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Vegetarian Lasagna

A hearty and flavorful vegetarian lasagna layered with fresh vegetables, ricotta cheese, and marinara sauce.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

  

Vegetable Mixture

• 2 tablespoons olive oil For sautéing vegetables
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup spinach, chopped Fresh or frozen
• 1 cup bell pepper, diced Any color

Cheese Mixture

• 15 ounces ricotta cheese
• 1 cup mozzarella cheese, shredded Plus more for topping
• 1/2 cup parmesan cheese, grated
• 1 teaspoon Italian seasoning For flavor
• 1 large egg For binding

Assembly

• 9 sheets lasagna noodles No-boil or traditional
• 3 cups marinara sauce Homemade or store-bought

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until softened.
3. Stir in zucchini, spinach, and bell pepper; cook for 5-7 minutes until vegetables are tender. Set aside.

Cheese Mixture

1. In a bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, Italian seasoning, and egg. Mix well.

Assemble Lasagna

1. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
2. Layer three lasagna noodles over the sauce.
3. Spread half of the vegetable mixture over the noodles, followed by half of the cheese mixture, and a layer of marinara sauce.
4. Repeat the layers, ending with noodles, sauce, and remaining mozzarella cheese on top.

Cooking

1. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
3. Allow the lasagna to cool for a few minutes before slicing.

Notes

This lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking. It also freezes well for up to 3 months. To serve, add fresh basil as a garnish for extra flavor.