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Easy Vegetarian Lasagna

This easy vegetarian lasagna combines layers of cheesy goodness with fresh vegetables for a comforting meal that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Lasagna noodles (regular or no-boil)
  • 3-4 cups Tomato sauce (homemade or jarred)
  • 1.5-2 cups Ricotta cheese For a creamier layer, optionally stir in 1 beaten egg or 2 tbsp grated Parmesan.
  • 2 cups Shredded mozzarella Plus extra for topping.
  • 3 cups Fresh spinach, roughly chopped
  • 1 medium Zucchini, diced If watery, sprinkle with salt, let sit, and pat dry.
  • 8 oz Mushrooms, sliced Brown well for flavor.
  • 1-2 tbsp Olive oil
  • to taste Salt and freshly ground black pepper
  • 1 tsp Dried basil (or 1 tbsp fresh, chopped)
  • 1 tsp Dried oregano

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package directions. Drain and lay them flat to stop sticking. If using no-boil noodles, skip boiling and ensure you have a little extra sauce.
  3. In a large skillet, heat olive oil over medium. Add diced zucchini and sliced mushrooms. Sauté for 5–7 minutes until softened and beginning to brown.
  4. Add chopped spinach and cook until wilted. Season with salt, pepper, basil and oregano. Remove from heat.
  5. In a bowl, combine the warm sautéed vegetables with ricotta. Stir until evenly mixed; adjust seasoning.
  6. Spread a thin layer of tomato sauce on the bottom of a baking dish to prevent sticking.
  7. Place a layer of lasagna noodles over the sauce. Spread a portion of the ricotta-vegetable mix over the noodles, then sprinkle with mozzarella. Repeat layers (sauce → noodles → ricotta-veg → mozzarella) until all ingredients are used, finishing with a generous layer of mozzarella on top.
  8. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden. If desired, broil for 1–2 minutes for more browning.
  9. Let the lasagna rest for 8–10 minutes before slicing to ensure clean servings.

Notes

For best results, squeeze excess moisture from zucchini and spinach before cooking. This helps prevent a soupy lasagna. Also, consider creative twists like adding roasted vegetables or using gluten-free noodles.