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Vegetarian Lasagna 1

Vegetarian Lasagna

This hearty vegetarian lasagna features layers of seasonal vegetables, aromatic herbs, and a perfect balance of creamy and tangy elements. With 30% fewer calories and twice the fiber of traditional meat lasagna, it's a nutritious comfort food that will satisfy even dedicated carnivores.
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Prep Time 45 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 385 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Mixing Bowls
  • Aluminum Foil

Ingredients
  

For the Vegetable Filling

  • 2 tablespoons olive oil
  • 1 large onion finely diced (about 1½ cups)
  • 4 cloves garlic minced
  • 2 medium zucchini diced (about 2 cups)
  • 1 medium eggplant diced (about 2 cups)
  • 1 red bell pepper diced
  • 8 oz mushrooms sliced (cremini or button work well)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional
  • salt and freshly ground black pepper to taste

For the Tomato Sauce

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 cans crushed tomatoes 28 oz each
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar balances acidity
  • 1 teaspoon dried oregano
  • 1/4 cup fresh basil leaves chopped
  • salt and pepper to taste

For the Ricotta Mixture

  • 15 oz ricotta cheese whole milk provides better texture, but part-skim works for lighter option
  • 2 cups fresh spinach chopped and wilted
  • 1 large egg
  • 1/2 cup Parmesan cheese grated
  • 2 tablespoons fresh parsley chopped
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste

For Assembly

  • 12-15 no-boil lasagna noodles
  • 3 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • fresh basil leaves for garnish

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant. Increase heat to medium-high and add zucchini, eggplant, bell pepper, and mushrooms. Cook for 10-12 minutes, stirring occasionally, until vegetables have softened and released most of their moisture. Season with oregano, basil, red pepper flakes, salt, and pepper. Transfer to a bowl and set aside.
  • In the same skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes, tomato paste, balsamic vinegar, sugar, and dried oregano. Simmer for 15-20 minutes until slightly thickened. Remove from heat and stir in fresh basil. Season with salt and pepper to taste.
  • In a medium bowl, combine ricotta cheese, wilted spinach (make sure to squeeze out excess moisture), egg, Parmesan cheese, parsley, nutmeg, salt, and pepper. Mix until well combined and set aside.
  • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
  • Spread about 1 cup of tomato sauce on the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce, slightly overlapping if necessary. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable filling. Sprinkle with about ¾ cup mozzarella. Repeat layers twice more. For the final layer, place lasagna noodles, spread remaining sauce, and top with remaining mozzarella and Parmesan cheese.
  • Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Bake for 25 minutes, then remove the foil and bake for an additional 25 minutes until the cheese is bubbly and golden brown. Let stand for 15 minutes before serving to allow the lasagna to set.

Notes

Don't rush cooking the vegetables - properly cooking off the moisture prevents a watery lasagna.
The balsamic vinegar adds depth of flavor that elevates the sauce beyond basic tomato.
Create a slight depression in the center when layering, as lasagna tends to dome while baking.
For a lower-carb option, replace one or two layers of pasta with thinly sliced zucchini or eggplant.
This lasagna can be assembled up to 24 hours before baking. Keep refrigerated and add 10 minutes to the initial covered baking time.

Nutrition

Calories: 385kcalCarbohydrates: 38gProtein: 21gFat: 18gSaturated Fat: 9gCholesterol: 65mgSodium: 680mgFiber: 6gSugar: 9gVitamin A: 25IUVitamin C: 40mgCalcium: 45mgIron: 15mg
Keyword Vegetarian Lasagna, Meatless Lasagna, Vegetable Lasagna, Healthy Lasagna
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