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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
Servings: 8
Course: dinner, Main Course
Cuisine: Italian-American
Calories: 380
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F.
  2. 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
  3. In a bowl, mix ricotta, egg, half the mozzarella, Parmesan, and seasoning.
    Ricotta cheese mixture with mozzarella, Parmesan, and egg for vegetarian lasagna
  4. Spread a thin layer of marinara in a 9x13 baking dish.
    Marinara sauce spread on bottom of baking dish for vegetarian lasagna
  5. Layer noodles, ricotta mixture, veggies, marinara, repeat.
    Layering ricotta and veggies over lasagna noodles in baking dish
  6. Top with remaining sauce and mozzarella.
    Mozzarella and Parmesan cheese topping vegetarian lasagna before baking
  7. Cover with foil and bake 25 minutes. Remove foil and bake another 20 minutes until golden.
    Golden baked vegetarian lasagna with melted cheese topping
  8. Rest 10 minutes before slicing.
    Vegetarian Lasagna

Notes

Swap in your favorite vegetables or make it vegan with dairy-free cheese.