Basic + Awesome Vegetarian Lasagna Recipe
If you’re looking for the ultimate comfort food that brings together gooey cheese, a vibrant rainbow of vegetables, rich tomato sauce, and hearty noodles, look no further than this Basic + Awesome Vegetarian Lasagna. It’s everything you dream of in a meatless main: robust flavors, satisfying textures, and just the right amount of Italian flair for any occasion, whether you’re gathering with friends, feeding a hungry family, or making dinner for yourself and dreaming of leftovers. Trust me, this is the lasagna that will have everyone asking for seconds!
Ingredients You’ll Need
The magic of Basic + Awesome Vegetarian Lasagna is how simple, fresh ingredients stack up to create something truly special. Each element brings something essential to the table—tender noodles, vibrant veggies, creamy cheeses, and a tangy marinara that ties it all together. Here’s what you’ll need and what makes each ingredient shine:
- Lasagna noodles (9): These form the layers and structure of your lasagna, soaking up just enough sauce to bake up tender and satisfying.
- Olive oil (1 tbsp): Adds richness and helps sauté your veggies for extra flavor and a silky texture.
- Chopped onion (1 small): Brings sweetness and depth to your veggie filling; don’t skip it!
- Minced garlic (3 cloves): The secret weapon for an aromatic, truly Italian foundation.
- Zucchini (1, diced): Its mild flavor and soft bite make it the perfect veggie lasagna addition.
- Bell pepper (1, chopped): Adds color and a subtle sweetness—you can use red, yellow, or orange for maximum vibrance.
- Mushrooms (1 cup, sliced): These meaty veggies soak up flavor and add a savory, umami boost.
- Salt (1 tsp): Enhances every layer, making the flavors pop.
- Black pepper (½ tsp): Balances out the other flavors with a gentle heat.
- Dried oregano (1 tsp): Classic Italian seasoning for unmistakable herbiness.
- Marinara sauce (3 cups): The tomatoey base that keeps things saucy and delicious—homemade or store-bought both work great!
- Ricotta cheese (15 oz container): Makes your lasagna creamy and luscious with every bite.
- Egg (1): Binds the ricotta mixture for extra structure and sliceability.
- Grated Parmesan cheese (¼ cup): Savory, salty, and just a little nutty; essential for that true lasagna flavor.
- Shredded mozzarella cheese (2 cups): Gives you that irresistible stretchy, melty cheese pull.
- Fresh basil, chopped (2 tbsp, optional): A final flourish of color and fragrance—don’t skip if you have it!
How to Make Basic + Awesome Vegetarian Lasagna
Step 1: Prep Your Oven and Cook Noodles
Start by preheating your oven to 375°F. While it heats, bring a large pot of salted water to a boil and cook your lasagna noodles according to the package instructions. Stir them occasionally to keep from sticking, and once done, drain and lay them flat on a towel so they’re ready for layering. This step sets the stage for those perfectly tender, never-clumpy layers.
Step 2: Sauté the Flavorful Veggies
Heat your olive oil in a large skillet over medium heat. Toss in the chopped onion and garlic—breathe in, that’s the scent of Italian goodness. After 2–3 minutes, add zucchini, bell pepper, mushrooms, salt, black pepper, and dried oregano. Let everything cook together, stirring occasionally, until the veggies are tender and fragrant, about 5–7 minutes. The goal? A mixture that’s soft, savory, and ready to be layered into your Basic + Awesome Vegetarian Lasagna.
Step 3: Mix Up the Creamy Ricotta Filling
In a small bowl, combine the ricotta cheese, egg, and grated Parmesan. Stir it all together until smooth. The egg helps bind the ricotta, making every bite creamy but never runny. The Parmesan gives extra depth and that signature Italian tang.
Step 4: Layer Like a Pro
Spoon about ½ cup of marinara sauce onto the bottom of a 9×13-inch baking dish. Lay out 3 noodles over the sauce, then spread one-third of the ricotta mixture, a third of your sautéed veggies, a layer of marinara, and a good sprinkling of mozzarella. Repeat this twice more, ending with your last layer of sauce and a generous topping of mozzarella. Layering really is the key to both taste and texture in every forkful of Basic + Awesome Vegetarian Lasagna.
Step 5: Bake and Rest
Cover the dish with foil and bake for 25 minutes, then remove the foil and continue baking another 15 minutes, until the cheese on top is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing—trust me, this helps you get neat, “wow-worthy” squares that hold their shape beautifully.
How to Serve Basic + Awesome Vegetarian Lasagna
Garnishes
There’s nothing quite like finishing your Basic + Awesome Vegetarian Lasagna with a snowfall of fresh, chopped basil, maybe a sprinkle of extra Parmesan or some cracked pepper. These simple garnishes lift the look and flavor to a whole new level, making each slice look restaurant-worthy.
Side Dishes
Pairing your lasagna with a crisp green salad or some roasted vegetables keeps things light and balanced. A warm loaf of garlic bread or a simple antipasto platter steps up the meal for a special occasion without stealing the show from your star lasagna.
Creative Ways to Present
You can serve individual slices on colorful plates, or take an extra creative approach by cutting the lasagna into squares and stacking them on a platter, topped with microgreens or edible flowers for a burst of color. For a casual lunch, serve with a big shared salad right in the middle of the table and let everyone dig in family-style—it makes Basic + Awesome Vegetarian Lasagna the life of the party!
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, wrap leftovers tightly in plastic wrap or foil—or transfer to an airtight container. Refrigerate slices for up to 4 days. The flavors just keep getting better as they mingle overnight, so don’t be surprised if tomorrow’s lunch is even more delicious.
Freezing
For the ultimate weeknight head start, assemble your Basic + Awesome Vegetarian Lasagna but don’t bake it. Wrap tightly with a double layer of foil, label, and store in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding about 10 minutes to the baking time if it’s still chilled.
Reheating
To reheat, slice only what you’ll eat and pop it in a 350°F oven, covered with foil, for about 20 minutes or until hot. For quick lunches, microwaving individual slices works great too—just cover to keep the moisture in so your lasagna stays luscious, not dry.
FAQs
Can I use different vegetables in this lasagna?
Absolutely! Basic + Awesome Vegetarian Lasagna is wonderfully flexible. Try layering in spinach, eggplant, kale, or even roasted butternut squash. Use what’s fresh, in season, or simply already in your fridge.
Is it okay to use no-boil noodles instead?
Yes, you can! If using no-boil noodles, add an extra 1/2 cup of marinara to ensure there’s plenty of moisture for the noodles to soak up while baking. Follow the same layering technique for delicious results.
Can I make this lasagna gluten free?
Definitely. Simply swap in your favorite gluten-free lasagna noodles, and prepare according to the package directions. The rest of the recipe remains just as flavorful and satisfying.
Why does my lasagna sometimes fall apart when I slice it?
Letting your Basic + Awesome Vegetarian Lasagna rest for at least 10 minutes after baking gives the layers time to set, so your slices come out neat and perfect. If you dig in too soon, things can get a little messy, but still delicious!
Can I make this ahead for a party?
Yes! You can completely assemble the lasagna up to two days ahead, cover tightly, and refrigerate until you’re ready to bake. This makes party prep a breeze and means you can enjoy your company instead of being stuck in the kitchen.
Final Thoughts
I can’t recommend this Basic + Awesome Vegetarian Lasagna enough—it’s a classic that feels special, tastes incredible, and is truly fun to make. Give it a try soon, and don’t be surprised when it becomes a new favorite for meatless Mondays, cozy weekends, or anytime you’re craving a delicious, crowd-pleasing dinner. Enjoy every melty, veggie-packed bite!
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Basic + Awesome Vegetarian Lasagna Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Basic + Awesome Vegetarian Lasagna is a hearty and flavorful meatless dish that’s perfect for a cozy family dinner. Layers of lasagna noodles, ricotta cheese, a medley of vegetables, and gooey mozzarella come together with savory marinara sauce to create a satisfying meal that everyone will love.
Ingredients
Main Ingredients:
- 9 lasagna noodles
- 1 tbsp olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 zucchini (diced)
- 1 bell pepper (chopped)
- 1 cup mushrooms (sliced)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
Cheese Mixture:
- 1 (15 oz) container ricotta cheese
- 1 egg
- ¼ cup grated Parmesan cheese
Garnish:
- 2 tbsp chopped fresh basil (optional for garnish)
Instructions
- Preheat oven: Preheat oven to 375°F.
- Cook noodles: Cook lasagna noodles according to package instructions, then drain and set aside.
- Sauté veggies: In a large skillet, sauté onion and garlic in olive oil. Add zucchini, bell pepper, mushrooms, salt, pepper, and oregano. Cook until vegetables are soft.
- Prepare cheese mixture: In a bowl, combine ricotta cheese, egg, and Parmesan.
- Assemble lasagna: In a 9×13-inch baking dish, layer noodles, ricotta mixture, veggie mixture, sauce, and mozzarella. Repeat layers, ending with sauce and mozzarella on top.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake an additional 15 minutes until bubbly and golden.
- Rest and serve: Let lasagna rest for 10 minutes before serving. Garnish with fresh basil, if desired.
Notes
- Swap in spinach, kale, or eggplant depending on what’s in season.
- Can be made ahead and refrigerated or frozen before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
