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Closeup of the layers of vegetarian lasagna

Easy Vegetarian Lasagna

This easy vegetarian lasagna is the queen of comfort food. Its loaded with spinach ricotta, vegetables and a super easy homemade pasta sauce plus lots of cheese! A truly hearty meal in itself.
5 from 10 votes
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Course: Main Course
Cuisine: Italian
Keyword: easy lasagna, veg lasagna, Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 portions
Calories: 373kcal
Author: Richa

Equipment

  • Oven

Ingredients

SAUCE:

  • 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

ROASTED VEGETABLES:

  • 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

LASAGNA:

  • 12 no boil Lasagne sheets
  • 300 g Mozzarella shredded

Instructions

  • 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.

Notes

  1. 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.
  2. 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.
  3. Make Ahead: You can assemble the lasagna and refrigerate for a couple of hours and bake when required.
  4. Storing: The lasagna keeps well in the refrigerator for up to four days. Or you can freeze it for up to 2 months.

Nutrition

Calories: 373kcal | Carbohydrates: 24g | Protein: 21g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 735mg | Potassium: 938mg | Fiber: 5g | Sugar: 13g | Vitamin A: 5224IU | Vitamin C: 55mg | Calcium: 464mg | Iron: 3mg