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Vegetarian lasagna

vegetarian lasagna

Vegetarian lasagna steals the show with layers of veggies, cheese and sauce. Discover a lighter, satisfying twist on this classic.
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Total Time 1 hour 16 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 unit zucchini thinly sliced lengthwise
  • 1 unit eggplant thinly sliced
  • 1 unit red bell pepper chopped
  • 1 unit yellow bell pepper chopped
  • 2 cup spinach fresh, chopped
  • 1 unit carrot grated
  • 2 cup tomato sauce
  • 9 sheet whole wheat lasagna noodles pre-cooked or oven-ready
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • 2 clove garlic minced
  • 1 unit onion chopped
  • 2 tablespoon olive oil
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon salt

Method
 

Preparing the vegetables
  1. Preheat your oven to 180°C (356°F).
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant.
  3. Add zucchini, eggplant, bell peppers, and carrot. Sauté for 5-7 minutes until slightly tender. Stir in spinach and cook until wilted.
  4. Season with salt, pepper, oregano, and basil. Remove from heat and set aside.
Assembling the lasagna
  1. Spread a thin layer of tomato sauce on the bottom of a baking dish.
  2. Add a layer of lasagna noodles over the sauce.
  3. Top with half the sautéed vegetables, spoon dollops of ricotta cheese, and sprinkle with mozzarella and parmesan cheese.
  4. Add another layer of noodles, another layer of sauce, the rest of the vegetables, and repeat the cheese layers.
  5. Finish with a final layer of noodles, sauce, and the remaining cheese on top.
Baking
  1. Cover the baking dish with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbling.
  3. Let it rest for 10 minutes before slicing and serving.

Notes

Vegetarian lasagna is a timeless favorite, capturing both the comfort of traditional lasagna and the vibrant freshness of seasonal veggies. This recipe shines for weeknight dinners or festive gatherings, offering a rich texture without any meat—and plenty of opportunity for creativity in the kitchen.

Practical Tips and Ingredient Swaps

  • Slice your eggplant and zucchini thinly to ensure they cook evenly and layer smoothly. If you're worried about excess moisture, lightly salt and blot the slices before using.
  • No ricotta on hand? Cottage cheese blended until smooth, or mascarpone, are tasty alternatives. Make it dairy-free by opting for plant-based ricotta and mozzarella.
  • Tomato sauce matters. A robust homemade tomato sauce adds depth, but if you’re short on time, use a quality jarred version and boost it with fresh herbs or a splash of red wine.

Preparation Techniques for the Best Results

  • If using traditional lasagna noodles, cook them until just al dente; oven-ready noodles save time but may require extra sauce to soften perfectly while baking.
  • Let the assembled lasagna sit for at least 10 minutes before slicing—this helps set the layers and keeps your portions neat.
  • A sprinkle of nutmeg into the ricotta or spinach layer can subtly enhance the flavor profile.

Serving and Variations

  • Pair your vegetarian lasagna with a crisp green salad and a slice of rustic bread for a balanced, satisfying meal.
  • Swap the featured veggies for mushrooms, kale, or butternut squash when in season—or to use up what’s in your fridge.
  • Try a "white" version by substituting the tomato sauce for béchamel or a creamy pesto sauce, perfect for variety lovers.
  • If prepping ahead, the lasagna can be assembled and chilled up to a day before baking, making it a brilliant make-ahead main dish for busy schedules.
Enjoy experimenting—with every batch, you’ll find new ways to make this vegetarian lasagna your own!