Meatless Lasagna
Indulge in the hearty, flavor-packed goodness of this Meatless Lasagna, a vegetarian masterpiece that’s equal parts comforting and wholesome. This recipe layers tender lasagna noodles with a medley of sautéed zucchini, mushrooms, and baby spinach, all enveloped in rich marinara sauce and creamy ricotta cheese seasoned with basil and oregano. Finished with a decadent trio of mozzarella and Parmesan cheese, this oven-baked dish is golden, bubbly perfection. Perfect for weeknight dinners or gatherings, this meatless marvel is a crowd-pleaser that serves up to eight. Packed with fresh vegetables and ooey-gooey cheese, it’s the ultimate vegetarian comfort food.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, finely diced
- 4 cloves Garlic cloves, minced
- 2 medium Zucchini, diced
- 2 cups Mushrooms, chopped
- 4 cups Baby spinach
- 4 cups Marinara sauce
- 2 cups Ricotta cheese
- 1 large Egg
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Mix in the diced zucchini and chopped mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and any water released has evaporated.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.
In a medium bowl, combine the ricotta cheese, egg, dried basil, dried oregano, salt, and black pepper. Mix well until smooth and creamy.
Spread 1/2 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Place three lasagna noodles in a single layer over the marinara sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the vegetable mixture, and 1 cup of marinara sauce. Sprinkle 1/3 of the shredded mozzarella cheese on top.
Repeat the layers (noodles, ricotta mixture, vegetables, marinara sauce, mozzarella) two more times, ending with a final layer of noodles topped with marinara sauce, mozzarella, and Parmesan cheese.
Cover the baking dish with aluminum foil, being careful not to let it touch the cheese.
Bake the lasagna in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.0 g | 242% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 7068 mg | 307% | |
| Total Carbohydrate | 614.5 g | 223% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 66.7 g | ||
| Protein | 252.4 g | 505% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 4976 mg | 383% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 4082 mg | 87% | |
*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.
