Description
This Vegetarian Lasagna is a satisfying, meatless take on the Italian classic, packed with layers of tender roasted vegetables, rich tomato sauce, and melty cheeses. It’s the perfect wholesome and hearty dinner that everyone—vegetarian or not—will love.
Ingredients
Units
Scale
- For the Vegetable Filling:
- 1 tablespoon olive oil
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 small eggplant, diced
- 1 cup mushrooms, sliced
- 2 cups spinach or kale
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- For the Cheese Layer:
- 1 1/2 cups ricotta cheese
- 1 egg (optional, for binding)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil or parsley, chopped
- For Assembly:
- 9 lasagna noodles (regular or no-boil)
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles if using regular noodles. Drain and set aside.
- Sauté the Veggies:
- In a large skillet, heat olive oil and cook zucchini, bell pepper, eggplant, and mushrooms until softened (7–8 minutes). Stir in spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- Mix the Cheese Layer:
- In a bowl, combine ricotta, Parmesan, herbs, and egg (if using). Stir until smooth.
- Assemble the Lasagna:
- In a 9×13-inch baking dish, spread a thin layer of marinara. Layer 3 noodles, half the veggie mix, a third of the ricotta mix, and a sprinkle of mozzarella. Repeat layers, ending with noodles, marinara, and the remaining mozzarella.
- Bake:
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until bubbly and golden. Let rest 10 minutes before slicing.
Notes
- Use roasted veggies for even more flavor.
- Swap ricotta for cottage cheese for a lighter version.
- Can be made ahead and frozen before baking.
Nutrition
- Calories: 360 kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
