Description
This Veggie Lasagna is a delicious, meatless twist on a classic Italian dish. Packed with fresh vegetables, creamy ricotta, marinara, and melted cheese, it’s a hearty and comforting meal perfect for family dinners or special occasions.
Ingredients
For the Vegetable Filling:
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2 tablespoons olive oil
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1 onion, chopped
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3 cloves garlic, minced
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1 zucchini, diced
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1 red bell pepper, diced
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1 cup mushrooms, sliced
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2 cups spinach (fresh or frozen)
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1 teaspoon Italian seasoning
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Salt and black pepper, to taste
For the Cheese Mixture:
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15 oz ricotta cheese
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1 large egg
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½ cup grated Parmesan cheese
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2 tablespoons fresh basil or parsley, chopped
Other Ingredients:
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9–12 lasagna noodles (boiled or oven-ready)
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4 cups marinara sauce (homemade or store-bought)
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3 cups shredded mozzarella cheese
Instructions
1. Cook the Vegetables:
Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until fragrant. Add zucchini, bell pepper, and mushrooms. Cook until softened. Stir in spinach and season with Italian herbs, salt, and pepper.
2. Make the Cheese Mixture:
In a bowl, combine ricotta, egg, Parmesan, and fresh herbs. Mix until smooth.
3. Assemble the Lasagna:
Spread 1 cup marinara sauce on the bottom of a greased 9×13-inch baking dish. Layer noodles, ricotta mixture, sautéed vegetables, marinara, and mozzarella cheese. Repeat layers, finishing with sauce and a generous topping of mozzarella.
4. Bake:
Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
5. Rest and Serve:
Let lasagna rest for 10–15 minutes before slicing to set the layers. Serve warm.
Notes
Make Ahead: Assemble lasagna a day ahead and refrigerate. Bake when ready to serve.
Variations: Swap veggies with eggplant, broccoli, or squash. Add red pepper flakes for a little heat.
Serving Suggestions: Pair with garlic bread, Caesar salad, or a light green salad.
Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days. Freeze unbaked lasagna for up to 2 months; bake directly from frozen, adding 15–20 minutes to cook time.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main, Dinner, Comfort Food
- Cuisine: Italian, Vegetarian
Nutrition
- Calories: 390kcal
- Sugar: 9g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg