Vegetarian Homemade Lasagna
Dive into the comforting layers of our Vegetarian Homemade Lasagna, a hearty dish bursting with fresh garden vegetables and cheesy goodness. This recipe combines tender lasagna noodles with a vibrant medley of zucchini, red bell pepper, mushrooms, and spinach simmered in a rich tomato sauce infused with oregano and basil. Creamy ricotta, flavorful Parmesan, and gooey mozzarella create the perfect trio, enhancing every bite with indulgent texture and taste. Perfectly baked until bubbly and golden, this vegetarian lasagna is a celebration of wholesome ingredients and a satisfying meat-free alternative for family dinners or gatherings. Easy to customize and loaded with nutrients, it’s a recipe that will impress vegetarians and meat-lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 noodles lasagna noodles
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 1 medium zucchini
- 1 large red bell pepper
- 8 ounces mushrooms
- 10 ounces spinach
- 28 ounces diced tomatoes
- 6 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 0.5 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Add the chopped zucchini, red bell pepper, and sliced mushrooms to the skillet. Cook for an additional 8 minutes, until the vegetables are tender.
Stir in the spinach, diced tomatoes, tomato paste, oregano, basil, salt, and black pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld. Remove from heat.
In a mixing bowl, combine the ricotta cheese, beaten egg, and grated Parmesan cheese. Mix until well combined.
To assemble the lasagna, spread a thin layer of the vegetable sauce on the bottom of a 9x13 inch baking dish.
Place a layer of cooked lasagna noodles over the sauce, followed by half of the ricotta mixture, then a third of the mozzarella cheese, and a third of the remaining vegetable sauce.
Repeat the layers: noodles, remaining ricotta mixture, a third of the mozzarella cheese, and half of the remaining vegetable sauce.
Top with the final layer of noodles, the rest of the vegetable sauce, and the remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, until the cheese is bubbly and golden.
Remove the lasagna from the oven and let it cool for about 10 minutes. Garnish with fresh basil leaves, slice, and serve.
Nutrition Facts
Calories |
4981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 8653 mg | 376% | |
| Total Carbohydrate | 664.7 g | 242% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 101.1 g | ||
| Protein | 248.1 g | 496% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4610 mg | 355% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 8778 mg | 187% | |
*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.
