This vegetarian lazy lasagna recipe is simple to make thanks to the use of frozen raviolis—but also gets a healthy boost of nutrients from the addition of 3 veggies: grated carrots, frozen cauliflower rice, and frozen spinach. Just simmer the veggies with the sauce before layering it with the raviolis in a casserole dish. Topped with mozzarella cheese, this easy casserole is bubbly, melty and perfect in about 40 minutes.

A white casserole dish containing lasagna and a few basil sprigs on top—and a wooden spoon scooping out some of the lasagna. Casserole dish is sitting on a white surface and has a napkin threaded through one of the handles. Lasagna is surrounded by a small bowl of shredded cheese, two brown salt and pepper shakers, and a few pieces of shredded cheese spilled on the counter.

I would bet good money that almost everyone likes a homemade lasagna. There is just something about the mixture of baked ooey-gooey cheese, sauce, and noodles that creates the perfect comfort food. What most people don’t love? The prep! The extra step of cooking noodles just feels….well…so extra. Just one more step. And when it comes to getting a veggie-loaded dinner on the table, we often want to minimize the steps. Which is why I love and adore this veggie packed lazy lasagna recipe made with frozen ravioli!

The shortcut of using frozen ravioli means that a family-friendly dinner gets on the table a little faster on those busy weeknights and I am here for that ease! Since I still want to fill my families bellies and plates with vegetables, I’ve made this easy + speedy lasagna with added veggies, 3 of them, in fact! So even if all I get on the table is this lasagna, I can feel good that my crew is filling up on veggies….and in a delicious way that they love.

Pssst. I do have a YUMMY lasagna soup that is also filled with veggies and those lovely lasagna flavors, in case you want to go the extra easy, soupy route for getting your lasagna-fix!

Ingredients for veggie-loaded lazy lasagna on the table before being cooked together.
Ingredients: olive oil, shredded carrot, frozen riced cauliflower, frozen chopped spinach, pasta sauce, water, kosher salt, garlic powder, ground black pepper, frozen cheese ravioli, shredded mozzarella cheese, fresh chopped basil

In this post…

How to make this lazy lasagna: a visual step-by-step guide

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

White dutch oven with sauteed carrots sitting on a white tabletop.
Add the oil to a large sauce pan or deep skillet over medium heat. Add the carrots and saute for about 2 minutes or until they start to soften.
White dutch oven with pasta sauce, riced cauliflower, frozen spinach, and water sitting on a white tabletop.
Add the riced cauliflower, frozen spinach, pasta sauce and water.
White dutch oven with salt, garlic powder, and pepper on top of a mixture of pasta sauce, riced cauliflower, frozen spinach, and water. Dutch oven is sitting on a white tabletop.
Stir together and season with salt, garlic powder and pepper.
White dutch oven with cooked vegetable and pasta sauce mixture. Dutch oven is sitting on a white tabletop.
Bring the sauce to a simmer and let it simmer uncovered for about 10 minutes.
Vegetable and pasta sauce mixture spread on bottom of a white casserole dish. Casserole dish is sitting on a white surface.
Spread 1 cup of the veggie-loaded sauce evenly across the bottom of the prepared casserole dish.
An even layer of ravioli is layered on top of pasta sauce and vegetable mixture in a white casserole dish. Casserole dish is sitting on a white surface.
Add half of the ravioli, laying them next to one another in a single, even layer.
Vegetable and pasta sauce mixture is spread evenly on top of a layer of ravioli in a white casserole dish. Casserole dish is sitting on a white surface.
Spread half of the remaining sauce (about 1½ cups) evenly over the ravioli layer.
Shredded mozzarella cheese is spread evenly on top of a vegetable and pasta sauce mixture and remaining lasagna layers in a white casserole dish. Casserole dish is sitting on a white surface.
Sprinkle with 1 cup of the mozzarella cheese.
Raviolis arranged in an even layer on top of remaining lasagna layers in a white casserole dish. Casserole dish is sitting on a white surface.
Add remaining ravioli, laying them next to one another in a single, even layer.
Pasta sauce and vegetable mixture spread evenly on top of a layer of ravioli on top of remaining lasagna layers in a white casserole dish. Casserole dish is sitting on a white surface.
Spread the remaining sauce (about 1½ cups) evenly over the ravioli layer.
Shredded mozzarella cheese is spread evenly on top of a vegetable and pasta sauce mixture and remaining lasagna layers in a white casserole dish. Casserole dish is sitting on a white surface. Lasagna is not yet cooked.
Sprinkle the remaining cheese over the top of the layered lasagna.
A white casserole dish containing cooked lasagna and a few basil sprigs on top. Casserole dish is sitting on a white surface and has a napkin threaded through one of the handles. Lasagna is surrounded by a small bowl of shredded cheese, a small white dish, two brown salt and pepper shakers—and a few pieces of shredded cheese and a few sprigs of basil spilled on the counter.
Bake the casserole for about 25-30 minutes or until the sauce is bubbling and the cheese is golden brown on the edges of the pan. Allow the lasagna to cool for 10-15 minutes and then use a spatula to cut it into 12 portions, garnish with optional chopped basil, and scoop onto a plate. Allow leftovers to cool completely before storing them in an air-tight container in your fridge for up to 4 days.

Recipe testing notes from Taesha

  • If using matchstick carrots from the grocery store, be sure to roughly cut them into smaller sizes. Matchstick carrots are so awesome for making veggie-loading easy, but they are a bit too thick to just toss into this lasagna. They need to be cut down a bit smaller so they soften up enough to “melt” into the sauce.
  • If you are using fresh raviolis instead of frozen, you can pull this lasagna out of the oven after about 20 minutes.

Suggested Adaptations

  • Use whatever flavor of ravioli you like. I used cheese ravioli because it is the easiest for people to find in my experience but some spinach or butternut squash raviolis would also be dreamy in this lazy lasagna recipe!
  • Add meat. If vegetarian isn’t needed and/or you want to boost the protein, cooked ground beef, or cooked ground turkey, or sausage would be great in this lazy lasagna recipe. Just cook up your meat and add it to the sauce with the frozen cauliflower rice and spinach.
  • Swap the veggies. Diced bell peppers, chopped mushrooms, frozen broccoli florets, chopped kale, or grated zucchini would also be delicious in this recipe. Use what you have to make an easy recipe even easier!

How to store this “lazy” lasagna

  • Fridge: Let leftovers cool before covering and storing in fridge for up to 4 days.
  • Freezer: This ravioli lasagna can be assembled ahead of time, wrapped in foil, and then frozen for up to 2 months. Before baking, defrost in the fridge for a full day and then bake. (It may take an extra 10 to 15 minutes if you put the lasagna in the oven when it’s cold.) You can bake the lasagna from frozen, but it will take up to an hour and a half to bake.
A white casserole dish containing lasagna and a few basil sprigs on top with a wooden spoon scooping out some of the lasagna. Casserole dish is sitting on a white surface and has a napkin threaded through one of the handles.

Other veggie-loaded lasagna and casserole recipes to try…

Did you try this lazy lasagna recipe and now you’re hungry for more?

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on FacebookPinterest and Instagram for all kinds of veggie-loaded living ideas!

Two plates each with a fork and a slice of lasagna topped with a few basil sprigs. A white casserole dish with lasagna and a few basil sprigs on top is sitting slightly out of frame. Plates of lasagna are surrounded by a small bowl of shredded cheese, two brown salt and pepper shakers, and a few pieces of shredded cheese spilled on the counter. A napkin is set out of frame near the casserole dish.
Serving Veggie-Loaded Lazy Lasagna (with frozen ravioli)
4.75 from 4 votes

Veggie-Loaded Lazy Lasagna (with frozen ravioli)

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 37 minutes
Cuisine: American, Italian
Course: Main Course
The lazy lasagna recipe is simple to make thanks to the use of frozen raviolis—but also gets a healthy boost of nutrients from the addition of 3 veggies: grated carrots, frozen cauliflower rice, and frozen spinach. Just simmer the veggies with the sauce before layering it with the raviolis in a casserole dish. Topped with mozzarella cheese, this easy casserole is bubbly, melty and perfect in about 40 minutes.

Ingredients
 

  • 1 Tablespoon olive oil
  • 1 cup shredded or finely chopped carrot , about 1 large carrot. If you are using store-bought shredded carrots, roughly chop them to make them smaller.
  • cups frozen riced cauliflower
  • 2 cups frozen chopped spinach, about 5 ounces
  • 24 ounces pasta sauce
  • 1 cup water
  • ½ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ground black pepper, to taste
  • 24 ounces frozen cheese ravioli
  • 2 cups shredded mozzarella cheese, divided
  • fresh chopped basil, optional garnish

Instructions
 

  • Heat your oven to 375℉ and grease a 9-by-13 inch casserole dish.
  • Add the oil to a large sauce pan or deep skillet over medium heat. Add the carrots and saute for about 2 minutes or until they start to soften.
  • Add the riced cauliflower, frozen spinach, pasta sauce and water. Stir together and season with salt, garlic powder and pepper. Bring the sauce to a simmer and let it simmer uncovered for about 10 minutes.
  • Spread 1 cup of the veggie-loaded sauce evenly across the bottom of the prepared casserole dish. Add half of the ravioli, laying them next to one another in a single, even layer. Spread half of the remaining sauce (about 1½ cups) evenly over the ravioli layer and then sprinkle with 1 cup of the mozzarella cheese. Repeat this process, layering the rest of the ravioli, sauce, and then finishing with the rest of the cheese.
  • Bake the casserole for about 25-30 minutes or until the sauce is bubbling and the cheese is golden brown on the edges of the pan.
  • Allow the lasagna to cool for 10-15 minutes and then use a spatula to cut it into 12 portions, garnish with optional chopped basil, and scoop onto a plate.
    Allow leftovers to cool completely before storing them in an air-tight container in your fridge for up to 4 days.
Serving: 1serving (1/12 of the recipe), Calories: 285kcal, Carbohydrates: 30g, Protein: 14g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 45mg, Sodium: 864mg, Potassium: 347mg, Fiber: 4g, Sugar: 4g, Vitamin A: 5202IU, Vitamin C: 12mg, Calcium: 154mg, Iron: 7mg