Cheesy Italian Vegetarian Lasagna Recipe
This hearty vegetarian lasagna layers tender pasta with a rich ricotta-spinach mixture, fresh zucchini, mushrooms, and plenty of melted cheese. It's comfort food at its finest - proving that meat-free meals can be just as satisfying and delicious as traditional versions.
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Servings: 8
Calories: 385kcal
Equipment
Ingredients
- 1 1/2 quarts spaghetti sauce homemade or jarred
- 1/2 cup grated carrot
- 1/2 teaspoon oregano
- 6 cooked lasagna noodles
- 1 16 ounce container ricotta cheese
- 1 16 ounce package frozen chopped spinach, thawed and well drained
- 2 eggs
- 1 1/2 cups thinly sliced zucchini
- 1 cup sliced fresh mushrooms
- 3 cups shredded part-skim mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 350°F.
- Mix carrots, oregano, and spaghetti sauce together in a bowl.
- In a separate bowl, mix ricotta cheese, spinach, and eggs together until well combined.
- Spread 1/2 cup of the spaghetti sauce mixture in the bottom of a 9 x 13 inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Add half of the remaining sauce, half of the ricotta mixture, half of the sliced zucchini, half of the sliced mushrooms, half of the mozzarella, and half of the parmesan cheese.
- Repeat layers with remaining ingredients.
- Bake for about 45 minutes until bubbly and golden on top.
- Let rest for 10 minutes before serving.
Notes
- Make sure to squeeze excess water from thawed spinach to prevent a watery lasagna
- You can substitute fresh spinach for frozen - use about 1 pound, sauté until wilted, then drain well
- For extra flavor, sauté the mushrooms and zucchini before layering to remove excess moisture
- This lasagna can be assembled up to 24 hours ahead and refrigerated before baking
- Leftovers freeze well for up to 3 months - thaw overnight before reheating
- Add roasted bell peppers or eggplant for additional vegetable variety
- Use no-boil lasagna noodles to save time - just add an extra 1/2 cup of sauce
Nutrition
Calories: 385kcal | Carbohydrates: 28g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 890mg | Potassium: 680mg | Fiber: 4g | Sugar: 12g