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Vegetarian Lasagna

This easy and delicious vegetable lasagna is meatless and is made with layers of pasta, ricotta cheese, and roasted vegetables. It's a great way to get your daily dose of vegetables!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6 servings
Calories: 719 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the sauce
  • 1 teaspoon olive oil
  • ½ lb white button mushrooms sliced
  • 1 eggplant cut into small cubes
  • 1 zucchini cut into small cubes
  • 1 carrot cut into small cubes
  • 1 onion large, chopped
  • 3 cloves garlic minced
  • 6 oz spinach
  • 28 oz tomatoes chopped plum tomatoes or substitute other diced variety
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt adjust to taste
  • ⅓ teaspoon black pepper adjust to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon sugar
For the lasagna
  • 1 lb no boil lasagna noodles can also use fresh lasagna noodles
  • 16 oz ricotta cheese
  • 4 cups mozzarella shredded
  • ¼ cup fresh basil chopped

Instructions

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  1. Place a large pot over medium heat and warm a good drizzle of olive oil. Allow the oil to shimmer.
  2. Once the oil is hot, add the mushrooms, eggplant, zucchini, onion, and salt to the pot. Stir the veggies every couple of minutes and cook until they develop a golden color on the edges. This should take about 8 to 12 minutes.
  3. Add the garlic, cook for a minute and then add a few large handfuls of spinach to the pot and continue cooking, stirring frequently, until the spinach wilts. Repeat this process with the remaining spinach and cook until all is wilted, for about 3 minutes.
  4. Pour the chopped plum tomatoes, red pepper flakes, salt, and pepper. Simmer covered for 20 minutes, stirring occasionally. Add a splash of water if the sauce starts to stick to the bottom of the pan. You should have a thick sauce full of flavor. Remove from the heat and reserve.
  5. Preheat your oven to 350℉.
  6. To assemble the lasagna, add a portion of the tomato mixture to the bottom of the baking dish, making sure you have enough for 4 even layers.
  7. Place about 3 or 4 lasagna noodles lengthwise, overlapping a bit. You can cut the noodles to size if needed.
  8. Next, spread ⅓ of the ricotta evenly over the sauce layer, followed by approximately ⅓ of the mozzarella
  9. Repeat layering process until you reach the top layer.
  10. Once you've reached the last layer, spread remaining sauce evenly over it. Finally, spread the remaining mozzarella over the top layer of sauce.
  11. Bake in the oven for 20 to 30 minutes. You can also broil for about 3-5 minutes of low broil to brown the cheese on top. Top with basil, and allow to set up on the counter for about 10 minutes before cutting into slices. Cut into 9 or 12 even slices. Serve and enjoy!

Notes

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  • Use fresh, high-quality ingredients, including freshly grated cheese.
  • Prepare the vegetables well by chopping them evenly and removing moisture. You can roast the vegetables until golden brown, but don't overcook them.
  • Opt for a lighter tomato sauce or broth, and don't oversauce the lasagna.
  • Balance the layers and season well with fresh herbs.
  • Cover the lasagna while baking, then remove the foil to allow the cheese to brown.
  • Let the lasagna rest before serving.

Nutrition Information

Calories 719kcal (36%) Carbohydrates 79g (26%) Protein 39g (78%) Fat 29g (45%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 131mg (44%) Sodium 772mg (32%) Potassium 1254mg (36%) Fiber 9g (36%) Sugar 14g (28%) Vitamin A 6500IU (130%) Vitamin C 37mg (41%) Calcium 615mg (62%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 719

% Daily Value*

Calories 719kcal 36%
Carbohydrates 79g 26%
Protein 39g 78%
Fat 29g 45%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Cholesterol 131mg 44%
Sodium 772mg 32%
Potassium 1254mg 27%
Fiber 9g 36%
Sugar 14g 28%
Vitamin A 6500IU 130%
Vitamin C 37mg 41%
Calcium 615mg 62%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.