The Vegetarian Lasagna That Fooled My Father
Discover the ultimate comfort food with a surprising twist in "The Vegetarian Lasagna That Fooled My Father." This hearty, flavor-packed dish layers tender lasagna noodles with a rich medley of sautéed vegetables, a velvety ricotta-Parmesan blend, and gooey mozzarella cheese. The robust tomato-based sauce, seasoned with dried oregano and basil, delivers all the classic lasagna flavors, while finely diced zucchini, carrots, mushrooms, and spinach add wholesome, nutrient-rich goodness. Perfect for family dinners or meal prepping, this vegetarian lasagna is so satisfying and indulgent, even the most devoted meat-lovers won’t notice it’s plant-based. Ready in just 80 minutes, it’s a must-try recipe that promises to earn a permanent spot at your table!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 3 minced Garlic cloves
- 2 medium, finely diced Carrots
- 1 large, finely diced Zucchini
- 8 ounces, finely chopped Mushrooms
- 4 cups Baby spinach
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 0.5 cup, grated Parmesan cheese
- 3 cups, shredded Mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the carrots, zucchini, and mushrooms to the skillet. Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes.
Stir in the baby spinach and cook just until wilted, about 2 minutes.
Add the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper to the vegetable mixture. Stir well and let simmer for 10 minutes. Remove from heat.
In a mixing bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix until smooth.
Spread a thin layer of the vegetable tomato sauce on the bottom of a 9x13-inch baking dish.
Place 4 lasagna noodles over the sauce, slightly overlapping them.
Spread 1/3 of the ricotta mixture evenly over the noodles, followed by 1/3 of the shredded mozzarella cheese, and 1/3 of the tomato vegetable sauce.
Repeat the layers two more times, ending with a layer of vegetable tomato sauce and mozzarella cheese on top.
Cover the dish with aluminum foil, making sure it doesn’t touch the cheese. Bake for 30 minutes.
Remove the foil and bake for an additional 20 minutes, until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.2 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 455 mg | 35% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 843 mg | 18% | |
*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.
