Vegetarian lasagna
This comforting vegetarian lasagna recipe is packed with veggies, ricotta, and melty cheese. Easy to assemble and perfect for weeknights.
Ingredients
- For the Vegetable Filling Base Layer
- 2 tbsp olive oil — Helps sauté veggies evenly over medium heat.
- 1 large yellow onion diced — A flavorful base that sweetens as it cooks.
- 2 bell peppers any color, sliced or diced — Brings sweetness and color.
- 2 medium zucchini diced — Adds moisture and soft texture.
- 8 oz mushrooms chopped — Deep umami flavor; cook until they release moisture.
- 3 cloves garlic minced — Stirring frequently ensures it doesn’t burn.
- 1 tsp dried oregano — Earthy flavor that pairs beautifully with tomato sauce.
- 1 tsp dried basil — Adds classic Italian aroma.
- Salt and pepper to taste — Essential for seasoning layers.
- For the Ricotta Layer
- 2 cups ricotta cheese — Creamy rich, essential for structure.
- 1 egg — Helps the ricotta set.
- ½ cup freshly grated parmesan cheese — Adds saltiness and depth.
- 1 tsp salt — To bring everything together.
- ½ tsp cracked black pepper — A little sharpness.
- For the Sauce
- 4 cups tomato sauce or marinara — Choose a good-quality jar or homemade.
- 1 cup sauce reserved — For the final layer and sauce on the bottom.
- For the Layering & Topping
- 12 lasagna noodles — You can boil lasagna noodles or use no-boil sheets.
- 3 cups mozzarella cheese shredded — Melts into cheesy perfection.
- Extra parmesan cheese — For that golden top.
- Fresh basil or parsley optional — For serving.
Instructions
- Boil the Lasagna Noodles
- Bring a large pot of salted water to a boil. Add the noodles and cook until al dente.
- Drain and lay flat on parchment to prevent sticking.
- If using no-boil noodles, skip this step entirely—just add a little extra sauce.
- Prepare the Vegetable Filling
- In a large skillet, heat olive oil over medium heat. Add onions and bell peppers and cook for 5–6 minutes, stirring frequently until softened.
- Add zucchini and mushrooms. Continue cooking 7–8 minutes, letting the mushrooms release moisture.
- Stir in garlic, oregano, basil, and salt and pepper. Cook 1 minute or until fragrant.
- This mixture should smell like the inside of your favorite Italian restaurant.
- Mix the Ricotta Layer
- In a bowl, combine ricotta cheese, egg, parmesan, salt, and pepper.
- Stir until creamy. This is the luxurious layer that makes lasagna feel indulgent without too much saturated fat.
- Prepare to Lasagna Assemble
- Spread about ½ cup sauce on the bottom of your baking dish.
- This keeps the noodles from sticking and helps everything cook evenly.
- Layer the Lasagna
- This is the fun part!
- In a 9×13 baking dish:
- Layer 1:
- Sauce on the bottom
- 3 noodles
- ⅓ of the ricotta mixture
- ⅓ of the veggies
- Tomato sauce
- Mozzarella cheese
- Layer 2:
- Repeat the same order.
- Layer 3:
- Repeat again, ending with sauce and a generous blanket of mozzarella and parmesan cheese on top.
- Pro tip: Press the layers gently with your palms to keep them compact as you build.
- Bake the Lasagna
- Cover with foil and bake at 375°F for 25 minutes.
- Remove foil and bake another 15–20 minutes, or until the top is golden, bubbling, and irresistibly melty.
- The smell will tell you when it’s ready long before the timer goes off.
- Rest Before Slicing
- Let the lasagna sit for 10–15 minutes before slicing.
- This helps the layers set so your slices come out clean and beautiful.
Notes
- Cook vegetables long enough to release moisture to avoid watery lasagna.
- Salt each layer lightly for balanced seasoning.
- Let the lasagna rest before slicing for clean layers.
- Use freshly grated cheese for optimal melting and texture.
- No-boil noodles work, but require slightly more sauce.