Go Back

Vegetarian Lasagna

A comforting and creamy vegetarian lasagna packed with rich ricotta, tender sautéed vegetables, and layers of melty mozzarella, perfect for weeknights, potlucks, or simple family dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Ricotta Mixture
  • 32 oz Whole milk ricotta cheese Gives the creamiest texture.
  • 1 cup Grated Parmesan cheese Plus ½ cup for topping.
  • 2 large Eggs Help the filling set.
  • ½ cup Fresh parsley, chopped
  • ¼ cup Fresh basil, chopped Plus extra for garnish.
  • 2 cloves Garlic, minced For the ricotta mixture.
  • ¼ teaspoon Nutmeg, freshly grated Elevates the dairy.
  • 1 teaspoon Salt Plus more for seasoning vegetables.
  • ½ teaspoon Black pepper Freshly ground.
For the Vegetables
  • 3 tablespoons Olive oil For sautéing.
  • 1 large Yellow onion, finely chopped
  • 4 cloves Garlic, minced For the vegetable sauté.
  • 2 medium Zucchini, diced into ½-inch pieces
  • 2 large Bell peppers, diced into ½-inch pieces Any colors.
  • 12 oz Cremini or white button mushrooms, sliced
  • 1 large Carrot, finely diced or shredded (optional)
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • ¼–½ teaspoon Red pepper flakes (optional)
Other Ingredients
  • 48 oz Marinara sauce Good-quality store-bought or homemade.
  • 12–16 sheets Lasagna noodles Regular or no-boil/oven-ready.
  • 16 oz Shredded mozzarella cheese Low-moisture whole-milk for best melt.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Boil noodles (if using traditional): Bring a large pot of salted water to a rolling boil. Add lasagna noodles and cook to al dente per package instructions. Drain and rinse under cold water to stop cooking.
  3. Prepare the spinach: If fresh, steam or sauté until wilted, then squeeze out all moisture in a clean towel or between your hands. If using frozen, thaw fully and squeeze dry. Chop finely.
Making the Filling
  1. In a large bowl, combine ricotta, 1 cup grated Parmesan, 2 eggs, ½ cup chopped parsley, ¼ cup chopped basil, 2 minced garlic cloves, ¼ tsp nutmeg, 1 tsp salt, and ½ tsp black pepper. Fold in the chopped spinach.
  2. Taste and adjust seasoning. Set aside.
Cooking the Vegetables
  1. Heat 3 tbsp olive oil over medium heat. Add 1 large chopped onion and cook for 5–7 minutes until softened.
  2. Add 4 minced garlic cloves and the carrot (if using); cook for 1–2 minutes.
  3. Add diced zucchini, diced bell peppers, and 12 oz mushrooms. Season with dried oregano, dried basil, red pepper flakes (optional), salt, and pepper. Sauté for 10–15 minutes until vegetables are tender-crisp and excess liquid has reduced.
  4. Remove from heat.
Assembly and Baking
  1. Spread about 1½ cups marinara over the bottom of the dish.
  2. Arrange a single layer of noodles over the sauce.
  3. Dollop one-third of the ricotta mixture and spread gently.
  4. Spoon one-third of the vegetable medley over the ricotta.
  5. Sprinkle 1 cup shredded mozzarella.
  6. Ladle 1½ cups marinara over the cheese.
  7. Repeat noodle → ricotta → vegetables → mozzarella → sauce two more times, finishing with sauce on top.
  8. Top with remaining 1 cup mozzarella and ½ cup grated Parmesan.
  9. Cover tightly with foil and bake for 30 minutes.
  10. Remove foil and bake uncovered for 20–25 more minutes until bubbly and the top is golden and slightly crisp.
  11. Rest the lasagna for 15–30 minutes before slicing.

Notes

Best served with a crisp green salad or garlic bread. Store leftovers in the fridge for up to 3–4 days.