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Vegetarian Lasagna

Vegetarian Lasagna

A hearty, cheesy, veggie-packed lasagna that’s perfect for family dinners and meal prep.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner, Main Course
Cuisine Italian-American
Servings 8
Calories 380 kcal

Ingredients
  

  • 9 –12 lasagna noodles no-boil or regular
  • 3 cups marinara sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 2 cups spinach fresh or frozen, drained
  • 1 zucchini diced
  • 1 cup mushrooms sliced
  • 1 onion chopped
  • 3 garlic cloves minced
  • 2 tbsp olive oil
  • 2 tsp Italian seasoning
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 375°F.
  • Sauté onion, garlic, zucchini, and mushrooms in olive oil until softened. Stir in spinach.
    Sautéed zucchini, mushrooms, onion, and garlic in olive oil for vegetarian lasagna filling
  • In a bowl, mix ricotta, egg, half the mozzarella, Parmesan, and seasoning.
    Ricotta cheese mixture with mozzarella, Parmesan, and egg for vegetarian lasagna
  • Spread a thin layer of marinara in a 9x13 baking dish.
    Marinara sauce spread on bottom of baking dish for vegetarian lasagna
  • Layer noodles, ricotta mixture, veggies, marinara, repeat.
    Layering ricotta and veggies over lasagna noodles in baking dish
  • Top with remaining sauce and mozzarella.
    Mozzarella and Parmesan cheese topping vegetarian lasagna before baking
  • Cover with foil and bake 25 minutes. Remove foil and bake another 20 minutes until golden.
    Golden baked vegetarian lasagna with melted cheese topping
  • Rest 10 minutes before slicing.
    Vegetarian Lasagna

Notes

Swap in your favorite vegetables or make it vegan with dairy-free cheese.
Keyword meatless dinner, pasta bake, vegetarian lasagna