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–+ servings

Vegetarian Lasagna

Vegetarian Lasagna is a hearty, flavorful dinner made with layers of tender pasta sheets, rich marinara sauce, creamy ricotta, and plenty of vegetables. This meatless version of the classic Italian dish is every bit as satisfying as the traditional recipe. With zucchini, spinach, and mushrooms nestled between layers of cheese and pasta, it’s a comforting family meal that’s perfect for weeknights or special occasions. Leftovers taste even better the next day, making it a great make-ahead option.
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Prep Time 25 minutes
Cook Time 50 minutes
Rest Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 12 lasagna noodles
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 2 cups mushrooms sliced
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 4 cups fresh spinach
  • 24 oz marinara sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups ricotta cheese
  • 1 large egg
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh basil chopped

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook lasagna noodles in salted boiling water according to package instructions until al dente. Drain and set aside.
  3. Heat olive oil in a large skillet. Add onion and garlic, cooking 2–3 minutes until fragrant. Stir in mushrooms, zucchini, and bell pepper. Cook 5–6 minutes until tender. Add spinach and cook until wilted. Season with Italian seasoning, salt, and pepper.
  4. In a bowl, combine ricotta cheese, egg, and 1 cup mozzarella.
  5. Assemble the lasagna: Spread 1/2 cup marinara sauce on the bottom of the baking dish. Layer noodles, vegetable mixture, ricotta mixture, marinara, and mozzarella. Repeat layers, finishing with noodles, sauce, mozzarella, and Parmesan on top.
  6. Cover with foil and bake for 35 minutes. Remove foil and bake another 15 minutes until cheese is bubbly and golden.
  7. Let rest 10 minutes before slicing. Garnish with fresh basil.

Nutrition Facts (per serving)

Calories: 480kcalCarbohydrates: 48gProtein: 27gFat: 20g

Notes

You can add roasted eggplant or butternut squash for variation.
Make it lighter by using part-skim ricotta and mozzarella.
This lasagna can be assembled ahead of time and refrigerated overnight.

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