Vegetarian Lasagna Loaf
Transform your weeknight dinner routine with this irresistible Vegetarian Lasagna Loaf, a creative spin on the classic Italian dish. This recipe layers tender lasagna noodles, creamy ricotta, and vibrant sautéed vegetables—think zucchini, carrots, and spinach—into a compact loaf that's as stunning to serve as it is satisfying to eat. Topped with gooey mozzarella and bubbling marinara, every slice delivers a perfect balance of savory, cheesy, and hearty flavors. Perfect for vegetarians or anyone seeking a wholesome twist on comfort food, this dish comes together with simple ingredients and straightforward steps, making it ideal for family dinners or meal prep. Pair it with a crisp green salad and garlic bread for a truly comforting feast. Keywords: Vegetarian lasagna, lasagna loaf, vegetarian Italian recipes, ricotta lasagna, baked dinner recipes.
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Recipe Information
Ingredients
- 9 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Yellow onion, diced
- 1 medium Zucchini, diced
- 2 medium Carrots, grated
- 4 cups Baby spinach, chopped
- 1.5 cups Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 large Egg
- 3 cups Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente. Drain and lay flat on parchment paper to prevent sticking.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and diced onion and sauté for 2–3 minutes until fragrant and softened.
Stir in the diced zucchini, grated carrots, and a pinch of salt. Cook for 5–7 minutes until vegetables are slightly softened. Add the baby spinach and cook for another 2 minutes until wilted.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, egg, salt, black pepper, and dried Italian seasoning. Mix well until smooth.
Grease a 9x5-inch loaf pan with olive oil or cooking spray.
Spread 1/2 cup of marinara sauce in the bottom of the loaf pan. Layer 3 lasagna noodles across the sauce. You may need to trim them to fit.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the sautéed vegetable mixture, and 1/2 cup of marinara sauce. Repeat this layering process two more times (noodles, ricotta, vegetables, sauce).
Top the final layer with the remaining marinara sauce and the reserved 1 cup of mozzarella cheese.
Cover the loaf pan loosely 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 on top is golden and bubbly.
Let the lasagna loaf cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 5850 mg | 254% | |
| Total Carbohydrate | 465.6 g | 169% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 42.7 g | ||
| Protein | 204.8 g | 410% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 3370 mg | 259% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 3882 mg | 83% | |
*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.
