Easy Vegetarian Lasagne Some Assembly Required

Nutriscore Rating: 73/100

Introducing your next crowd-pleasing comfort food: *Easy Vegetarian Lasagne – Some Assembly Required*. Perfect for weeknight dinners or weekend gatherings, this recipe combines layers of tender lasagne sheets with a vibrant medley of sautéed zucchini, bell peppers, mushrooms, and spinach, all simmered in a rich tomato passata sauce seasoned with aromatic Italian herbs. A creamy ricotta-Parmesan mixture adds luxurious texture, while gooey mozzarella tops it off for the ultimate cheesy finish. Ready in just over an hour, this vegetarian lasagne is both satisfying and simple to assemble, with clear, approachable steps for even novice cooks. Serve it warm, garnished with fresh basil for a touch of elegance, and enjoy a wholesome dish that’s as flavorful as it is hearty. Perfect for feeding a hungry crowd or saving leftovers for the next day!

Recipe Information

• Prep Time: 20 min
• Cook Time: 55 min
• Total Time: 1 hr 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 12 sheets Lasagne sheets
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 medium Zucchini, diced
• 2 medium Bell peppers, diced (any color)
• 200 grams Mushrooms, chopped
• 100 grams Spinach, fresh
• 700 milliliters Tomato passata
• 2 teaspoons Dried Italian herbs
• 400 grams Ricotta cheese
• 200 grams Grated mozzarella cheese
• 50 grams Grated Parmesan cheese
• 1 large Egg
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 handful Fresh basil leaves (optional, for garnish)

📝 Instructions

13 steps

1. Preheat your oven to 375°F (190°C).

2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 minutes until softened.

3. Stir in the minced garlic and cook for another 1 minute.

4. Add the diced zucchini, bell peppers, and chopped mushrooms. Sauté for 7-8 minutes until the vegetables start to soften.

5. Mix in the fresh spinach and cook for 2 minutes until wilted. Pour in the tomato passata, add the dried Italian herbs, salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld.

6. In a small bowl, combine the ricotta cheese, grated Parmesan cheese, and egg. Mix until smooth and set aside.

7. In a 9x13-inch baking dish, spread a thin layer of the vegetable sauce on the bottom.

8. Place 3-4 lasagne sheets over the sauce to form the first layer (overlap them slightly if needed).

9. Spread a layer of the ricotta mixture over the lasagne sheets, followed by a layer of vegetable sauce. Sprinkle with mozzarella cheese.

10. Repeat the layers (lasagne sheets, ricotta mixture, vegetable sauce, mozzarella cheese) until all the ingredients are used up, finishing with a layer of vegetable sauce and a generous topping of mozzarella cheese.

11. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

12. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

13. Let the lasagne cool for 10 minutes before slicing. Garnish with fresh basil leaves if desired. Serve warm and enjoy!

Nutrition Facts

1 serving (518.4g)

Calories		748
% Daily Value*
Total Fat		26.4 g	34%
	Saturated Fat	13.5 g	67%
	Polyunsaturated Fat	0.0 g
Cholesterol		91 mg	30%
Sodium		846 mg	37%
Total Carbohydrate		93.8 g	34%
	Dietary Fiber	7.3 g	26%
	Total Sugars	11.9 g
Protein		37.3 g	75%
Vitamin D		0.3 mcg	1%
Calcium		556 mg	43%
Iron		3.6 mg	20%
Potassium		1109 mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1426 cal (31.2%%)

Protein: 891 cal (19.5%%)

Carbs: 2248 cal (49.2%%)