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Vegetarian Lasagna

Vegetarian Lasagna

A hearty, crowd-pleasing vegetarian lasagna layered with tender noodles, a savory marinara-vegetable sauce, creamy ricotta, and bubbling mozzarella. This family-friendly bake is packed with spinach, mushrooms, and zucchini for satisfying depth — no meat required.

8 servings · Prep 30 min · Cook 55 min · Total 85 min

Italian · Dinner · Main Course

Ingredients

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Vegetable Sauce

  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 8 oz cremini mushrooms sliced
  • 1 medium zucchini diced into ½-inch pieces
  • 1 can crushed tomatoes
  • 1 can tomato paste
  • 1.5 tsp dried basil
  • 1 tsp Italian seasoning
  • 1 tsp salt divided, plus more
  • 0.5 tsp black pepper freshly ground

Ricotta Filling

  • 15 oz ricotta cheese whole milk preferred
  • 1 egg lightly beaten
  • 8 cup fresh spinach roughly chopped; wilted and squeezed dry
  • 3 tbsp fresh parsley finely chopped

Main

  • 2.5 cup shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese divided

Equipment

  • Oven
  • Stovetop
  • Microwave
  • Saucepan
  • Baking Dish
  • Aluminum Foil
  • Baking Sheet
  • Mixing Bowl
  • Skillet
  • Pot
  • Wooden Spoon
  • Knife
  • Pan
  • Jelly Roll (10x15)
  • Cutting Board
  • Baking Dish (7 x 7)
  • Baking Dish (9 x 13)
  • Mixing Bowl (4 Quarts)
  • Colander

Instructions

  1. Preheat your #[Oven] to ![375°F]. If using regular lasagna noodles, bring a large #[Pot] of salted water to a boil and cook noodles according to package directions until just al dente, about ~[8–9 minutes]. Drain, rinse with cold water, and lay flat on a lightly oiled #[Baking Sheet] to prevent sticking. (Skip this step if using oven-ready noodles.)
  2. Heat ~[2 tablespoons] of @[Olive Oil] in a large #[Skillet] over ^[medium-high heat]. Add the diced @[Yellow Onion] and cook until softened, about ~[4 minutes]. Add the @[Garlic] and cook ~[1 minute] more until fragrant. Add the sliced @[Cremini Mushrooms] and diced @[Zucchini]; cook, stirring occasionally, until the vegetables are tender and any liquid has evaporated, about ~[6–8 minutes]. Stir in the @[Tomato Paste] and cook for ~[1 minute]. Pour in the @[Crushed Tomatoes], then add the @[Dried Basil], @[Italian Seasoning], ~[½ teaspoon] @[Salt], and @[Black Pepper]. Stir to combine and simmer over ^[medium-low heat] for ~[10 minutes] until the sauce thickens slightly. Taste and adjust seasoning.
  3. While the sauce simmers, wilt the fresh @[Spinach] in a dry #[Skillet] over ^[medium heat] (or #[Microwave] in batches) until fully wilted, about ~[2 minutes]. Transfer to a #[Colander] and press out as much liquid as possible with the back of a spoon. In a #[Mixing Bowl], combine the @[Ricotta Cheese], beaten @[Egg], wilted @[Spinach], @[Parsley] (if using), and the remaining ~[½ teaspoon] of @[Salt]. Stir until evenly mixed.
  4. Spread about ~[¾ cup] of the vegetable sauce across the bottom of a 9×13-inch #[Baking Dish]. Lay 3–4 noodles in a single layer over the sauce. Spread one-third of the @[Ricotta Cheese] mixture over the noodles, then spoon one-third of the remaining sauce on top. Sprinkle with about ~[¾ cup] of @[Mozzarella Cheese] and ~[2 tablespoons] of @[Parmesan Cheese]. Repeat the layers (noodles, ricotta, sauce, mozzarella, Parmesan) two more times. Finish with a final layer of noodles, the last of the sauce, and the remaining @[Mozzarella Cheese] and @[Parmesan Cheese] on top.
  5. Cover the #[Baking Dish] tightly with #[Aluminum Foil] (tent it slightly so it doesn't touch the cheese) and bake at ![375°F] for ~[30 minutes]. Remove the foil and bake for an additional ~[20–25 minutes] until the cheese is golden and bubbling and the edges are lightly caramelized. Remove from the #[Oven] and let the lasagna rest for at least ~[15 minutes] before slicing and serving.