Description
Vegetarian lasagna is a variation of the traditional lasagna, which typically uses ground meat. In this recipe, vegetables are the star of the show. You’ll enjoy layers of sautéed vegetables like zucchini, carrots, bell peppers, and spinach, topped with a creamy ricotta and mozzarella cheese mixture, all nestled between layers of pasta. The result is a dish that is just as comforting and satisfying as its meat-based counterpart.
Ingredients
Scale
For the Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 2 cups fresh spinach (optional)
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For the Cheese Mixture:
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (divided)
- 2 tablespoons fresh parsley or basil, chopped (optional)
Instructions
- Prepare the Sauce:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened (about 3-4 minutes).
- Add carrots, zucchini, and bell pepper, cooking until tender (about 5 minutes).
- Stir in spinach (if using) and cook until wilted.
- Add crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally. Adjust seasoning to taste.
- Make the Cheese Mixture:
- In a bowl, combine ricotta cheese, egg, Parmesan, 1 cup of mozzarella, and parsley or basil. Mix well.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of the vegetable sauce over the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles over the sauce.
- Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the vegetable sauce.
- Repeat layers (noodles, ricotta, sauce) until all ingredients are used, ending with a layer of sauce on top.
- Sprinkle the remaining 1 cup of mozzarella and extra Parmesan over the top.
- Bake:
- Cover the dish with foil (to prevent cheese from burning) and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbling and golden.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
For extra flavor, layer in roasted vegetables like zucchini, bell peppers, or eggplant. Top with fresh basil, a sprinkle of red chili flakes, or a drizzle of pesto before serving. Let it rest for 10–15 minutes after baking for cleaner slices and enhanced taste.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Italian
- Cuisine: Baked