Vegetarian Bolognese Lasagna
Indulge in the ultimate comfort food with this hearty and flavorful Vegetarian Bolognese Lasagna, a delicious twist on the classic Italian favorite. Packed with vibrant vegetables like mushrooms, zucchini, and bell peppers, this dish features a rich tomato-based bolognese sauce layered with creamy ricotta and gooey mozzarella cheese. Oven-ready lasagna noodles make this recipe both convenient and satisfying, while the addition of fresh baby spinach adds a nutritious boost. Perfectly baked to golden perfection, this vegetarian lasagna is ideal for family dinners, meal prepping, or special occasions. With its robust flavors and wholesome ingredients, it’s a crowd-pleasing dish that proves plant-based meals can be just as comforting and indulgent.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 8 ounces button mushrooms, finely chopped
- 1 medium zucchini, finely diced
- 1 medium red bell pepper, finely diced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach leaves
- 15 ounces ricotta cheese
- 1 large egg
- 9 sheets lasagna noodles, oven-ready
- 2 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook, stirring frequently, for about 5 minutes until the vegetables begin to soften.
Add the garlic, mushrooms, zucchini, and red bell pepper to the skillet. Cook for another 5-7 minutes until the mushrooms are browned and all vegetables are well softened.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 20 minutes, stirring occasionally, until it thickens slightly.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
In a small bowl, combine ricotta cheese with the egg. Mix well until smooth.
Spread a thin layer of the Bolognese sauce in the bottom of a 9x13 inch baking dish.
Place 3 lasagna noodles over the sauce. Spread one third of the ricotta mixture over the noodles, followed by a quarter of the Bolognese sauce and a quarter of the mozzarella cheese. Repeat these layers two more times.
For the final layer, place the remaining noodles, cover with the rest of the Bolognese sauce, remaining mozzarella cheese, and sprinkle with Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna sit for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 422 mg | 32% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 728 mg | 15% | |
*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.
