Vegetarian Lasagna

This classic Vegetarian Lasagna is a hearty, satisfying dish layered with savory sautéed vegetables, a rich tomato sauce, creamy ricotta mixture, and plenty of gooey melted cheese. Whether you’re feeding a family or hosting a dinner party, this meatless lasagna is guaranteed to impress with its vibrant flavors and comforting texture.

Why You’ll Love This Recipe
Packed with Vegetables: A nutrient-rich blend of zucchini, bell pepper, mushrooms, and spinach.

Hearty and Filling: Satisfies even without meat, thanks to layers of cheese, pasta, and rich sauce.

Perfect for Meal Prep: Makes a large batch that keeps well for leftovers or freezing.

Customizable: Swap vegetables based on season or preference.

Crowd-Pleasing Comfort Food: Loved by vegetarians and meat-eaters alike.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the vegetable filling:

Olive oil

Onion, chopped

Garlic, minced

Zucchini, diced

Bell pepper (red or yellow), diced

Mushrooms, chopped

Spinach, chopped

Salt

Black pepper

Dried oregano

Dried basil

Red pepper flakes (optional)

For the tomato sauce:

Crushed tomatoes (28-ounce can)

Tomato sauce (15-ounce can)

Salt

Black pepper

Sugar

Italian seasoning

For the cheese mixture:

Ricotta cheese (or cottage cheese)

Egg

Grated Parmesan cheese

Salt

Black pepper

For assembling:

Lasagna noodles (cooked according to package instructions)

Shredded mozzarella cheese

directions
Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2–3 minutes until softened. Add zucchini, bell pepper, and mushrooms. Cook for 5–7 minutes, then add spinach, salt, black pepper, oregano, basil, and red pepper flakes (if using). Cook until vegetables are tender and moisture is mostly evaporated.

Prepare the Tomato Sauce:
In a saucepan, combine crushed tomatoes, tomato sauce, salt, black pepper, sugar, and Italian seasoning. Bring to a simmer and let cook for 10–15 minutes to blend flavors.

Mix the Cheese Filling:
In a medium bowl, mix ricotta (or cottage cheese) with the egg, Parmesan, salt, and black pepper until well combined.

Assemble the Lasagna:
Preheat the oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer as follows:

3–4 noodles

Half of the ricotta mixture

Half of the vegetable mixture

Sauce

Sprinkle with mozzarella
Repeat layers, ending with noodles, sauce, and a generous topping of mozzarella.

Bake:
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until the cheese is bubbly and lightly golden.

Rest and Serve:
Let the lasagna rest for 10–15 minutes before slicing. Serve warm.

Servings and timing
Servings: 8

Prep Time: 30 minutes

Cook Time: 40–45 minutes

Total Time: 1 hour 15 minutes

Calories: ~380 kcal per serving

Variations
Add More Veggies: Include eggplant, kale, corn, or shredded carrots for extra variety.

Vegan Option: Use dairy-free ricotta, mozzarella, and skip the egg.

Gluten-Free Version: Use gluten-free lasagna noodles.

Spicy Twist: Add more red pepper flakes or diced chili to the sauce.

storage/reheating
Storage: Store in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze individual portions or the whole dish before baking. Thaw overnight and bake as directed.

Reheating: Reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes or microwave individual portions.

FAQs
Can I make this lasagna ahead of time?
Yes, assemble up to 24 hours in advance, refrigerate, and bake when ready.

What’s the best cheese for lasagna?
Mozzarella for melt, Parmesan for flavor, and ricotta or cottage cheese for creaminess.

Can I use no-boil noodles?
Yes, but increase sauce slightly and ensure noodles are fully covered during layering.

How do I prevent watery lasagna?
Thoroughly drain or sauté vegetables to remove excess moisture before layering.

Is it okay to skip the egg in the ricotta mixture?
Yes, but the egg helps bind the cheese mixture; a tablespoon of flour can be a substitute.

What can I use instead of ricotta?
Cottage cheese or a tofu-based ricotta substitute for a vegan option.

Should I cover the lasagna while baking?
Yes, cover with foil for the first 25 minutes, then uncover to brown the top.

Can I use jarred pasta sauce?
Yes, substitute for the homemade tomato sauce for a quicker option.

How thick should the vegetable layer be?
Evenly distribute half the vegetables per layer to maintain balance and structure.

Can I make mini lasagna portions?
Yes, layer in individual ramekins or muffin tins for single-serve portions.

Conclusion
Vegetarian Lasagna is a delicious, wholesome, and crowd-pleasing meal packed with flavor and layered goodness. With its satisfying blend of cheese, vegetables, and rich tomato sauce, it’s a perfect dish for family dinners, entertaining, or meal prep. Enjoy it fresh out of the oven or as a next-day leftover—it’s always a winner.

Vegetarian Lasagna

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• Author: Douaa
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

This hearty Vegetarian Lasagna is packed with layers of sautéed vegetables, a rich tomato sauce, creamy ricotta mixture, and gooey melted cheese. It’s the ultimate comfort food for meatless Mondays, perfect for dinner parties or meal prep!

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Ingredients

For the Vegetable Filling:

• 1 tablespoon olive oil

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 zucchini, diced

• 1 bell pepper (red or yellow), diced

• 1 cup (150g) mushrooms, chopped

• 1 cup (150g) spinach, chopped

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon red pepper flakes (optional)

For the Tomato Sauce:

• 1 (28-ounce) can crushed tomatoes

• 1 (15-ounce) can tomato sauce

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon sugar

• 1 teaspoon Italian seasoning

For the Cheese Mixture:

• 1 (15-ounce) container ricotta cheese or cottage cheese

• 1 egg

• 1/2 cup (50g) grated Parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For Assembling:

• 12 lasagna noodles, cooked according to package instructions

• 2 cups (200g) shredded mozzarella cheese

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Instructions

• Prepare the Vegetable Filling:

  • Heat olive oil in a skillet over medium heat.

  • Sauté onion and garlic until fragrant.

  • Add zucchini, bell pepper, mushrooms, and spinach.

  • Season with salt, pepper, oregano, basil, and red pepper flakes.

  • Cook until tender and moisture evaporates. Set aside.

• Make the Tomato Sauce:

  • In a saucepan, combine crushed tomatoes, tomato sauce, salt, pepper, sugar, and Italian seasoning.

  • Simmer for 10–15 minutes. Adjust seasoning to taste.

• Prepare the Cheese Mixture:

  • In a bowl, mix ricotta, egg, Parmesan, salt, and pepper until well combined.

• Assemble the Lasagna:

  • Preheat oven to 375°F (190°C).

  • In a greased 9×13-inch baking dish, spread a layer of tomato sauce.

  • Add 3 lasagna noodles, then layer with vegetable mixture, cheese mixture, and sauce.

  • Repeat layers, ending with noodles and a final layer of sauce. Top with shredded mozzarella.

• Bake:

  • Cover with foil and bake for 25 minutes.

  • Remove foil and bake for another 15–20 minutes until bubbly and golden.

  • Let rest for 10 minutes before serving.

Notes

• Make ahead and refrigerate overnight for deeper flavor.

• Use whole wheat noodles or gluten-free alternatives as needed.

• Add lentils or chopped nuts for extra protein.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian