Vegetarian Lasagne

This delicious Vegetarian Lasagne layers fresh vegetables and creamy cheeses in a comforting dish that appeals to both vegetarians and meat-lovers, perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian, vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

For the vegetable mixture

1 tablespoon Olive oil Feel free to use vegetable oil if preferred.
1 medium Onion, chopped Shallots work well too.
2 cloves Garlic, minced Garlic powder can be used in a pinch.
1 cup Bell peppers, diced Zucchini or carrots are lovely alternatives.
1 cup Zucchini, sliced Yellow squash is a delightful substitute.
1 cup Mushrooms, sliced Eggplant can be swapped for a different twist.
2 cups Spinach, fresh Kale or Swiss chard can be used too.

For the lasagne layers

12 sheets Lasagne sheets No-cook versions are an excellent option.
15 ounces Ricotta cheese Cottage cheese can stand in for a lower-fat option.
1 cup Mozzarella cheese, shredded Provolone or Monterey Jack works well.
1/2 cup Parmesan cheese, grated Pecorino Romano can be used instead.
2 cups Tomato sauce Both homemade or store-bought varieties shine.
1 teaspoon Italian seasoning Use basil, oregano, and thyme individually if you don't have it.
to taste Salt Essential for seasoning.
to taste Pepper Adjust according to taste.

Method

Preparation

Preheat your oven to 375°F (190°C).
In a large pan, heat olive oil over medium heat, sautéing onion and garlic until they soften and become fragrant.
Toss in the diced bell peppers, sliced zucchini, and mushrooms; cook until tender and well-combined.
Stir in fresh spinach and allow it to wilt into the mixture.

Assembly

In another bowl, mix ricotta cheese with Italian seasoning, salt, and pepper until well-blended.
Start by spreading a layer of tomato sauce in the bottom of a baking dish to prevent sticking.
Layer the lasagne sheets, followed by the ricotta mixture, vegetable mixture, and a sprinkle of mozzarella cheese.
Repeat layers until you’ve used all ingredients, finishing with another layer of sauce topped with Parmesan cheese.

Baking

Cover the dish with foil and bake for 25 minutes; then, remove the foil and allow it to bake an additional 15 minutes until bubbling.
Let the dish cool for a few moments before slicing and serving.

Notes

For extra flavor, add a pinch of red pepper flakes to the vegetable mixture. Prepare your lasagne in advance and store it in the fridge for a few hours or overnight before baking. If you crave extra cheesy goodness, sprinkle more mozzarella on top before the last 15 minutes of baking.