This vegetarian lasagna layers tender pasta with a trio of cheeses and a savory fire-roasted tomato sauce that simmers with garlic, onion, and bell pepper. Baked until the cheese is bubbling and golden, it delivers hearty comfort without meat.
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Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you’re using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you're serving people who don't like tomato chunks in their sauce).
Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
Add the parsley, then remove from the heat.
Heat the oven to 375 degrees Fahrenheit.
Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.
Cover and refrigerate leftovers for up to 4 days. Reheat covered at 350°F until warmed through, about 20–25 minutes.
9×13-inch baking dish · large skillet or sauté pan
Yes. Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the bake time if baking from cold.
Ricotta, whole-milk mozzarella, and freshly grated Parmesan create the best texture and flavor. Avoid pre-shredded mozzarella as it contains anti-caking agents.
Bake until the cheese on top is golden and the sauce bubbles at the edges. A knife inserted in the center should meet slight resistance from the pasta layers.
Yes. Freeze unbaked lasagna for up to 3 months, or baked lasagna for up to 2 months. Thaw in the refrigerator overnight before reheating covered at 350°F for 30–40 minutes.
Use canned crushed tomatoes or diced tomatoes. Fresh tomatoes work but will require longer simmering to reduce excess moisture.
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