Vegetarian Lasagna is like the queen of casseroles, comfort food and hearty meals! This recipe has everything – 3 different layers, a tomato sauce made from scratch and lots of cheese. Potlucks, birthdays, family dinners – this pasta dish is your answer!
There is nothing like digging into layers and layers of pasta stuffed with veggies, sauce, cheese and more cheese. Hey there, welcome lasagna lovers!
Currently, I have a freezer stuffed with lasagna because I made this recipe four times before sharing it here. I wanted to get everything just right, from how much filling you needed to how much sauce and what happens when you use no cook lasagna sheets and even how to freeze leftover lasagna. Because all these questions are important and the answers make the best vegetarian lasagna there is.
Let’s dive right into this recipe. I have an easy to follow, detailed recipe video in this post that’ll guide you along with the recipe. Seeing something like this made on video takes the guesswork out of it. And my aim is to make you a lasagna ninja at the dinner table!
I call recipes like these vegetarian lasagna my weekend projects and I have quite a few of those on the blog (I’ll list them below). That’s because these recipes will never be 30 minutes or just dump and go. They are a labour of love and the result justifies – they always taste fabulous and you want to pat yourself on the back a few times after you finish. Plus praise from family is high!
Layers in this Lasagna
There are three main layers in this lasagna – spinach ricotta which adds a layer of creaminess, pan roasted vegetables, cheese and sauce. You will need to make three main elements for this recipe, and these can be made ahead, so that all you finally have to do is assemble and bake.
Vegetables in this Lasagna
I’ve used the vegetables that I think go best in a lasagna – red bell peppers, mushrooms and zucchini. The easiest and fastest way to prepare them is by pan roasting them in some oil with onions and garlic. But you can also roast them in the oven. We also have spinach in the recipe that goes in the spinach ricotta layer. So you really have a ton of veggies that go here!
The Pasta in this Lasagna
I always buy the no cook lasagna sheets (I use Barilla’s lasagna sheets). The advantage with them is that you don’t need to pre-boil them before using them. They are much easier to handle and cook as the lasagna cooks. You can also use fresh lasagna sheets if you can get your hands on them.
Layering the Lasagna
This is a really simple process and there’s no right or wrong way to do it.
- Brush the base of the casserole with oil (this helps the lasagna from sticking to the bottom)
- Spread a little sauce
- Cover the base with lasagna sheets (this helps to form a base so that the lasagna doesn’t fall apart when you try serving)
- Spread the ricotta spinach mixture
- Place another layer of lasagna sheets
- Add a layer of the vegetables
- Spoon some sauce and cheese over this
- Layer with lasagna sheets, more sauce and cheese and then bake!
This lasagna is all kinds of amazing. And it tastes great out of the oven when it’s warm and bubbly. But an even better thing with this lasagna is that it tastes even better the next day when the layers have had more time to sit together. And if you freeze it and reheat it a month later, it still tastes fantastic! So all I’m saying is, it’s time to make yourself a nice big batch of vegetarian lasagna…right away!
More Vegetarian Pasta Recipes
- Jalapeno Mac and Cheese
- Tomato Basil Pasta
- White Sauce Pasta with Veggies
- Lemon Mushroom Kale Linguine
- Sunday Veggie Pasta
Watch Vegetarian Lasagna Recipe Video
Easy Vegetarian Lasagna
- 1 tablespoon Olive Oil
- 3 Garlic cloves chopped finely
- 1 Onion finely chopped (100g)
- 1 Carrot grated (70-80 grams)
- 2 Tomatoes chopped (170g)
- 2 cups Tomato Puree 400g/ Passata
- 1 cup Water
- 1 Bay Leaf
- 3/4 teaspoon Thyme dried
- 3/4 teaspoon Oregano dried
- 1/2 teaspoon Dried Chilli flakes adjust to taste
- 1 tablespoon Sugar
- Salt and pepper
- 2 tablespoons Olive Oil
- 1 Onion any type, chopped (175 -200g)
- 2 Garlic cloves minced
- 1 Red Bell Pepper chopped (100g)
- 200 g Button Mushrooms diced
- 1 Zucchini diced (medium)
- Salt and pepper
SPINACH RICOTTA FILLING:
- 100 g Spinach blanched and chopped (Note 1)
- 200 g Ricotta
- 1/2 cup Parmesan grated
- 1 tablespoon Fresh Cream optional
- 1/2 teaspoon Salt and Pepper
- 12 no boil Lasagne sheets
- 300 g Mozzarella shredded
- Start the sauce so that it can simmer while you prep everything else. Heat oil in a saucepan and saute onions, garlic and carrots. Once the onions are soft, add tomatoes, tomato puree, water, thyme, oregano, sugar, salt and pepper and let this come to a boil. Then reduce the heat to a simmer and simmer for 20-25 minutes till the tomatoes break down and the sauce is thick.
- Heat olive oil in a pan and saute onions and garlic. Add salt and once the onions are translucent, add bell peppers, mushrooms and zucchini. Cook on high heat for 8-10 minutes till the vegetables are cooked and any residual water has evaporated. Season with more salt and pepper if required.
- In a bowl mix together blanched spinach, ricotta, parmesan and cream (is using). Refrigerate till ready to use.
Layering the Lasagna:
- Preheat oven to 180C/ 350F.
- Brush the base of a large baking dish (mine is 12.5 inch by 8 inch) with olive oil. Spoon a ladleful of the sauce at the base and spread it out. Cover the base with lasagna sheets overlapping/tearing as required.
- Add all the spinach ricotta mixture and spread it out. Cover with lasagna sheets.
- Add the roasted vegetables and spread them out. This will be the thickest layer. Add 2-3 ladles of sauce (approx 1.5 cups) and spread it over the veggies. Sprinkle a cup of cheese.
- Layer with lasagna sheets. Add 2 cups sauce on top and spread it out. Sprinkle with remaining cheese
- Bake for 30-40 minutes, until the lasagna is baked through (stick a knife in the middle to check - there should be no resistance) and the cheese is golden on top.
- This is an important step. Let the lasagna rest for 10 minutes before slicing and serving. This helps settle the layers and the lasagna won't fall apart when you serve.
- Spinach: You can also use frozen spinach. Make sure to thaw it fully and squeeze out all the water before using. Do the same with blanched spinach.
- Pasta: If you are using pasta that needs to be pre-cooked, boil according to package directions. Reduce the cooking time to 25 minutes and then check.
- Make Ahead: You can assemble the lasagna and refrigerate for a couple of hours and bake when required.
- Storing: The lasagna keeps well in the refrigerator for up to four days. Or you can freeze it for up to 2 months.