Rich Vegetarian Lasagna
Layered with robust flavors and wholesome ingredients, this Rich Vegetarian Lasagna is a comforting classic elevated with a vibrant medley of fresh vegetables and creamy cheeses. Perfectly cooked lasagna noodles stack between a hearty vegetable marinara sauce—featuring zucchini, carrots, and mushrooms—and a luscious ricotta mixture enhanced with fresh parsley. Each layer is crowned with gooey mozzarella and savory Parmesan for a golden, bubbly finish. With its satisfying textures and delightful balance of flavors, this vegetarian lasagna is not only an excellent meatless main dish but also a fantastic make-ahead recipe for family dinners or special gatherings. Packed with nutrients and bursting with Italian-inspired aromas, it's a crowd-pleaser that's hearty, wholesome, and utterly irresistible.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 medium Carrot, diced
- 1 medium Zucchini, diced
- 2 cups Mushrooms, chopped
- 4 cups Spinach, fresh
- 24 ounces Tomato sauce
- 14 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Dried basil
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 16 ounces Ricotta cheese
- 1 large Egg
- 3 cups Shredded mozzarella cheese
- 1.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water according to package instructions. Drain and set aside, separating the noodles to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, carrots, zucchini, and mushrooms. Cook for 5-7 minutes until the vegetables are tender.
Add the fresh spinach and cook until wilted, about 2 minutes.
Stir in the tomato sauce, crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, egg, and freshly chopped parsley. Mix well and set aside.
In a 9x13-inch baking dish, spread a thin layer of the vegetable marinara sauce.
Layer 3-4 sheets of lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shredded mozzarella, and 1/3 of the marinara sauce.
Repeat the layering process two more times, finishing with the remaining mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminum foil, ensuring it does not touch the cheese.
Bake the lasagna in the preheated oven for 40 minutes.
Remove the foil and bake an additional 15-20 minutes, until the cheese is melted and bubbly.
Let the lasagna cool for 10-15 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
5967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 12342 mg | 537% | |
| Total Carbohydrate | 678.4 g | 247% | |
| Dietary Fiber | 63.6 g | 227% | |
| Total Sugars | 93.1 g | ||
| Protein | 334.5 g | 669% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 5831 mg | 449% | |
| Iron | 47.1 mg | 262% | |
| Potassium | 11117 mg | 237% | |
*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.
