Soy-Free Classic Veggie Lasagna
Indulge in the hearty, comforting flavors of this Soy-Free Classic Veggie Lasagna, a dish that masterfully blends wholesome vegetables, creamy ricotta, and rich marinara sauce for a crowd-pleasing, family-friendly meal. Perfectly cooked lasagna noodles are layered with sautéed zucchini, red bell peppers, onions, and spinach, then topped with a trio of gooey cheeses—mozzarella, Parmesan, and ricotta—seasoned with Italian herbs for that authentic Italian flavor. This lasagna is soy-free, making it an ideal choice for those with dietary restrictions, yet sacrifices none of the classic cheesy decadence. Whether you're serving it for a weeknight dinner or a special occasion, this veggie-packed, protein-rich casserole will leave everyone satisfied. Ready in under two hours and serving up to eight, this dish is as easy to meal prep as it is to enjoy. Garnish with fresh basil and pair with a crisp green salad for a complete and balanced meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 tablespoons Olive oil
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 medium Yellow onion
- 3 cloves Garlic
- 6 ounces Spinach
- 15 ounces Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 cups Marinara sauce
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 0.25 cup Fresh basil, chopped
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain, rinse with cold water, and set aside.
While the noodles are cooking, prepare the vegetables. Dice the zucchini and red bell pepper, and finely chop the onion and garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 3 minutes until they become translucent.
Add the diced zucchini and red bell pepper to the skillet. Cook for another 5-7 minutes until the vegetables are tender.
Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
In a large bowl, mix together the ricotta cheese, egg, salt, pepper, and Italian seasoning until well combined.
To assemble the lasagna, spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Place 4 lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture over the noodles.
Top with half of the sautéed vegetable mixture and 1 cup of marinara sauce.
Sprinkle 1 cup of mozzarella cheese over the sauce.
Repeat with another layer: 4 noodles, remaining ricotta, remaining vegetables, and another cup of marinara sauce.
Add a final layer of 4 noodles, the remaining marinara sauce, and top with the remaining mozzarella cheese and grated Parmesan.
Cover the dish with foil, ensuring it doesn't touch the cheese, and bake for 40 minutes.
Remove the foil and bake for an additional 20 minutes until the cheese is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil, and serve.
Nutrition Facts
Calories |
5445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.6 g | 283% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 11491 mg | 500% | |
| Total Carbohydrate | 630.4 g | 229% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 88.3 g | ||
| Protein | 263.8 g | 528% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5682 mg | 437% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 4427 mg | 94% | |
*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.
