Description
This vegetarian lasagna is a hearty and flavorful twist on the classic Italian favorite. Layers of lasagna noodles, ricotta cheese, assorted vegetables, and gooey mozzarella come together for a satisfying dish that’s perfect for any occasion.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 cups chopped zucchini
- 1 cup chopped mushrooms
- 1 cup chopped spinach
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) container ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups shredded mozzarella cheese
- chopped basil for garnish (optional)
Noodles:
Vegetable Mixture:
Cheese Mixture:
Garnish:
Instructions
- Preheat the oven: Preheat the oven to 375°F. Cook lasagna noodles al dente, then drain and set aside.
- Sauté vegetables: In a skillet, sauté onion and garlic, then add zucchini, mushrooms, spinach, and half of the marinara sauce. Remove from heat.
- Prepare cheese mixture: Mix ricotta, egg, Parmesan, Italian seasoning, salt, and pepper until smooth.
- Assemble: Layer marinara, noodles, ricotta mixture, vegetable mixture, and mozzarella. Repeat layers. Top with marinara and mozzarella.
- Bake: Cover with foil and bake, then remove foil and bake until bubbly and golden. Let rest before slicing. Garnish with basil.
Notes
- Make it ahead and refrigerate overnight before baking.
- You can swap in other veggies like bell peppers or eggplant.
- Use no-boil noodles if preferred—just adjust the sauce to be slightly thinner.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 7g
- Sodium: 640mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
