Introduction

This best vegetarian lasagna is a comforting, cheesy dish packed with fresh vegetables and rich tomato sauce. Perfect for family dinners or entertaining guests, it layers tender noodles with a flavorful mix of ricotta, mozzarella, and Parmesan cheeses. Enjoy a hearty meal that even meat lovers will appreciate.

A square piece of lasagna is shown with three main layers of wavy yellow pasta. The bottom layer is covered with a creamy white and green spinach mixture, the middle layer has a thick red tomato sauce, and the top layer is a rich brown ground meat sauce with melted white cheese sprinkled with small green herbs. On top, there are fresh green basil leaves. The lasagna sits on a white plate with extra tomato sauce around the edges, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

1/2 cup tomato paste

1 tablespoon dried basil

1 tablespoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

1/4 cup fresh basil, chopped (optional)

1 large zucchini, thinly sliced

1 cup spinach (fresh or frozen)

1 cup mushrooms, sliced

1 cup ricotta cheese

2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 egg (optional, for mixing with ricotta)

9-12 lasagna noodles (regular or no-boil)

Fresh basil, for garnish (optional)

Instructions

Step 1: Heat olive oil in a large saucepan over medium heat. Add the finely chopped onion and minced garlic, sautéing for 4-5 minutes until softened and fragrant.

Step 2: Stir in crushed tomatoes, tomato sauce, and tomato paste. Add dried basil, oregano, red pepper flakes if using, and season with salt and pepper to taste.

Step 3: Bring the sauce to a gentle simmer and cook for 20-25 minutes, stirring occasionally. Adjust seasoning and stir in fresh basil if using.

Step 4: While the sauce simmers, heat a skillet over medium heat and sauté zucchini and mushrooms for 5-7 minutes until softened and lightly browned. Set aside.

Step 5: For fresh spinach, sauté for 2-3 minutes until wilted. For frozen spinach, ensure it is thawed and well-drained.

Step 6: Cook lasagna noodles according to package instructions if using traditional noodles. Drain and set aside. Skip this step if using no-boil noodles.

Step 7: Preheat oven to 375°F (190°C).

Step 8: In a medium bowl, combine ricotta cheese, half of the mozzarella, and Parmesan cheese. Add the egg if using, and season with a pinch of salt and pepper.

Step 9: Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Layer noodles over the sauce, spread ricotta mixture, add sautéed vegetables, then more sauce.

Step 10: Repeat layers of noodles, ricotta mixture, vegetables, and sauce. Finish with a final layer of noodles topped with sauce and remaining mozzarella cheese.

Step 11: Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted, bubbly, and golden brown.

Step 12: Let the lasagna rest for 5-10 minutes before slicing. Garnish with fresh basil if desired and serve.

Tips & Variations

Use no-boil noodles to save time and skip the step of boiling noodles.

Add other vegetables like bell peppers or eggplant for variety.

Mix herbs like thyme or rosemary into the sauce for extra depth.

For a vegan version, substitute ricotta with tofu and use vegan cheese alternatives.

To make it spicier, increase the red pepper flakes or add chopped jalapeños to the sauce.

Storage

Store leftover lasagna covered in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through. For longer storage, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day before baking. Keep it covered in the refrigerator and bake it just before serving, adding a few extra minutes to the baking time.

Do I have to use an egg in the ricotta mixture?

No, the egg is optional and helps to bind the ricotta mixture for a creamier texture, but leaving it out will not greatly affect the dish.

Dinner

Best Vegetarian Lasagna Recipe