggies used in this vegetable lasagna

  • Spinach
  • Baby Portobello Mushrooms
  • Zucchini
  • Carrots
  • Broccoli

You can certainly add other vegetables that you love in this vegetable lasagna recipe. Before I recorded the recipe, I used broccoli rabe. Now, I loved it! It gave the lasagna a nice zing. But my son, Robert, said it tasted like rubber cords...DON'T ASK! So I scrapped the rabe, kept the broccoli and added some fresh lemon juice to get a little of my zing back! Win-Win!

 

So, let's talk cheese! Me and cheese have a thing goin'on- You know, like Billy Paul and Mrs. Jones!! I love it so much! I added about 6 different cheeses in this vegetable lasagna recipe. {I said it was meatlessnot heart healthy}

Thick mozzarella cheese is layered, throughout, just like the pasta noodles. The sliced, fresh, mozzarella gives this vegetable lasagna an explosive taste with each bite! It's something that you don't expect and kind-uv forget about until you bite into it, then you're like "damn", this is some good A$$ veggie lasagna!

Ricotta cheese, a 4 cheese Italian Blend {Mozzarella, Romano, Asiago and Parmigiano}, and Cheddar Jack Cheeses are also in this amazing dish!

Preparing Your Vegetable Lasagna

It's imperative that you sauté the vegetables, first! That process is what gives your lasagna its flavor. 

  • Sauté a small onion, mushrooms and carrots in olive oil and red wine. That will get the natural juices flowing.
  • Then, add all of your seasonings. I used salt, cracked pepper, Italian Seasoning Blend (I like Mrs. Dash, Seasoning Blend, Italian Medley) and 1 garlic clove.
  • Proceed to add the following:
    • Zucchini: Slice length wise (twice), then chop in quarters.
    • Broccoli florets: Slice in half (3 times if too big)
    • Spinach
  • Squeeze the juice from a 1/2 of a small lemon.
  • Continue to sauté then add your favorite pasta sauce. (I have kids who dip everything in pasta sauce and ketchup so I use Traditional Prego Pasta Sauce, you know, the BIG JAR! But I do spruce it up a bit with a little olive oil and red wine). 
  • Mix in ricotta and the Italian blend cheeses.

Layering your Vegetable Lasagna

Our family has so much going on that I always use no boil lasagna pasta sheets. My favorite is Ronzoni No Boil Lasagna Sheets because it doesn't have that pasty taste like some of the other brands.

Note: Be sure to add a little pasta sauce in the lasagna dish before layering the pasta sheets so they have moisture to cook in.

  • Layer half of the vegetable and pasta sauce mixture on top of the 1st layer of lasagna sheets.
  • Next, layer half of the sliced mozzarella cheese
  • Repeat with another layer of lasagna shells.
  • Then the remainder of the vegetable and pasta sauce mixture.
  • The rest of the sliced mozzarella cheese
  • Add one more layer of lasagna shells
  • Top with extra pasta sauce and cheddar jack cheeses

Cover and bake!

Once you remove the vegetable lasagna from the oven, try your best to let it settle before slicing into it! All of that bubbling-goodness will be very tempting to just grab a fork and take out a corner. But have you ever had "hot cheese burn" to the tongue??? EXAAACT-LY!

Trust me, it will be worth the wait!

We would LOVE to hear how the recipe went for you and how much you enjoyed it! Please comment below the recipe and tag us on Instagram #bombdotcomvegetablelasagnarecipe @rob_jenmorris

 

Recipe Instructions:

The Bomb Dot Com Vegetable Lasagna

 
This Veggie Lasagna is PACKED with savory vegetables and layers upon layers of Italian cheeses! You get a burst of flavor with each bite you take! This recipe is super easy to make and definitely brag worthy!
 
Prep Time20 mins
Cook Time1 hr 10 mins
Resting Time20 mins
Total Time1 hr 30 mins
 
Course: Dinner, Main Course
Cuisine: Italian
Keyword: best vegetable lasagna recipe, easy vegetable lasagna recipe, fresh vegetable lasagna recipe, hearty vegetable lasagna recipe, veggie lasagna

 

Servings: 16 people

 

Calories: 230kcal

 

Author: Rob & Jen

Ingredients

  • 1 small onion chopped
  • 8 oz portobello mushrooms
  • 2 small carrots chopped
  • 2 TBSP olive oil
  • 1/4 cup red cooking wine
  • 1 large zucchini Cut in quarters
  • 1/2 lb broccoli florets
  • 10 oz bag spinach
  • 1 lemon
  • Italian seasonings
  • salt
  • pepper
  • 2 TBSP minced garlic or 1 garlic clove
  • 4 cups red pasta sauce reserve 2 cups for top layer
  • 1 cup ricatta cheese
  • 4 oz Italian cheese blend (Asiago, Mozzarella, Parmigiano, Romano)
    • 16 oz Fresh mozzarella sliced
    • 2 cups Cheddar Jack Cheese
    • 1 box No Boil lasagna sheets

    Instructions

    • Pre-heat oven to 425 degrees

    Vegetable Prep

    • Onion: Peel and chop
       
      Carrots: Peel then chop. 
       
      Zucchini: Slice down the middle length wise, then slice in half, length wise again. Then chop in quarters. 
       
      Broccoli florets: Slice in half to make them a little smaller. Bigger ones may need to be sliced 3 times. 

    Sautéing your vegetables

    • Add olive oil and red cooking wine to your pot or pan and sauté garlic, chopped onion, mushrooms and chopped carrots, on medium to high heat. 
    • Add Italian seasoning blends, salt and pepper to taste. 
    • Add chopped zucchini, broccoli florets and spinach. Continue to sauté and squeeze 1/2 small lemon over the vegetables to flavor. 
    • Once the vegetables are all blended together, stir in 2 cups of the pasta sauce, ricotta cheese and Italian cheeses. Stir together. 

    Layering the vegetable lasagna

    • I used a 9x13 dish to cook my lasagna in. You can certainly use a foil lasagna baking pan as well. 
    • Add a little pasta sauce just to cover the bottom of the baking pan to ensure that the no boil lasagna sheets get soft while baking. 
    • Place your first layer of lasagna sheets on the bottom of the baking dish. It's ok if you have to break the sheets to fit. Spread half of the vegetable mixture on top.  Layer half of the sliced mozzarella cheese on top of the vegetables. Repeat layering process one more time, ending with a 3rd and last layer of lasagna sheets.
      Mozzarella cheese layers in veggie lasagna
    • Spread the last 2 cups of past sauce on top of the layered lasagna. Add more or less, just enough to cover the top. Then sprinkle a generous amount of cheddar jack cheese on top of the past sauce. 
      Pan of prepared vegetable lasagna
    • Cover and let bake for about 1 hour. Then uncover and continue to bake for an extra 10 minutes to slightly brown and firm the cheese. 
    • Once the lasagna is out of the oven, let it rest for about 15-20 minutes before slicing it. 
    • Enjoy!

    Notes

    ***Place a pan or cookie sheet under the lasagna dish to avoid the sauce from boiling over, onto the bottom of your oven***