Vegetarian Lasagna

A comforting vegetarian lasagna layered with rich tomato sauce, tender vegetables, creamy ricotta, and melted cheese. Perfect for family dinners and special occasions.

This vegetarian lasagna is a hearty, satisfying dish made with layers of pasta, a savory vegetable filling, creamy ricotta, and plenty of melted cheese. It is ideal for a cozy weeknight meal or a crowd-pleasing Sunday dinner. The combination of zucchini, mushrooms, spinach, and tomato sauce creates a rich flavor that feels indulgent without any meat.

Ingredients

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 medium zucchinis, diced
• 250 g mushrooms, sliced
• 3 cups fresh spinach
• 800 g tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• 425 g ricotta cheese
• 1 egg
• 1 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 190 C and lightly grease a 9 x 13 inch baking dish.
2. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
4. Add the garlic, zucchini, and mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender.
5. Stir in the spinach and cook just until wilted.
6. Add the tomato sauce, tomato paste, oregano, basil, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
7. In a bowl, mix the ricotta, egg, half of the Parmesan, and parsley until well combined.
8. Spread a thin layer of sauce in the bottom of the baking dish. Add a layer of noodles, then spread with the ricotta mixture, followed by vegetable sauce and mozzarella.
9. Repeat the layers until all ingredients are used, finishing with sauce, mozzarella, and the remaining Parmesan on top.
10. Cover with foil and bake for 25 minutes. Remove the foil and bake for 20 minutes more, until bubbly and golden on top.
11. Let the lasagna rest for 10 to 15 minutes before slicing and serving.