Vegetarian Lasagna for Veggie Haters
Say goodbye to bland vegetarian recipes with this crowd-pleasing **Vegetarian Lasagna for Veggie Haters**—a hearty, cheesy masterpiece designed to convert even the pickiest palates. Perfectly layered with tender lasagna noodles, a rich tomato sauce brimming with hidden grated vegetables like zucchini, carrots, and mushrooms, and a creamy ricotta and spinach filling, this dish delivers all the comfort food vibes without anyone noticing the veggies. The blend of melty mozzarella and savory Parmesan creates an irresistibly golden, bubbling top layer that seals the deal. With just 30 minutes of prep and a balance of wholesome and indulgent ingredients, this recipe is the ultimate option for feeding a family or impressing dinner guests.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 tablespoons olive oil
- 1 yellow onion (finely diced)
- 3 garlic cloves (minced)
- 1 carrot (grated)
- 1 zucchini (grated)
- 8 ounces mushrooms (finely chopped)
- 28 ounces crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups baby spinach (chopped)
- 1 egg
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions, drain, and set aside on a clean kitchen towel to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
Stir in the grated carrot, zucchini, and chopped mushrooms. Cook for 5-7 minutes until the vegetables soften and release their juices.
Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper to the skillet. Stir to combine and let the sauce simmer on low heat for 10-12 minutes, allowing the flavors to meld.
While the sauce is simmering, prepare the ricotta mixture. In a mixing bowl, combine ricotta cheese, chopped baby spinach, egg, half of the Parmesan cheese, and a pinch of salt and pepper. Mix until well blended.
Spread a thin layer of the vegetable tomato sauce on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture on top of the noodles, followed by 1/3 of the remaining tomato sauce. Sprinkle 1/3 of the shredded mozzarella cheese evenly over the sauce.
Repeat the layering process two more times: noodles, ricotta mixture, tomato sauce, and mozzarella cheese.
For the final layer, top with noodles, the remaining tomato sauce, and a mix of the remaining mozzarella and Parmesan cheeses.
Cover the baking dish with aluminum foil (tent the foil slightly so it doesn’t touch the cheese) and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.1 g | 222% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 644 mg | 214% | |
| Sodium | 6467 mg | 281% | |
| Total Carbohydrate | 616.4 g | 224% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 66.2 g | ||
| Protein | 254.1 g | 508% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 3855 mg | 297% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 5291 mg | 113% | |
*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.
