Vegetarian Lasagna: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Veggie Lasagna.
This Vegetarian Lasagna is packed with vegetables including sauteed baby spinach and Crimini (Baby Bella) mushrooms, grated zucchini, and topped with Italian parsley. It also has ricotta and mozzarella cheese with oregano which adds to its delicious flavor. Feed a crowd and feed your family with this hearty dish!
Estimated reading time: 4 minutes
Vegetarian Lasagna
Hello Everyone, I am so happy to share this Vegetarian Lasagna recipe with you 🙂
This Vegetarian Lasagna is satisfying, savory, delicious and there’s plenty for everyone!
This is the perfect one-dish dinner or you can also serve it with a side salad and fresh garlic bread.
It would be great to bring to a potluck or family dinner because it makes a 13 in x 9 in dish which is plenty to go around.
Ingredients for Vegetarian Lasagna
- 2 cups tomato pasta sauce
- 28 ounce (1 lb. 12 oz./794 g.) can of whole, peeled, plum tomatoes, diced, without liquid (or you can leave the liquid but there might be leftover sauce)
- 1 medium zucchini, shredded (2 cups)
- 1 32 ounces (907 g.) container of ricotta cheese
- 11 oz. fresh baby spinach, sauteed with 2 tablespoons olive oil and a pinch of salt
- 8-ounce Crimini (Baby Bella) mushrooms, sliced and sauteed with 1 tablespoon olive oil and a pinch of salt
- 2/3 cup fresh grated Parmesan cheese
- 1 1/2 teaspoons dried oregano (or you can substitute 2 tablespoons chopped fresh oregano)
- 9 lasagna noodles (I make the whole 16-ounce package just in case there are broken noodles and there will be some leftovers)
- 3 cups shredded mozzarella cheese
- Salt and pepper to taste
- Optional: fresh chopped basil or Italian parsley to garnish
Kitchen Tools Needed for Vegetarian Lasagna
-
- 13 in. x 9 in. x 2″ inch baking pan (heat safe to 400 degrees)
- square spatula for serving
- large pot for boiling pasta noodles
- 2 large mixing bowls, 1-2 mixing bowls
- large skillet for sauteing spinach
- medium skillet for sauteing mushrooms
- aluminum foil
- baking or offset spatula
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Recipe Attribution
The inspiration to make this Vegetarian Lasagna comes from my Sister-in-Law, Nicole, she always makes a killer vegetable lasagna often with veggies from her garden.
I also took some inspiration from this Vegetarian Lasagna from Betty Crocker.
I grew up with the classic Betty Crocker cookbook, so many good family favorites in there!
This recipe requires an 8 hour time for it to set before baking.
You can bake it right away but it does taste much better when the ingredients have had time to marinate together.
I hope you enjoy this Vegetarian Lasagna recipe!
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What’s your favorite kind of lasagna?
Please let me know in the comments below!
Vegetarian Lasagna
This Vegetarian Lasagna is packed with vegetables including sauteed baby spinach and Crimini (Baby Bella) mushrooms, grated zucchini, and topped with Italian parsley. It also has ricotta and mozzarella cheese with oregano which adds to its delicious flavor. Feed a crowd and feed your family with this hearty dish!
Ingredients
- 2 cups tomato pasta sauce
- 28 ounce (1 lb. 12 oz./794 g.) can of whole, peeled, plum tomatoes, diced, without liquid (or you can leave the liquid but there might be leftover sauce)
- 1 medium zucchini, shredded (2 cups)
- 1 32 ounces (907 g.) container of ricotta cheese
- 11 oz. fresh baby spinach, sauteed with 2 tablespoons olive oil and a pinch of salt
- 8-ounce Crimini, (Baby Bella) mushrooms, sliced and sauteed with 1 tablespoon olive oil and a pinch of salt
- 2/3 cup fresh grated Parmesan cheese
- 1 1/2 teaspoons dried oregano, (or you can substitute 2 tablespoons chopped fresh oregano)
- 9 lasagna noodles, (I make the whole 16-ounce package just in case there are broken noodles and there will be some leftovers)
- 3 cups shredded mozzarella cheese
- Salt and pepper to taste
- Optional: fresh chopped basil or Italian parsley to garnish
Instructions
- Saute baby spinach with 2 tablespoons of olive oil and a pinch of salt over medium heat in a large pan with a lid. Allow it to cool.
- Saute the sliced Crimini mushrooms with 1 tablespoon of olive oil and a pinch of salt in a medium pan for 4 minutes over medium-high heat (you could also use the same pan as the spinach). Allow to cool.
- Bring a large pot of water and 1 tsp. salt to boil. Cook lasagna noodles for 10 minutes (defer to the directions on your lasagna noodle package). Carefully, remove from water when they are cooked and set aside on a plate to cool. I suggest drizzling a little olive oil over them so they do not stick.
- In a large mixing bowl, combine pasta sauce, chopped plum tomatoes, and 2 cups of grated zucchini.
- In a large mixing bowl, combine thoroughly the ricotta cheese, Parmesan cheese, cooled sauteed spinach, and oregano.
- Assemble: Spread 1/2 cup pasta sauce mixture evenly in an ungreased 13 in. x 9 in. pan. Using an offset or baking spatula will help with spreading layers. Lay 3 lasagna noodles on top. Spread 1 cup pasta sauce mixture on top of noodles. Scoop 1-1/2 cup of the spinach mixture and drop onto the sauce layer with small spoonfuls. Spread the spinach mixture evenly being careful not to mix the layers. Lay 1/3 of the mushrooms evenly. Sprinkle 1 cup of shredded mozzarella cheese over the mushrooms. Repeat 2 more times or until the top of the pan is reached. For me, it's always 3 layers of noodles (9 noodles total). Cover with aluminum foil (leave an air pocket so the foil is not touching the last mozzarella cheese layer) let it sit in the refrigerator for 8 hours.
- Preheat oven to 400 degrees F. Bake covered with aluminum foil for 45 minutes.
- At 45 minutes in, remove the aluminum foil and bake for another 10 minutes (55 minutes total baking time). You can also broil for a few minutes to get a crust at the top (as shown in the photos), make sure that the dish is several inches away from the broiler and broiler safe). When done, the Veggie Lasagna should be bubbling on the sides, allow to cool for 10 minutes before serving. Garnish with fresh chopped basil or Italian parsley. Salt and pepper to taste. Enjoy!
Notes
There may or may not be leftover filling depending on how heavy you spread it, if there is you can use the extra to make lasagna roll-ups with any extra lasagna noodles you might have. This recipe requires an 8 hour time for it to set before baking. You can bake it right away but it does taste much better when the ingredients have had time to marinate together.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 676Total Fat: 37gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 122mgSodium: 836mgCarbohydrates: 38gFiber: 3gSugar: 4gProtein: 49g
Please note that the Calculated Nutrition is an estimate at best.
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Trying to find the directions to your recipes is a joke. I doubt I’ll ever use this website again.
Hi Brian, did you try scrolling down to the bottom of the page? There’s a printable recipe card on every recipe page. Hope that helps you! Best wishes to you and thank you for your honest feedback! -Sara
I made this for dinner tonight and it was VERY good! We liked it better than our usual meat-based version. Only thing I did different was to use a thicker type cottage cheese instead of ricotta, only because I’m not a fan of the stuff. I rather doubt I’ll ever make my old recipe after this. Thanks for sharing!!
Hi Laura, thank you for coming back and sharing your experience with the LLS community and myself. I think it’s great when readers customize recipes to their liking and using cottage cheese is a great substitution! Thank you! Best, ~Sara
Forgot to add I used no cook lasagna noodles!
Hi there! This looks delicious and I’d like to make it this weekend, when I’m heading out on a girl’s trip! I’m just wondering as far as letting it sit for 8 hours, if I make it Thursday evening and cook it Friday…do you think that’s going to be sitting for too long?
Thanks!
Megan
www.todayisthedaylifestyle.com/blog
Hello Megan, I’m glad you asked this question…I clarified the wording, I mean for it to set before baking so that the ingredients marinate together. You can bake it right away too but the letting it set overnight really helps the ingredients marinate together for more flavor. After baking, I wouldn’t leave it out at room temperature for more than 2 hours and then refrigerate any leftovers. I hope that helps, let me know if you have any other questions! Thank you!
Can I let it sit in the fridge for longer than 8 hours? If I make it in the evenings and then wait till the next evening to bake?
Yes, of course!
Am I crazy or is the parmesan cheese listed in the ingredients never actually used in the recipe? What are we supposed to do with the parmesan cheese?
Hi Alyssa, Thank you for catching that, I corrected the recipe! Let me know how it turns out! Best, ~Sara
Thanks! I ended up just putting the parmesan cheese on the top at the end. It turned out very well, but I will try it in the ricotta layer next time.
Hi Alyssa, thank you for coming back and letting me know how it worked out, I’ve made it that way too by just putting it on the top too, that works as well! Best, ~Sara