Vegetarian Lasagna

Vegetable Lasagna

Vegetarian Lasagna

This vegetarian lasagna recipe is my preferred dish to prepare for family and friends! Packed with flavorful roasted vegetables, it is both healthy and delicious.

Vegetarian lasagna was the first significant dinner I mastered how to prepare. During my college years, a vegetable lasagna would always be the highlight when I cooked for a group. Fast forward to the present, and I still enjoy making one when hosting a gathering, particularly during the holidays. A veggie lasagna is comforting, flavorful, and ideal for preparing in advance. Additionally, who doesn’t enjoy sharing stories at the table over red sauce and pasta?!

I am sharing my favorite vegetarian lasagna recipe below. It is savory and satisfying, filled with roasted vegetables, creamy ricotta cheese, ruffled noodles, and ample marinara sauce. I believe you will love it!

How to Prepare Vegetable Lasagna

My vegetarian lasagna recipe begins with these ingredients:

Vegetarian Lasagna Ingredients

Fresh vegetables, of course! I fill this vegetable lasagna with roasted red bell peppers, zucchini, onions, mushrooms, and baby spinach. They contribute an abundance of flavor.

Lasagna noodles – No-boil noodles may seem convenient—but trust me, the traditional kind is superior. They require less than 10 minutes to cook, and they achieve a perfect tender texture in the final lasagna.

Marinara sauce – Prepare homemade marinara sauce, or utilize a 24-ounce jar of store-bought sauce. I prefer Rao’s.

Ricotta cheese – It forms a creamy, cheesy layer between the noodles, sauce, and vegetables. I season it with garlic and lemon zest for a bright, savory flavor.

Shredded pecorino and mozzarella cheese – For topping the lasagna. Not a fan of pecorino? Parmesan cheese is a suitable alternative!

And fresh basil and/or parsley – For garnish.

Find the complete recipe with measurements below.

Before you assemble the lasagna, complete these three preparation steps:

Roast the vegetables. Toss the peppers, zucchini, onions, and mushrooms with olive oil, salt, and pepper. Bake at 425°F until they are tender and caramelized.

Boil the noodles until al dente.

Use olive oil to prevent sticking!

Prepare the ricotta filling by combining ricotta cheese with lemon zest, garlic, salt, and pepper.

You are now prepared to layer!

How to Layer Vegetable Lasagna

Begin with a 9×13-inch baking dish. Spread 1 cup of tomato sauce across the bottom.

Next, add a layer of noodles.

Cover the noodles with half of the ricotta mixture.

Place half of the spinach over the ricotta, and evenly distribute half of the roasted vegetables.

Dollop the vegetables with 2/3 cup of marinara sauce.

Repeat the layering process in the same sequence:

• Noodles
• Ricotta
• Spinach + roasted vegetables
• 2/3 cup marinara sauce
• Finish with a final layer of noodles, the remaining sauce, and the shredded cheese.

How Long to Bake Vegetarian Lasagna

If you are using fully cooked lasagna noodles: Bake uncovered at 400°F for 30 minutes, or until the cheese is golden and bubbling.

If you are using no-boil lasagna noodles: Cover the vegetable lasagna with aluminum foil. Bake at 400°F for 40 to 50 minutes, or until the noodles are soft. Remove the foil and bake until the cheese is golden and bubbling.

Allow the vegetable lasagna to rest at room temperature for 20 minutes before slicing and serving.

Variation

To create a vegan lasagna: Substitute the ricotta mixture with this vegan ricotta. Omit the cheese on top of the lasagna. Bake, covered, until the pasta is soft and the lasagna is heated through, for 30 to 50 minutes at 400°F.

What to Serve with Vegetarian Lasagna

This vegetable lasagna recipe is a fulfilling meal by itself, but it also complements a variety of side dishes!

Serve it alongside a salad, such as

• this green salad,
• this kale Caesar salad,
• or this chopped salad.

Or pair it with a vegetable side dish like

• roasted broccoli,
• roasted cauliflower,
• or fresh green beans.

You also cannot go wrong with garlic knots or garlic bread!

Storage and Freezing Instructions

Leftover vegetarian lasagna can be stored effectively in an airtight container or a covered dish in the refrigerator for a maximum of 4 days. To reheat, use either a microwave or an oven set to 350°F.

To freeze vegetable lasagna: Prepare the lasagna in the baking dish. Ensure it is tightly covered with foil and place it in the freezer for up to 3 months. Prior to baking, allow it to defrost overnight in the refrigerator. When you are ready to serve, bake it covered for 20 minutes at 400°F. Then, remove the cover and continue baking for an additional 20 to 25 minutes, or until the cheese is bubbling and the lasagna is thoroughly heated.

More Veggie Comfort Food Recipes

If you enjoy this vegetarian lasagna, consider trying one of these additional veggie comfort food recipes:

• Eggplant Lasagna
• Easy Baked Ziti
• Stuffed Shells
• Eggplant Parmesan

Notes

*It is advisable to use regular lasagna noodles in this recipe, as they tend to be more tender than no-boil noodles in the finished dish. However, if you choose to use no-boil noodles, please make the following adjustments:

No-boil noodles are generally shorter than regular lasagna noodles. Instead of counting individual noodles, anticipate using approximately ¾ of a 1-pound box.

Adjust the baking time: Cover the lasagna and bake for 40 to 50 minutes, or until the noodles are tender, then uncover and bake until the cheese is browned and bubbling.

For a vegan lasagna, substitute the ricotta mixture with a vegan ricotta alternative. Omit the cheese on top of the lasagna. Bake, covered, until the pasta is tender and the lasagna is heated through, which will take between 30 to 50 minutes at 400°F.

Fasteners

• 1.5 quarts of spaghetti sauce
• 1/2 cup grated carrot
• 1/2 teaspoon of oregano
• 6 prepared lasagna sheets
• 1 (16 ounce) container ricotta cheddar
• 1 (16 ounce) package of frozen chopped spinach, thawed and thoroughly drained
• 2 eggs
• 1 1⁄2 cups finely chopped zucchini
• 1 cup chopped fresh mushrooms
• 3 cups ruined part-skim mozzarella cheddar
• 1/2 cup grated parmesan cheddar

Titles

Simple shrimp and broccoli stir-fry.

Combine carrots, oregano, and spaghetti sauce thoroughly.

Mix Ricotta, spinach, and eggs in a separate bowl.

Spread ½ cup of spaghetti sauce in the bottom of a 9 x 13 inch baking dish.

Layer 3 lasagna noodles, ½ leftover sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.

Rework layers with exceptional elements.

Broil at 350 degrees for approximately 45 minutes. Thanks a lot!!