Vegetarian Lasagna
The ultimate comfort food, Vegetarian Lasagna combines layers of rich tomato sauce, fresh vegetables, and creamy cheeses for an easy weeknight dinner. Each slice is hearty and satisfying, perfect for anyone craving a delicious vegetarian meal. Make it tonight for a dish that will warm hearts and fill bellies!
Equipment
- Wooden Spoon
- Grater
- Mixing Bowl
- Skillet
- Chef's Knife
- Saucepan
- Baking Sheet
- Cutting Board
- Large Pot
- Oven
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups diced zucchini about 1 small zucchini
- 4 ounces chopped mushrooms about 1 cup
- 1 ½ cups diced carrots about 2 large carrots
- 1 cup diced onion about 1 small onion
- 2 cups spinach
- 1 28-ounce can crushed tomatoes
- 2 6.5-ounce cans tomato sauce
- 1 6-ounce can tomato paste
- 2 tablespoons Italian seasoning
- ¼ cup granulated sugar
- 1 tablespoon chopped fresh basil
- salt to taste
- ground black pepper to taste
- 12 noodles lasagna noodles
- 16 ounces ricotta cheese
- ½ cup grated parmesan
- 1 large egg
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. While it's heating up, grab a 9 x 13 x 2 ½-inch baking dish and spray it lightly with nonstick cooking spray. This will prevent the lasagna from sticking, ensuring beautiful serving slices later on.
- Next, heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Let it warm for a minute before adding in the diced zucchini, chopped mushrooms, diced carrots, and diced onion. Cook this mixture for about 4 to 5 minutes, stirring occasionally, until the vegetables are tender and aromatic. The colors should brighten up, and you’ll start to smell that delightful medley of veggies.
- Now, add 2 cups of spinach into the skillet. Stir it in and cook for another minute until the spinach wilts down. The vibrant green will change to a softer shade, blending beautifully with the other vegetables.
- It’s time to add the sauce! Pour in the crushed tomatoes, tomato sauce, and tomato paste. This is where the magic happens. Mix in 2 tablespoons of Italian seasoning, ¼ cup of granulated sugar, and 1 tablespoon of chopped fresh basil. Stir everything together, letting it simmer over low heat for about 10 minutes. The flavors will meld beautifully, and you can taste the sauce to adjust with salt and ground black pepper.
- While the sauce is simmering, bring a large pot of water to a rolling boil over high heat. Add the 12 lasagna noodles and cook for about 8 minutes, or until they are al dente. Make sure to stir occasionally to prevent sticking. Once cooked, drain them and rinse with cold water to stop the cooking process.
- In a medium bowl, combine the ricotta cheese, grated parmesan, and the egg. Mix well until smooth. This creamy mixture will add richness to your layers.
- Now that everything is ready, it’s time to assemble the lasagna! Start with a layer of the vegetable mixture at the bottom of the baking dish—about 1 cup. This ensures the noodles don’t stick to the bottom.
- Next, lay down a single layer of lasagna noodles on top of the vegetable mixture. Spread ½ cup of the cheese mixture over the noodles, followed by a handful of the shredded mozzarella cheese. Repeat these layers until all the ingredients are used up, making sure to finish with the remaining mozzarella on top.
- Cover the baking dish with aluminum foil to keep the moisture in and bake for 20 minutes. After this, carefully remove the foil and bake for an additional 20 to 25 minutes, or until the lasagna is heated throughout and the cheese on top is bubbly and lightly browned. You’ll know it’s ready when you see that golden, cheesy crust.
- Let the lasagna cool for about 10 minutes before slicing. This resting period allows the layers to set, making it easier to serve. Enjoy your homemade Vegetarian Lasagna with your favorite side salad or some crusty bread!
Notes
To store leftovers, cover the lasagna tightly and refrigerate for up to 4 days. Reheat in the oven for the best results. You can freeze unbaked lasagna! Assemble it, cover tightly, and freeze for up to 3 months. Just add extra baking time when cooking from frozen.