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The Best Vegetarian Lasagna

A hearty, vegetable-packed lasagna with a rich tomato sauce and creamy cheese layers.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Servings: 12 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups zucchini, diced about 1 small zucchini
  • 4 ounces mushrooms, chopped about 1 cup
  • 1 1/2 cups carrots, diced about 2 large carrots
  • 1 cup onion, diced about 1 small onion
  • 2 cups spinach
  • 28 ounce crushed tomatoes 1 can
  • 2 6.5-ounce cans tomato sauce
  • 1 6-ounce can tomato paste
  • 2 tablespoons Italian seasoning
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh basil, chopped
  • salt to taste
  • ground black pepper to taste
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1/2 cup grated Parmesan
  • 1 large egg
  • 2 cups shredded mozzarella cheese

Instructions

  • Preheat the oven to 375°F and spray a 9 x 13 x 2 1/2-inch baking dish with nonstick spray; set aside.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the diced zucchini, chopped mushrooms, diced carrots, and diced onion to the skillet and cook 4–5 minutes until the vegetables are tender.
  • Add the spinach and cook 1 minute more, until it wilts.
  • Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and chopped basil. Reduce heat to low and simmer about 10 minutes, then season with salt and ground black pepper to taste.
  • Meanwhile, bring a large pot of water to a rolling boil and cook the lasagna noodles 8 minutes or until al dente; drain and rinse with cold water to stop cooking.
  • In a medium bowl, combine the ricotta, grated Parmesan, and the egg until smooth.
  • Assemble the lasagna: spread 1 cup of the vegetable tomato mixture over the bottom of the prepared dish. Place a single layer of noodles on top, spread 1/2 cup of the ricotta mixture over the noodles, and sprinkle with a handful of shredded mozzarella. Repeat layers until ingredients are used, finishing with the remaining mozzarella on top.
  • Cover the dish with aluminum foil and bake 20 minutes. Remove the foil and bake an additional 20–25 minutes until heated through and the top is bubbly and browned.
  • Let the lasagna cool 10 minutes before slicing and serving.

Equipment

  • 9 x 13 x 2 1/2-inch baking dish
  • Large Skillet
  • Large Pot
  • Colander
  • Mixing Bowl
  • Aluminum Foil

Notes

  • Use nonstick spray to prevent sticking.
  • Cook noodles al dente to avoid a mushy lasagna.
  • Simmer the sauce to meld flavors.
  • Let rest before slicing for cleaner pieces.