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Vegetarian Lasagne

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Vegetarian Lasagne is a hearty, layered pasta dish filled with tender lasagne sheets, rich tomato-vegetable sauce, creamy ricotta or béchamel, and melted cheese. Perfect for family dinners or meal prep, this comforting meat-free classic is both satisfying and flavorful.

Ingredients

  • 9–12 lasagne sheets
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach
  • 2 cups marinara sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt, to taste
  • Black pepper, to taste
  • 1 1/2 cups ricotta cheese or béchamel sauce
  • 1 egg (if using ricotta)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. If using traditional lasagne sheets, cook according to package instructions until just al dente. Drain and set aside. Skip if using oven-ready sheets.
  3. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
  4. Add zucchini, bell pepper, and mushrooms. Sauté for 5–7 minutes until tender. Stir in spinach and cook until wilted.
  5. Add marinara sauce, tomato paste, oregano, basil, salt, and black pepper. Simmer for 5–10 minutes.
  6. In a bowl, mix ricotta with egg (if using) and season lightly with salt and pepper.
  7. Spread a thin layer of vegetable sauce in the baking dish. Layer lasagne sheets, ricotta mixture, vegetable sauce, and mozzarella. Repeat layers, finishing with sauce and remaining mozzarella and Parmesan.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbly.
  9. Let rest for 10–15 minutes before slicing and serving.

Notes

  • Sauté vegetables thoroughly to prevent excess moisture.
  • Use béchamel instead of ricotta for a more traditional texture.
  • Add roasted eggplant or butternut squash for extra depth of flavor.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze baked or unbaked lasagne for up to 2 months; thaw overnight before reheating.

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-lasagne/