Description
This Best Vegetarian Lasagna is a hearty and flavorful dish packed with layers of vegetables, cheeses, and marinara sauce. Perfect for a cozy family dinner or entertaining guests.
Ingredients
Scale
Noodles:
- 9 lasagna noodles (regular or no-boil)
Vegetable Filling:
- 2 tablespoons olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 zucchini (diced)
- 1 red bell pepper (diced)
- 1 cup mushrooms (chopped)
- 1 carrot (shredded)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes (optional)
Cheese Mixture:
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
Garnish:
- Chopped fresh basil or parsley
Instructions
- Preheat the oven: to 375°F (190°C). If using regular lasagna noodles, cook according to package instructions. Drain and set aside.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, zucchini, bell pepper, mushrooms, and carrot until tender. Season with salt, pepper, basil, oregano, and red pepper flakes. Add half of the marinara sauce and simmer for 5 minutes.
- Prepare cheese mixture: In a medium bowl, combine ricotta, egg, and Parmesan cheese.
- Assemble: Spread a layer of marinara sauce in a 9×13-inch baking dish. Layer noodles, ricotta mixture, vegetable mixture, and mozzarella. Repeat layers and top with remaining marinara and mozzarella.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake an additional 15 minutes until golden. Let rest before serving. Garnish with basil or parsley.
Notes
- You can customize with spinach, kale, or other veggies.
- To make it gluten-free, use gluten-free noodles.
- This lasagna is great for meal prep and freezes well.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg
