This delicious, meatless classic Vegetable Lasagna is packed with layers of flavor, featuring creamy ricotta cheese, sautéed vegetables like mushrooms, zucchini, bell peppers, and spinach, gooey mozzarella, and savory marinara sauce—baked to golden perfection. It’s a crowd-pleaser that’s perfect for vegetarians and sure to impress at any gathering. Serve this at your next event, and prepare for a flood of compliments!
WHAT VEGETABLES ARE GOOD IN LASAGNA?
- onions
- mushrooms
- zucchini
- bell peppers
- spinach
- eggplant
- carrots
- tomatoes
- garlic
- sweet potato
- butternut squash
INGREDIENTS
Ricotta Mixture
15 oz ricotta cheese
1 large egg
½ cup grated Parmesan
1 cup shredded mozzarella
1 teaspoon Italian seasoning
Lasagna
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion, chopped
8 oz mushrooms, thickly sliced
1 zucchini, sliced into half moons
1 sweet red bell pepper, finely diced
3 cloves garlic, minced
4 cups spinach
15 no-boil lasagna noodles
24 oz marinara sauce
2 cups shredded mozzarella cheese
½ cup shredded Parmesan
Fresh basil (for garnish)
Red pepper flakes (optional)
INSTRUCTIONS
- Preheat the oven to 400°F (200°C) and spray a deep 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, mix together ricotta cheese, egg, Parmesan, mozzarella, and Italian seasoning. Set aside.
- In a large skillet, heat olive oil and melt butter over medium heat. Add onions and mushrooms, cooking for about 5 minutes. Add zucchini and red bell pepper, cooking for another 3-4 minutes, or until softened. Reduce heat to low, add garlic and spinach, and cook until the spinach wilts.
- To assemble the lasagna, spread ¼ cup marinara sauce on the bottom of the prepared baking dish. Layer lasagna noodles over the sauce, slightly overlapping them and breaking one to fit the end of the dish. Spread half of the ricotta mixture over the noodles. Add another layer of noodles, then spoon the cooked vegetables on top, followed by 1 ½ cups marinara sauce. Add a final layer of noodles, then top with the remaining marinara sauce, mozzarella, and Parmesan.
- Cover the dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake for 25 minutes, then remove the foil and bake for another 25 minutes or until the lasagna is lightly browned and the noodles are tender.
- Let the lasagna rest, loosely covered, for 15-20 minutes before cutting. Garnish with fresh basil ribbons and a sprinkle of red pepper flakes, if desired.
NOTES
- You can assemble the lasagna up to 2 days in advance. Wrap tightly in plastic wrap and refrigerate. Before baking, remove from the fridge 45 minutes to bring it to room temperature, then follow the baking instructions.
- When covering with foil, ensure it doesn’t touch the cheese to avoid sticking. A deep casserole dish or an aluminum foil tent works well.
- A 9×13-inch, 3-inch deep casserole dish is ideal for a three-layer lasagna.
- For the best melt, use freshly grated mozzarella and Parmesan, as pre-grated cheeses contain anti-caking agents that prevent smooth melting.
- Let the lasagna rest for 15-20 minutes before slicing to ensure the layers stay intact.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave on reduced power.
