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
Scale
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
