Go Back
Homemade The Best Vegetarian Lasagna Recipe Ever photo
Print Recipe Save it for later

The Best Vegetarian Lasagna Recipe Ever

A hearty, layered vegetarian lasagna with a rich tomato sauce, three cheeses, and tender pasta.
Prep Time45 minutes
Cook Time50 minutes
Total Time1 hour 35 minutes
Servings: 9 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced small (about 3 cups)
  • 1 green bell pepper green bell pepper diced small (about 1 1/2 cups)
  • 4 teaspoons Italian herb seasoning
  • 6 medium cloves garlic minced (about 2 tablespoons)
  • 128 ounce can whole fire-roasted tomatoes diced or use diced fire-roasted tomatoes
  • 1 6-ounce can tomato paste
  • 1 tablespoon honey
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup minced fresh parsley
  • 1 batch Italian tomato sauce about 4 cups (32 ounces) of sauce
  • 1 pound lasagna noodles uncooked
  • 1 15-ounce tub whole milk ricotta cheese about 1 3/4 cups
  • 1 pound whole milk mozzarella cheese grated (about 4 cups)
  • 1/2 cup freshly grated Parmesan cheese (about 2 ounces)

Instructions

  • Heat 2 tablespoons olive oil in a large skillet over medium heat.
  • Add the diced onion, diced green bell pepper, and 4 teaspoons Italian seasoning; cook, stirring occasionally, until the onion is soft and translucent and the pepper is tender, about 8 minutes.
  • Add the minced garlic and cook, stirring frequently, for 1 minute more.
  • Stir in the fire-roasted tomatoes, tomato paste, 1 tablespoon honey, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Break up whole tomatoes with a spoon or pulse briefly in a blender before adding if desired.
  • Bring the sauce to a boil, then reduce heat to low, partially cover, and simmer for 30 minutes, stirring occasionally.
  • Stir in 1/2 cup minced fresh parsley, then remove the sauce from the heat.
  • Preheat the oven to 375°F (190°C). Lightly spread a little sauce on the bottom of a 9x13-inch baking pan.
  • Place a single layer of uncooked lasagna noodles in the pan, breaking them to fit as needed.
  • Dot half of the ricotta (from the 15-ounce tub) in small mounds over the noodles using spoons, then spoon on one-third of the remaining sauce and sprinkle with half of the grated mozzarella.
  • Add another layer of noodles, spread the remaining ricotta, top with the next third of sauce, and sprinkle with the remaining mozzarella.
  • Top with a final layer of noodles, spread the remaining sauce evenly over the top, and sprinkle with 1/2 cup freshly grated Parmesan.
  • Bake in the preheated oven until bubbly and the pasta is tender, about 45 minutes; if the top browns too quickly, cover with foil for the last 10 minutes.
  • Remove from the oven and let rest for 5–10 minutes before cutting into squares and serving.

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula
  • 9x13 inch baking pan
  • Cheese grater
  • Measuring Spoons and Cups
  • Knife and cutting board

Notes

  • Whole wheat noodles work but should be cooked very al dente first.
  • Uncooked lasagna noodles can be used as directed; they finish cooking in the oven.