Description
This best vegetarian lasagna recipe features layers of savory tomato sauce, sautéed vegetables, and a creamy cheese blend baked to golden perfection. It’s a hearty, comforting dish packed with zucchini, mushrooms, spinach, and a flavorful mixture of ricotta, mozzarella, and Parmesan cheese. Perfect for family dinners, this wholesome lasagna is both delicious and satisfying.
Ingredients
Scale
Tomato Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1/2 cup tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped (optional)
Vegetables
- 1 large zucchini, thinly sliced
- 1 cup spinach (fresh or frozen)
- 1 cup mushrooms, sliced
Cheese and Pasta
- 9-12 lasagna noodles (regular or no-boil)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg (optional, to mix with ricotta for extra creaminess)
- Fresh basil, for garnish (optional)
Instructions
- Prepare the sauce: Heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté for 4-5 minutes until softened and fragrant.
- Add tomatoes and seasonings: Stir in the crushed tomatoes, tomato sauce, tomato paste, dried basil, oregano, red pepper flakes if using, and salt and pepper to taste.
- Simmer the sauce: Bring the sauce to a simmer, cooking for 20-25 minutes while stirring occasionally. Adjust seasoning as needed and stir in fresh basil if desired.
- Cook the vegetables: While the sauce simmers, heat a skillet over medium heat. Sauté zucchini and mushrooms for 5-7 minutes until softened and lightly browned. Set aside. Wilt fresh spinach by sautéing for 2-3 minutes or thaw and drain frozen spinach.
- Boil the noodles: If using traditional lasagna noodles, cook according to package instructions, then drain and set aside.
- Preheat oven: Set the oven to 375°F (190°C).
- Mix cheese filling: In a medium bowl, combine ricotta, half of the mozzarella, Parmesan, and egg if using. Season with salt and pepper.
- Assemble the lasagna: Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Layer noodles, ricotta mixture, sautéed vegetables, and sauce. Repeat layers ending with noodles, sauce, and remaining mozzarella cheese on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is melted, bubbly, and golden brown.
- Rest and serve: Let the lasagna rest 5-10 minutes before slicing. Garnish with fresh basil and serve with garlic bread or a side salad.
Notes
- Use no-boil noodles for a quicker assembly and avoid boiling noodles.
- Add red pepper flakes to the sauce for a subtle heat.
- The egg in the ricotta mixture helps with a creamier texture but can be omitted for a vegetarian option without egg.
- Feel free to swap in other vegetables like bell peppers or eggplant for variety.
- Letting the lasagna rest before serving helps it set and makes slicing easier.
