Julianne Moore’s Favorite Vegetable Lasagna Copycat Recipe

Julianne Moore’s favorite vegetable lasagna is a kid-friendly, healthy take on the classic Italian comfort food. Packed with layers of fresh vegetables like zucchini, asparagus, and a rich tomato sauce, this vegetable lasagna is as vibrant as it is delicious. With a creamy ricotta filling and plenty of mozzarella, this dish brings all the comfort of lasagna without the heaviness. It's the perfect meal for family dinners, and sure to please even the pickiest eaters!

Why Everyone Will Love This Recipe

This vegetable lasagna is a perfect balance of fresh, healthy ingredients and the comforting warmth of a traditional lasagna. The layers of vegetables—zucchini and asparagus—add color, crunch, and flavor, while the ricotta cheese and mozzarella provide a creamy, cheesy contrast. The recipe is simple to make, with no need to cook the lasagna sheets ahead of time, making it a practical choice for a weeknight dinner. The combination of fresh vegetables and cheesy goodness is a surefire way to bring smiles to the table.

What Is Julianne Moore’s Favorite Vegetable Lasagna?

Julianne Moore’s vegetable lasagna is a lighter, vegetarian version of the traditional lasagna. It uses oven-ready pasta sheets and layers them with a rich tomato sauce, sautéed vegetables (asparagus, zucchini), and a combination of ricotta, mozzarella, and Parmesan cheeses. The sauce is made from scratch, giving the dish a fresh and vibrant flavor. This lasagna is baked to perfection until bubbly and golden, and it’s perfect for a comforting family meal.

Cooking Tips

• Use fresh, quality vegetables: The key to a great vegetable lasagna is fresh vegetables. Make sure the zucchini and asparagus are tender and flavorful for the best results.
• Don't overcook the vegetables: Sauté the vegetables just until tender; they will continue to cook in the oven. Overcooking them may result in a soggy lasagna.
• Let it rest: After baking, allow the lasagna to rest for at least 15 minutes before serving. This helps the layers set and makes it easier to cut and serve.

Frequently Asked Questions

Can I make this lasagna ahead of time?

Yes! You can prepare the lasagna up to the point of baking, then refrigerate it for up to 24 hours before cooking. If you want to freeze it, simply wrap it tightly in foil and freeze before baking. Thaw overnight in the refrigerator and bake as directed.

Can I use gluten-free pasta?

Absolutely! You can substitute gluten-free lasagna sheets for the regular pasta, making this dish a great gluten-free option.

Can I add meat to this lasagna?

While this recipe is vegetarian, you can add ground meat (like beef or turkey) to the tomato sauce if you’d like. Sauté the meat with garlic and onions before mixing it into the sauce.

Can I use different vegetables?

Yes! This lasagna is very versatile, and you can swap out the zucchini and asparagus for other vegetables like spinach, mushrooms, or bell peppers.

How long should I bake the lasagna?

Bake the lasagna at 375°F for 50-60 minutes, until the top is golden and the cheese is melted. If you find that the top is browning too quickly, cover it loosely with foil and continue baking.

How to Store

Store leftover vegetable lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot.

How to Freeze

This lasagna freezes beautifully! To freeze, assemble the lasagna as directed but do not bake it. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. To bake from frozen, thaw overnight in the refrigerator and bake as directed.

Ingredients

• 12 pasta sheets from 1 box of oven-ready lasagna
• 6 cups of marinara sauce
• 4 tablespoons olive oil
• 1 clove garlic, chopped
• 1 bunch asparagus, sliced thin
• 2 large zucchinis, diced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 cups grated Parmesan cheese
• 1 container (15 oz) ricotta cheese
• 2 cups shredded mozzarella cheese

Step-by-Step Instructions