vegetarian lasagna

Vegetarian lasagna recipe with zucchini, spinach, and ricotta. Ready in under 1 hour with no-boil noodles for busy weeknights.

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Total Time 1 1

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 370

Ingredients Method Notes

Ingredients

Lasagna

2 tablespoons olive oil
1 medium onion diced
2 cloves garlic minced
2 medium zucchini sliced into thin rounds
2 cups baby spinach packed
680 grams tomato sauce about 2 ¾ cups
250 grams no-boil lasagna noodles
400 grams ricotta cheese
1 cup mozzarella cheese shredded
0.25 cup parmesan cheese grated
0.5 teaspoon salt
0.25 teaspoon black pepper
1 teaspoon dried oregano

Method

Preheat your oven to 200°C (about 400°F). Get your main baking dish out—something around 22x32 cm works well.
Heat olive oil in a large pan over medium. Sauté the diced onion for 4 minutes, just until it softens. Stir in the garlic and let it cook for about 30 seconds. If it smells great, you're doing it right.
Add the zucchini and a pinch of salt. Sauté until it starts to soften but keep a little bite (roughly 5 minutes). Toss in the spinach last—let it wilt for about a minute. Turn off the heat.
In a small bowl, mix the ricotta with half the parmesan and a bit of black pepper. I add 1/4 teaspoon of salt here as well. It gives it a little backbone.
Spread 1/3 of your tomato sauce on the bottom of the baking dish. Lay enough noodles to cover the sauce (snap them to fit, if needed). Spoon half of the veggie filling over the noodles and dollop half the ricotta mixture on top. Sprinkle with 1/3 of your mozzarella and a pinch of dried oregano.
Repeat the layers: sauce, noodles, remaining veggies, remaining ricotta, half the mozzarella, a bit more oregano. Finish with a final layer of noodles, top with the last of the tomato sauce, the rest of the mozzarella, the rest of the parmesan, and whatever oregano you have left.
Cover with foil (I rub a drop of olive oil on the shiny side so the cheese doesn't stick) and bake for 30 minutes. Remove the foil and bake another 15–20 minutes, until bubbly and golden on top.
Let it sit for 10 minutes before slicing. This keeps the layers from sliding everywhere when you serve.

Notes

If I’m craving comfort on a weeknight but want more veggies than pasta, this is the lasagna I pull out. The no-boil noodles and ricotta layer cut the fuss—no slippery pasta sheets sliding around the countertop.

Real-life tips

No-boil noodles are your friend, but they need enough sauce to get tender. If you notice a patch of noodles peeking out before baking, tuck it in or spoon over more sauce. That’s my rule for avoiding dry bites.

Let your zucchini brown a bit in the pan—don’t crowd it or it’ll steam and go mushy. And if you’ve got five extra minutes, squeeze out any liquid from the sautéed spinach with a clean towel before layering; it keeps the lasagna from getting watery the next day.

Substitutions & variations

Sometimes I swap in thin strips of roasted eggplant for half the zucchini if I need to use up what’s in the fridge. Shredded carrot also disappears into the sauce for a little sweetness and fiber boost. I’ve tried swapping in cottage cheese for ricotta—it works, but the texture is looser and more tangy, which isn’t everyone’s favorite.

Storage & prep ahead

I love how well this keeps in the fridge: up to 3 days, covered. The flavor actually gets better on day two. I usually cut single portions and microwave them—just add a splash of water or sauce to keep things moist. You can also assemble the whole tray the night before, then bake it straight from the fridge (add about 10 minutes to the bake time).