Quick Easy Vegetarian Lasagna
Discover the perfect comfort food with this Quick Easy Vegetarian Lasagna, a fuss-free recipe ideal for busy weeknights or satisfying family dinners. Made with no-boil lasagna noodles, this dish layers tender zucchini, vibrant baby spinach, and a rich marinara sauce with a creamy ricotta and mozzarella blend, all seasoned with Italian spices for the ultimate flavor boost. Ready in under an hour, this wholesome vegetarian lasagna is both simple to prepare and irresistibly cheesy. Serve it alongside a crisp green salad or garlic bread for a complete meal that will please vegetarians and meat-eaters alike. Perfect for meal prep and leftovers, it's a hearty and delicious way to celebrate the wonders of plant-based comfort food!
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Recipe Information
Ingredients
- 9 sheets Lasagna noodles (no-boil)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 4 cups Baby spinach
- 4 cups Marinara sauce
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced zucchini to the skillet and cook for 3-4 minutes until slightly softened. Stir in the baby spinach and cook until wilted, about 2 minutes. Season the vegetables with salt and black pepper.
In a medium bowl, mix the ricotta cheese, 1 cup of the shredded mozzarella, Parmesan cheese, and Italian seasoning. Set aside.
In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly on the bottom.
Layer 3 sheets of no-boil lasagna noodles over the sauce. Top with 1/3 of the cooked vegetables and spread 1/3 of the ricotta mixture over the vegetables. Pour 1 cup of marinara sauce over the top.
Repeat the layering process two more times: noodles, vegetables, ricotta mixture, and marinara sauce.
Finish with a layer of noodles, the remaining marinara sauce, and the remaining 1 cup of shredded mozzarella cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove the lasagna from the oven and let it cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 4792 mg | 208% | |
| Total Carbohydrate | 449.3 g | 163% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 39.6 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2722 mg | 209% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1816 mg | 39% | |
*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.
