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Vegetarian Lasagna

A hearty, vegetable-packed lasagna with ricotta and melted mozzarella for a comforting meatless dinner.
Prep Time20 minutes
Cook Time1 hour 35 minutes
Total Time1 hour 55 minutes
Servings: 8 people

Ingredients

  • 12 lasagna noodles
  • 3 tbsp olive oil divided (1 tbsp for boiling water, remainder for sautéing)
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots chopped
  • 1 medium red bell pepper chopped
  • 2 medium zucchini chopped
  • 2 tbsp basil leaves chopped
  • salt to taste
  • 1 tsp ground black pepper
  • 1/2 tsp crushed red chili
  • 1 tsp dried Italian seasoning
  • 28 oz crushed tomatoes 1 can
  • 15 oz ricotta cheese
  • 2 eggs
  • 1 cup Parmesan cheese shredded
  • 3.5 cup mozzarella cheese shredded

Instructions

  • Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with a little olive oil or cooking spray.
  • Bring a large pot of salted water to a boil; add 1 tablespoon olive oil and the lasagna noodles and cook according to package directions until al dente. Drain and set aside separated so they do not stick.
  • Heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes, then add the minced garlic and cook 30 seconds more.
  • Add the chopped carrots, red bell pepper, and zucchini to the skillet and cook 4–5 minutes until slightly softened.
  • Stir in the crushed red chili, black pepper, dried Italian seasoning, chopped basil, and salt to taste.
  • Pour in the crushed tomatoes and simmer on medium-low until the sauce thickens and the vegetables are well combined, about 5–7 minutes. Remove from heat.
  • In a medium bowl, mix the ricotta cheese with the eggs and a pinch of salt and pepper until smooth.
  • Spoon about 1/4 cup of the vegetable tomato sauce into the bottom of the prepared baking dish and spread evenly.
  • Arrange a layer of cooked lasagna noodles over the sauce. Spread one-third of the vegetable sauce over the noodles, then half of the ricotta mixture, and sprinkle with some Parmesan and mozzarella.
  • Repeat the layering: noodles, another third of the vegetable sauce, the remaining ricotta mixture, and more Parmesan and mozzarella; then add a final noodle layer, remaining vegetable sauce, and top with the remaining cheeses.
  • Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 20 minutes.
  • Remove the foil and bake uncovered for an additional 15 minutes, then broil for 2 minutes until the top is golden and bubbly—watch closely while broiling.
  • Let the lasagna rest 5–10 minutes before slicing and serving warm.

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Spatula or spoon
  • Aluminum Foil

Notes

  • Use fresh basil for brighter flavor if available.
  • Cook noodles al dente to prevent a mushy lasagna.
  • Let the lasagna rest so it sets for cleaner slices.