Easy Vegetarian Lasagna

Name: Easy Vegetarian Lasagna with Spinach and Zucchini
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 6 Cups spinach, packed (chopped); 2 Cups ricotta cheese; 1 Large egg; 2 Tbsp olive oil; 4 Cups zucchini (diced); 3 Cups bell peppers (red, yellow, orange) (diced); 5 Cups mushrooms (diced); 2 Cups onions (diced); 3 Cloves garlic (minced); 1 Tbsp basil (dried); 1 Tbsp oregano (dried); 1/2 tsp chilli flakes; 23 oz tomato sauce (1 large can (680 ml)); 5 oz tomato paste (1 can (156 ml)); salt and pepper (to taste); 9 fresh lasagna sheets; 2 Cups Shredded mozzarella cheese

This easy vegetarian lasagna combines chopped spinach, diced zucchini, mushrooms, and bell peppers layered with ricotta cheese for a hearty, meatless dinner. It's a straightforward assembly that yields a satisfying, vegetable-packed meal.

🌍American 🌍Italian 🥗Vegetarian 🏷️Pasta

Total

1h

Servings

8

Difficulty

Hard

Est. Cost

$31–$51

Recipe Source

View original recipe

From Tastesofhomemade

Ingredients

6 Cups spinach, packed (chopped)
2 Cups ricotta cheese
1 Large egg
2 Tbsp olive oil
4 Cups zucchini (diced)
3 Cups bell peppers (red, yellow, orange) (diced)
5 Cups mushrooms (diced)
2 Cups onions (diced)
3 Cloves garlic (minced)
1 Tbsp basil (dried)
1 Tbsp oregano (dried)
1/2 tsp chilli flakes
23 oz tomato sauce (1 large can (680 ml))
5 oz tomato paste (1 can (156 ml))
salt and pepper (to taste)
9 fresh lasagna sheets
2 Cups Shredded mozzarella cheese

17 Ingredients

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Instructions

1
In a medium size bowl, mix the ricotta cheese with the chopped spinach and egg. Mix well and set aside.
2
Heat a large pan on medium heat and add the olive oil, then add the zucchini, peppers, mushrooms, and onion. Cook until vegetables have softened, then drain any liquid that has formed.
3
Add the garlic and cook for about a minute, then add the oregano, basil, chilli flakes, tomato sauce and tomato paste. Cook just until the sauce is heated through.
4
Set oven to 350 degrees and begin assembling the lasagna
5
Spread a thin layer of sauce over the bottom of the pan, then add a layer of noodles.
6
Spread 2/3 of the remaining sauce over the noodles, then add a second layer of noodles.
7
Next spread the ricotta mixture evenly over the lasagna then add the third layer of noodles.
8
Spread the remaining sauce over the noodles, then add the shredded cheese.
9
Cover with aluminium foil and bake for approximately 30 minutes.
10
After 30 minutes you should see the sauce bubbling when you remove the foil. If not, return to the oven until it does. Then remove the foil, turn the oven to broil, and broil for about 5 minutes or until cheese is bubbly.

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Tips & Notes

Pro tips

Chop spinach finely and squeeze out excess moisture before mixing into the ricotta layer to prevent a wet, watery lasagna.
Dice mushrooms and zucchini into small, uniform pieces so they cook evenly and distribute throughout each layer.
Let the baked lasagna rest for 10 minutes after removing from the oven before cutting; this allows the layers to set and makes serving cleaner.
Season the ricotta mixture generously with salt and pepper—vegetables release liquid during baking, which can mute flavors.

Substitutions

Spinach → kale or Swiss chard (chop finely and massage to soften)
Ricotta → cottage cheese (blend smooth) or firm tofu (crumble and press dry)
Bell peppers → sun-dried tomatoes or roasted red peppers (reduces watery content)
Mushrooms → diced eggplant or summer squash (salt and pat dry first)

Storage & make-ahead

Store covered in the refrigerator up to 4 days. Reheat individual portions in a 350°F oven for 15–20 minutes, or freeze unbaked up to 3 months; add 15 minutes to bake time when cooking from frozen.

Common Questions

Can I make this vegetarian lasagna ahead of time?

Yes, assemble the lasagna completely, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if baking from cold.

What's the best way to prevent a watery lasagna?

Dice and salt your zucchini and mushrooms 15–20 minutes ahead; they'll release moisture. Pat them dry before layering to reduce excess liquid in the finished dish.

Can I use frozen spinach instead of fresh?

Yes, use 2 cups frozen spinach, thawed and squeezed dry to remove excess water. This prevents the lasagna from becoming soggy.

How do I know when the lasagna is done?

The lasagna is ready when the edges bubble vigorously, the top is lightly golden, and a fork inserted into the center meets no resistance from uncooked pasta.

Is this recipe vegan-friendly?

No, this recipe contains ricotta cheese and egg. For a vegan version, substitute ricotta with firm tofu blended with nutritional yeast and replace the egg with a flax egg.