Vegetarian Lasagna Recipe

Vegetarian Lasagna is a delicious and hearty dish that brings together layers of pasta, fresh vegetables, and rich cheeses. It’s perfect for family dinners, gathering with friends, or meal prep for the week ahead. Loaded with flavor, this recipe makes veggies the star of the show while satisfying even the most ardent meat lovers.

Why Make This Recipe

Making vegetarian lasagna is a great way to enjoy a nutritious meal without compromising on taste. It’s packed with fresh spinach, mushrooms, and creamy cheeses that come together to create a savory experience. This dish is not only comforting and filling but also offers a healthier alternative to traditional lasagna, making it suitable for vegetarians and those looking to reduce meat in their diet.

How to Make Vegetarian Lasagna

Here’s how to create your own Vegetarian Lasagna from scratch, step by step!

Ingredients

• 12 lasagna noodles (regular, not no-boil, gluten-free if required)
• 9 oz. fresh spinach (well-drained frozen works too)
• 2 tbsp olive oil
• 8 oz. cremini mushrooms (chopped small, or your favorite veggie)
• 1 cup onion (chopped small)
• 3 cloves garlic (minced)
• 1½ tsp salt (divided)
• 1½ tsp ground black pepper (divided)
• 3 cups ricotta cheese
• 1½ cups Parmesan cheese (shredded, divided)
• 2 tsp Italian seasoning
• 1 large egg
• 3 cups mozzarella cheese (shredded, divided)
• 24 oz. marinara sauce
• Fresh parsley (for garnish)

Directions

1. Preheat the oven to 350°F.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8-10 minutes or until al dente. Drain the noodles and set them aside.
3. Blanch the spinach in a shallow pan of water for 2 minutes. Drain, then press out any excess liquid. Allow to cool, then chop and set aside.
4. Heat the olive oil in a skillet set over medium-high heat. Add the mushrooms, onions, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 5 minutes, until onions are tender. Drain excess liquid, transfer to a bowl, and allow to cool.
5. In a large bowl, combine the ricotta cheese, ½ cup Parmesan cheese, cooled spinach, Italian seasoning, egg, and remaining salt and pepper. Mix well.
6. Spread ½ cup marinara sauce on the bottom of a 9×13-inch casserole dish. Layer 4 lasagna noodles on top so they are slightly overlapping.
7. Top with ⅓ of the cheese/spinach mixture, ⅓ of the mushroom mixture, ⅓ of the remaining sauce, 1 cup of mozzarella cheese, and ⅓ cup of Parmesan.
8. Repeat the layers two more times.
9. Cover with foil and bake for 45 minutes. Remove the foil and continue baking for 15 more minutes.
10. Let the baked lasagna cool for 10 minutes, garnish with parsley, slice, and serve.

How to Serve Vegetarian Lasagna

Vegetarian Lasagna is best served warm right out of the oven. You can pair it with a simple green salad or garlic bread for a complete meal. Don’t forget to sprinkle fresh parsley on top for a pop of color and flavor!

How to Store Vegetarian Lasagna

To store leftover Vegetarian Lasagna, let it cool completely. Then, cover it tightly with plastic wrap or foil and keep it in the fridge. It will stay fresh for about 3-5 days. You can also freeze individual portions. Just make sure to defrost it in the refrigerator overnight before reheating.

Tips to Make Vegetarian Lasagna

1. Use Fresh Ingredients: Fresh spinach and mushrooms really enhance the flavor of the lasagna.
2. Add More Veggies: Feel free to throw in some zucchini, bell peppers, or eggplant for added nutrients and texture.
3. Cheese Varieties: Experiment with different types of cheeses, like feta or goat cheese, for a unique twist.

Variation

You can easily customize this recipe by using different vegetables based on what’s in season or what you have on hand. You could also swap out the marinara sauce for a white sauce for a creamier version of lasagna.

FAQs

Can I make Vegetarian Lasagna ahead of time?

Yes, you can assemble the lasagna beforehand and keep it covered in the refrigerator until you are ready to bake it. It may need a few extra minutes in the oven if baked straight from the fridge.

Can I use no-boil lasagna noodles?

Yes, you can! If using no-boil noodles, simply follow the package instructions and adjust the sauce amount to ensure proper cooking.

How do I make it gluten-free?

To make it gluten-free, use gluten-free lasagna noodles and check that your marinara sauce and cheese are also gluten-free.

Vegetarian Lasagna

Vegetarian Lasagna is a delicious and hearty dish that combines layers of pasta, fresh vegetables, and rich cheeses, making it perfect for family dinners or meal prep.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 8 servings

Calories 400 kcal

Ingredients

  

Noodles and Sauce

• 12 pieces lasagna noodles Regular, not no-boil; gluten-free if required
• 24 oz marinara sauce

Vegetables and Seasoning

• 9 oz fresh spinach Well-drained frozen works too
• 8 oz cremini mushrooms Chopped small, or your favorite veggie
• 1 cup onion Chopped small
• 3 cloves garlic Minced
• 1.5 tsp salt Divided
• 1.5 tsp ground black pepper Divided
• 2 tsp Italian seasoning

Cheeses

• 3 cups ricotta cheese
• 1.5 cups Parmesan cheese Shredded, divided
• 1 large egg
• 3 cups mozzarella cheese Shredded, divided

Other

• 2 tbsp olive oil

Instructions

 

Preparation

• Preheat the oven to 350°F.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8-10 minutes or until al dente. Drain the noodles and set them aside.
• Blanch the spinach in a shallow pan of water for 2 minutes. Drain, then press out any excess liquid. Allow to cool, then chop and set aside.
• Heat the olive oil in a skillet set over medium-high heat. Add the mushrooms, onions, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 5 minutes, until onions are tender. Drain excess liquid, transfer to a bowl, and allow to cool.
• In a large bowl, combine the ricotta cheese, ½ cup Parmesan cheese, cooled spinach, Italian seasoning, egg, and remaining salt and pepper. Mix well.

Assembly and Baking

• Spread ½ cup marinara sauce on the bottom of a 9×13-inch casserole dish. Layer 4 lasagna noodles on top so they are slightly overlapping.
• Top with ⅓ of the cheese/spinach mixture, ⅓ of the mushroom mixture, ⅓ of the remaining sauce, 1 cup of mozzarella cheese, and ⅓ cup of Parmesan.
• Repeat the layers two more times.
• Cover with foil and bake for 45 minutes. Remove the foil and continue baking for 15 more minutes.
• Let the baked lasagna cool for 10 minutes, garnish with parsley, slice, and serve.

Notes

Best served warm. Pair with a simple green salad or garlic bread. You can also throw in more veggies like zucchini or bell peppers for added nutrients.

Keyword Comfort Food, Healthy Dish, meal prep, Pasta, Vegetarian Lasagna