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Vegetarian Lasagna

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This Vegetarian Lasagna is a hearty, cheesy, and flavorful meal made with layers of tender lasagna noodles, creamy ricotta, roasted vegetables, and rich tomato sauce. Perfect for family dinners, meal prep, or cozy gatherings, it’s a satisfying way to enjoy a meatless meal without compromising on comfort food. Loaded with nutrient-rich vegetables like zucchini, eggplant, spinach, and mushrooms, this lasagna is both comforting and wholesome.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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

Instructions

  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 and cook for 1 minute, then add spinach in batches until wilted.

  3. Pour in chopped tomatoes, red pepper flakes, salt, and black pepper. Cover and simmer 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. Place 3–4 lasagna noodles lengthwise, trimming if needed.

  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 and cover with remaining mozzarella.

  8. Bake 20–30 minutes. Broil 3–5 minutes for a golden top.

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

Notes

  • Cheese Swap: Fontina, gouda, or vegan cheese alternatives.
  • Add Protein: Cooked lentils or chickpeas for extra protein.
  • Vegetable Twist: Roasted bell peppers, kale, or mushrooms.
  • Spicy Kick: Increase red pepper flakes or add smoked paprika.
  • Gluten-Free: Use gluten-free lasagna noodles.

Find it online: https://cookingwithsarah.com/vegetarian-lasagna/