Vegetarian Lasagna

This vegetarian lasagna is a hearty, cheesy, and flavorful dish made with layers of tender pasta, creamy ricotta, roasted vegetables, and a rich tomato sauce. Perfect for family dinners or meal prep, it’s a satisfying way to get your daily dose of veggies without missing out on comfort food.

Why You’ll Love This Recipe

• Meatless & Healthy: Packed with nutrient-rich vegetables like zucchini, eggplant, and spinach.

• Family-Friendly: Cheesy and comforting, appealing to kids and adults alike.

• Make-Ahead Friendly: Perfect for prepping in advance for busy weeknights or gatherings.

• Customizable: Easily swap veggies or cheeses to suit your taste.

• Classic Comfort: Melty, cheesy layers that are perfect for cozy dinners.

Ingredients

For the sauce:

• 1 teaspoon olive oil

• ½ lb white button mushrooms, sliced

• 1 eggplant, cut into small cubes

• 1 zucchini, cut into small cubes

• 1 carrot, cut into small cubes

• 1 large onion, chopped

• 3 cloves garlic, minced

• 6 oz spinach

• 28 oz chopped plum tomatoes (or other diced variety)

• ½ teaspoon red pepper flakes

• ½ teaspoon salt, adjust to taste

• ⅓ teaspoon black pepper, adjust to taste

• 1 tablespoon dried oregano

• 1 tablespoon sugar

For the lasagna:

• 1 lb no-boil lasagna noodles (or fresh lasagna noodles)

• 16 oz ricotta cheese

• 4 cups shredded mozzarella

• ¼ cup fresh basil, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat. Add mushrooms, eggplant, zucchini, onion, and salt. Cook 8–12 minutes until vegetables develop a golden edge.

2. Add garlic, cook for 1 minute, then add spinach in batches, stirring until wilted.

3. Pour in chopped tomatoes, red pepper flakes, salt, and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add water if sauce starts to stick. Remove from heat.

4. Preheat oven to 350℉.

5. Spread a portion of the sauce on the bottom of a baking dish (enough for four layers). Place 3–4 lasagna noodles lengthwise, trimming if necessary.

6. Spread 1/3 of ricotta over the sauce, then 1/3 of mozzarella. Repeat layers until top layer.

7. Spread remaining sauce on top, then cover with remaining mozzarella.

8. Bake 20–30 minutes. For a golden top, broil 3–5 minutes.

9. Garnish with fresh basil and let rest 10 minutes before slicing into 9–12 portions. Serve and enjoy!

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour

• Servings: 6

Variations

• Cheese Swap: Try fontina, gouda, or vegan cheese alternatives.

• Add Protein: Layer in cooked lentils or chickpeas for extra protein.

• Vegetable Twist: Add roasted bell peppers, kale, or mushrooms for variety.

• Spicy Kick: Increase red pepper flakes or add a dash of smoked paprika.

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

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for 3–4 days.

• Freeze: Freeze unbaked or baked lasagna for up to 2 months. Thaw in fridge overnight before baking/reheating.

• Reheat: Microwave individual portions or bake at 350℉ for 15–20 minutes until warmed through.

FAQs

1. Can I make this lasagna ahead of time?

Yes, you can assemble it the night before, cover, and refrigerate. Bake when ready to serve.

2. Can I use regular lasagna noodles instead of no-boil?

Yes, just boil them according to package instructions before layering.

3. Can I add more vegetables?

Absolutely! Bell peppers, kale, or mushrooms work great. Just adjust cooking time to ensure tenderness.

4. Can I make this vegan?

Yes, replace ricotta and mozzarella with plant-based cheese alternatives.

5. How can I prevent watery lasagna?

Ensure vegetables are cooked and excess moisture is removed before layering.

6. Can I use canned spinach instead of fresh?

Yes, drain well before adding to the sauce to prevent excess water.

7. Can I use a different type of cheese?

Yes, provolone, fontina, or gouda are great alternatives to mozzarella.

8. Can I freeze leftover lasagna?

Yes, freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.

9. How long should I let the lasagna rest before serving?

Let it rest for 10 minutes after baking to allow the layers to set for easier slicing.

10. Can I double the recipe for a larger crowd?

Yes, just use a larger baking dish and extend baking time slightly.

Conclusion

This vegetarian lasagna is a crowd-pleasing, comforting meal that’s as nutritious as it is delicious. Loaded with roasted vegetables, creamy ricotta, and melty mozzarella, it’s perfect for weeknight dinners, potlucks, or family gatherings. Easy to customize, make ahead, and store, this lasagna is sure to become a staple in your recipe rotation.

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