Well hey there, sugar! Pull up a chair and get comfy, because today we’re diving into a warm, bubbling dish of pure comfort: Cheesy Vegetable Lasagna. If this dish were a person, she’d be that neighbor who always brings over a casserole “just because”—generous, delightful, and just the right amount of extra.

Description: Golden, Gooey, and Garden-Fresh

Picture this, darlin’—a lasagna so rich and comforting, it practically sings “Amazing Grace” as it comes out of the oven. That top layer is a golden-brown blanket of bubbly mozzarella and parmesan, all crisped up like the edges of a grilled cheese sandwich. Each slice reveals colorful layers of garden vegetables, silky béchamel, and tangy tomato sauce, with tender noodles nestled in between like the pages of your favorite church cookbook. The aroma? Oh honey, it’s a warm hug of garlic, roasted veggies, and cheese so divine it could bring a Baptist to tears.

Recipe Origin & History: A Southern Spin on an Italian Classic

Now I know what you’re thinking—“Lasagna? In a Southern kitchen?” And I’ll say this: sometimes traditions need a little twist of pepper and a handful of cheddar, amen? This recipe found its way to me back in the ’80s when my best friend Doris Ann married a Yankee from New Jersey. His mama made lasagna that would knock your socks off, but it was this Southern gal who added zucchini, yellow squash, and extra cheese and made it a weeknight staple ‘round these parts. Bless her heart, she handed me the recipe written on the back of a Winn-Dixie receipt, and I’ve treasured it ever since.

Step-by-Step Instructions with Sass & Grace

Ingredients:

• 9 lasagna noodles (or go wild and use oven-ready)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 cup baby spinach, roughly chopped
• 1 jar (24 oz) marinara sauce
• 2 cups ricotta cheese
• 1 egg
• 1 tsp Italian seasoning
• 2 cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• Salt and pepper to taste
• Fresh basil, for garnish (optional, but darling, she makes it fancy)

Preheat & Prep

First things first, go ahead and preheat that oven to 375°F—because sweetie, nothing magical happens in a cold oven. Then boil your noodles until they’re al dente, or just soft enough to bend like your knees after a church revival. If you’re using oven-ready noodles, you can skip this step and take a sip of sweet tea instead.

Sauté the Veggies

In a big ol’ skillet, warm the olive oil and toss in your onions and garlic. Sauté ‘em until your kitchen smells like heaven on a skillet, then add in the zucchini, squash, and bell pepper. Let them cook until just tender—don’t overdo it, or they’ll get mushier than Grandma’s jello salad. Toss in the spinach last so it wilts gently like a Southern belle in July heat. Season with salt, pepper, and a smidge of Italian seasoning.

Mix the Ricotta Filling

In a bowl, stir together the ricotta cheese, egg, and a pinch of salt and pepper. It should be creamy, dreamy, and spreadable—like butter on a hot biscuit.

Layer Like a Lady

In a greased 9×13 baking dish, start with a scoop of marinara to keep those noodles from sticking like gossip at a beauty parlor. Then layer:

1. Noodles
2. Half the ricotta mixture
3. Half the sautéed veggies
4. A generous ladle of marinara
5. A sprinkle of mozzarella

Repeat once more, then top it off with the last of the noodles, more marinara, and enough mozzarella and parmesan to make your ancestors proud.

Bake Until Bubblin’

Cover with foil and bake for 25 minutes, then remove the foil and bake another 15 minutes until the cheese on top is bubbly and golden like a Southern sunset. Let it rest for 10 minutes (I know, it’s hard) so it slices pretty.

Serve & Enjoy

Serve this lasagna with a smile, a fresh sprig of basil, and maybe a little story about how you once wooed a handsome fella with this very recipe. It’s perfect for family dinners, potlucks, or anytime your soul needs a little soothing. Just don’t be surprised if folks start callin’ you “The Lasagna Lady.”

Picture This…

A steaming casserole dish sits on your granny’s wooden table, fresh from the oven, with this cheesy vegetable lasagna still bubbling and little bits of browned edge peeking through like crispy lace. It’s resting on a faded red gingham cloth, surrounded by mismatched plates and vintage silverware. There’s a pitcher of sweet tea nearby, and someone’s already sliced into the lasagna—because patience has its limits, darlin’.

Now get to pinnin’ and cookin’, sweetheart. And remember: love, laughter, and cheese are the holy trinity of any good Southern kitchen. 💛

Love,

Granny B