Description
This Best Vegetarian Lasagna is layers of tender pasta, a rich and savory tomato sauce, creamy ricotta, and plenty of vegetables like spinach, zucchini, and mushrooms. It’s a comforting, cheesy, and flavorful dish that even non-vegetarians will love! Perfect for a hearty dinner or special occasion.
Ingredients
Scale
For the 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, for heat)
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped (optional)
For the Lasagna:
- 9–12 lasagna noodles (regular or no-boil)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large zucchini, thinly sliced
- 1 cup spinach (fresh or frozen)
- 1 cup mushrooms, sliced
- 1 egg (optional, to mix with ricotta for extra creaminess)
- Fresh basil, for garnish (optional)
Instructions
- Prepare the sauce:
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté for 4-5 minutes until softened and fragrant.
- Add the crushed tomatoes, tomato sauce, and tomato paste. Stir in the dried basil, oregano, red pepper flakes (if using), and salt and pepper to taste.
- Bring the sauce to a simmer and cook for 20-25 minutes, stirring occasionally. Adjust the seasoning as needed and stir in fresh basil, if using.
- Prepare the vegetables:
- While the sauce is simmering, heat a skillet over medium heat. Sauté the zucchini and mushrooms for 5-7 minutes until softened and lightly browned. Set aside.
- If using fresh spinach, sauté the spinach for 2-3 minutes until wilted, or if using frozen, just thaw and drain it before adding to the filling.
- Boil the lasagna noodles (if using traditional noodles):
- Cook the lasagna noodles according to package directions. Drain and set aside.
- Assemble the lasagna:
- Preheat the oven to 375°F (190°C).
- In a medium bowl, mix together the ricotta cheese, half of the mozzarella, and the Parmesan cheese. If using, add the egg to make the ricotta mixture creamier. Season with a pinch of salt and pepper.
- Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles over the sauce. Spread a layer of the ricotta cheese mixture over the noodles, followed by a layer of sautéed vegetables (zucchini, mushrooms, spinach). Top with a layer of sauce.
- Repeat the layers: noodles, ricotta mixture, vegetables, and sauce. Finish with a final layer of noodles, sauce, and a generous amount of shredded mozzarella on top.
- Bake the lasagna:
- Cover the lasagna with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Serve:
- Let the lasagna rest for 5-10 minutes before slicing. Garnish with fresh basil and serve with garlic bread or a side salad.
Notes
- You can customize the vegetables by adding things like bell peppers, carrots, or eggplant.
- If you prefer a more traditional lasagna flavor, try adding a layer of sautéed spinach and ricotta mixture in between each vegetable layer.
- You can make this lasagna ahead of time and refrigerate it for up to 1 day before baking, or freeze it for later.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of the lasagna
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg