Description
This Best Vegetarian Lasagna recipe features layers of tender lasagna noodles, rich tomato sauce, sautéed vegetables, and a creamy blend of ricotta, mozzarella, and Parmesan cheeses. Perfectly baked until bubbly and golden, this hearty and flavorful lasagna is a satisfying meatless main dish that the whole family will love.
Ingredients
Scale
Sauce
- 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)
Vegetables
- 1 large zucchini, thinly sliced
- 1 cup spinach (fresh or frozen)
- 1 cup mushrooms, sliced
Cheese Mixture
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg (optional, for mixing with ricotta)
Other
- 9–12 lasagna noodles (regular or no-boil)
- Fresh basil, for garnish (optional)
Instructions
- Prepare the sauce: Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and minced garlic, sauté for 4-5 minutes until softened and fragrant to form the base of the sauce.
- Add tomatoes and seasonings: Stir in crushed tomatoes, tomato sauce, and tomato paste. Mix in dried basil, oregano, optional red pepper flakes, and season with salt and pepper to taste.
- Simmer the sauce: Bring the sauce to a gentle simmer and cook for 20-25 minutes, stirring occasionally to blend the flavors. Adjust seasoning and stir in fresh basil if using for freshness.
- Prepare the vegetables: While sauce simmers, heat a skillet over medium heat and sauté zucchini and mushrooms for 5-7 minutes until softened and lightly browned. Set aside.
- Cook the spinach: For fresh spinach, sauté for 2-3 minutes until wilted. If using frozen spinach, thaw and drain well to prevent excess moisture in the lasagna.
- Cook the noodles: If using traditional lasagna noodles, boil according to package instructions. Drain and set aside. Skip this step if using no-boil noodles.
- Preheat oven: Set the oven to 375°F (190°C) to heat while assembling the lasagna.
- Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, half of the shredded mozzarella, and grated Parmesan. Add the egg if desired to create a creamier texture. Season with salt and pepper.
- Assemble the lasagna: Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Layer noodles over the sauce, spread a portion of the ricotta cheese mixture, followed by sautéed vegetables and more tomato sauce.
- Build layers: Repeat layers of noodles, ricotta mixture, vegetables, and sauce. Finish with a final layer of noodles topped with sauce and the remaining shredded mozzarella.
- Bake the lasagna: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and golden brown on top.
- Rest and serve: Let the lasagna rest for 5-10 minutes before slicing to set. Garnish with fresh basil if desired. Serve with garlic bread or a fresh side salad for a complete meal.
Notes
- Use no-boil noodles to save time by skipping the boiling step.
- Adding the egg to the ricotta cheese mixture helps to achieve a creamier texture and better set layers.
- You can customize the vegetables to your preference; consider adding bell peppers or eggplant for extra flavor.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 3 months.
- If using frozen spinach, ensure it is fully thawed and excess water squeezed out to avoid soggy lasagna.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: vegetarian lasagna, meatless lasagna recipe, baked lasagna, Italian vegetarian dish, easy lasagna recipe
