Vegetarian Lasagna recipe
A hearty, flavorful vegetarian lasagna packed with fresh seasonal vegetables, creamy cheeses, and a robust marinara sauce for a comforting Italian meal.
Equipment
- 1 Baking Dish 9x13 inch baking dish
- 1 Large Pot For boiling lasagna noodles
- 1 Skillet For sautéing vegetables
- 1 Mixing bowl For blending the ricotta mixture
- 1 Knife and Cutting Board For chopping all fresh ingredients
- 1 Aluminum Foil To cover the baking dish during initial baking
Ingredients
- Lasagna Noodles
- Amount: 12 pieces
- Notes: Use regular or gluten-free noodles
- Extra Virgin Olive Oil
- Amount: 2 tbsp
- Garlic Cloves
- Amount: 3
- Notes: Minced
- Large Onion
- Amount: 1
- Notes: Finely chopped
- Sliced Mushrooms
- Amount: 2 cups
- Fresh Spinach
- Amount: 4 cups
- Notes: Loosely packed
- Medium Zucchini
- Amount: 2
- Notes: Thinly sliced
- Marinara Sauce
- Amount: 4 cups
- Ricotta Cheese
- Amount: 2 cups
- Shredded Mozzarella Cheese
- Amount: 2 cups
- Grated Parmesan Cheese
- Amount: ½ cup
- Dried Basil
- Amount: 1 tsp
- Dried Oregano
- Amount: 1 tsp
- Salt and Pepper
- Notes: To taste
Instructions
- Preheat & Boil: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, then drain and set aside.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic and chopped onion until soft and translucent.
- Add the sliced mushrooms and zucchini, cooking for about 5 minutes. Stir in the fresh spinach along with the dried basil and oregano, and season with salt and pepper. Cook until the spinach wilts.
- Prepare Cheese Mixture: In a mixing bowl, combine the ricotta cheese with a pinch of salt and pepper. Mix until smooth. Assemble the Lasagna:
- Assemble the Lasagna: Spread a thin layer of marinara sauce evenly over the bottom of your 9x13 inch baking dish.
- Place a layer of lasagna noodles over the sauce.
- Dollop and spread a portion of the ricotta mixture over the noodles, then add a layer of the sautéed vegetables.
- Drizzle more marinara sauce on top and sprinkle with a mix of mozzarella and Parmesan cheeses.
- Repeat the layering process until all ingredients are used, finishing with a final layer of noodles topped by the remaining sauce and cheeses.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly golden.
- Rest & Serve:
- Allow the lasagna to rest for 10 minutes before slicing to ensure clean layers. Serve warm.
Notes
- For the best flavor, use fresh, seasonal vegetables and quality cheeses.
- Feel free to experiment with extra herbs or a pinch of red pepper flakes for a spicy kick.
- This recipe can be prepared ahead of time and reheated for a quick, nutritious meal on busy days.