Description
This Best Vegetarian Lasagna is a hearty and flavorful Italian classic made with layers of sautéed vegetables, rich tomato sauce, creamy ricotta, and melted mozzarella cheese baked to perfection. Ideal for a comforting family meal, the recipe includes a blend of zucchini, mushrooms, and spinach, layered between tender lasagna noodles and a savory herb-infused tomato sauce.
Ingredients
Scale
Tomato Sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1/2 cup tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped (optional)
Vegetables and Noodles
- 9-12 lasagna noodles (regular or no-boil)
- 1 large zucchini, thinly sliced
- 1 cup spinach (fresh or frozen)
- 1 cup mushrooms, sliced
Cheese Mixture
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg (optional)
Garnish
- Fresh basil, for garnish (optional)
Instructions
- Prepare the sauce: Heat olive oil in a large saucepan over medium heat. Add chopped onion and garlic, sautéing for 4-5 minutes until softened and fragrant.
- Add tomato ingredients and herbs: Stir in crushed tomatoes, tomato sauce, and tomato paste. Mix in dried basil, oregano, red pepper flakes if using, and salt and pepper to taste.
- Simmer the sauce: Bring to a simmer and cook uncovered for 20-25 minutes, stirring occasionally to blend flavors. Adjust seasoning and stir in fresh basil if desired.
- Sauté vegetables: While the sauce simmers, heat a skillet over medium heat and sauté zucchini and mushrooms for 5-7 minutes until soft and lightly browned. Set aside.
- Prepare spinach: For fresh spinach, sauté for 2-3 minutes until wilted; if using frozen, thaw and drain well.
- Boil noodles: Cook lasagna noodles according to package directions if using regular noodles. Drain and set aside.
- Preheat oven: Set oven to 375°F (190°C) to get ready for baking.
- Mix cheeses: In a medium bowl, combine ricotta, half of the mozzarella, Parmesan, and optional egg for creaminess. Season lightly with salt and pepper.
- Assemble the lasagna: Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Layer noodles, then cheese mixture, sautéed vegetables, and sauce sequentially.
- Repeat layers: Continue layering noodles, cheese mixture, vegetables, and sauce. Finish with a top layer of noodles, sauce, and the remaining shredded mozzarella cheese.
- Bake covered: Cover with foil and bake for 25 minutes in preheated oven.
- Finish baking uncovered: Remove foil and bake an additional 10-15 minutes until cheese is melted, bubbly, and golden brown on top.
- Rest and serve: Let the lasagna rest 5-10 minutes before slicing. Garnish with fresh basil if desired and serve warm with garlic bread or a side salad.
Notes
- Use no-boil noodles to skip the boiling step and save time.
- Egg in the ricotta mixture adds creaminess but can be omitted for an egg-free version.
- If you prefer a spicier dish, increase red pepper flakes.
- Fresh basil enhances flavor but is optional if unavailable.
- Leftovers refrigerate well for up to 3 days or freeze for up to 2 months.
