Vegetarian Lasagna Recipe

Introduction

This vegetarian lasagna is a comforting and hearty dish perfect for family dinners or entertaining guests. Layers of creamy ricotta, melted mozzarella, tangy marinara, and tender noodles come together for a delicious meat-free meal everyone will love.

Ingredients

• 3 cups ricotta cheese
• 3 cups shredded mozzarella cheese, divided
• 1 cup freshly grated Parmesan cheese, divided
• 2 tablespoons Italian seasoning
• 1 egg, beaten
• Kosher salt
• Freshly ground black pepper
• Cooking spray
• 1 cup marinara sauce (from a 32-ounce jar)
• 1 box (16 ounces) no-boil lasagna noodles
• Thinly sliced basil, for garnish
• Freshly chopped parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 350°F. In a large bowl, stir together the ricotta, 2 cups of mozzarella, 1 cup of Parmesan, Italian seasoning, and beaten egg. Season the mixture with ½ teaspoon salt and 6 to 8 grinds of black pepper.
2. Step 2: Grease a 9″x13″ baking dish with cooking spray. Spread ½ cup marinara sauce on the bottom. Add a layer of no-boil lasagna noodles, then spread ¾ cup marinara sauce and ¾ cup of the ricotta and cheese mixture on top. Repeat layering 4 to 6 times depending on the depth of your dish, finishing with a layer of sauce. Sprinkle the remaining 1 cup mozzarella cheese on top.
3. Step 3: Lightly spray a sheet of aluminum foil with cooking spray and cover the lasagna with the foil, sprayed side down. Bake for 35 minutes. Remove the foil and increase the oven temperature to 400°F. Continue baking until the cheese is melted and bubbly, about 10 to 15 minutes. Let the lasagna rest for 15 minutes before serving.
4. Step 4: Garnish with thinly sliced basil and freshly chopped parsley just before serving to add a fresh, vibrant touch.

Tips & Variations

• For extra flavor, add sautéed spinach, mushrooms, or zucchini to the ricotta mixture before layering.
• Use fresh mozzarella instead of shredded for a creamier texture.
• If you prefer a spicier lasagna, add a pinch of red pepper flakes to the marinara sauce before assembling.
• Make sure to let the lasagna rest after baking; this helps the layers set and makes it easier to slice.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven for about 15-20 minutes until heated through. You can also microwave individual servings, but the oven method helps maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day before baking. Keep it covered in the refrigerator and bake it as directed, adding a few extra minutes to the baking time if it’s cold from the fridge.

Do I have to use no-boil noodles?

No-boil noodles are convenient and save time, but you can use regular lasagna noodles if you prefer. Just be sure to cook them according to package instructions before layering.

Vegetarian Lasagna Recipe

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★★★★★

4.6 from 113 reviews

This creamy and cheesy Vegetarian Lasagna is layered with rich ricotta, mozzarella, and Parmesan cheeses combined with Italian seasoning and baked to perfection with marinara sauce and no-boil noodles. It’s a comforting, satisfying dish perfect for family dinners or special occasions, finished with fresh basil and parsley garnish for a burst of fresh flavor.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheese Mixture

• 3 cups ricotta cheese
• 3 cups shredded mozzarella cheese, divided
• 1 cup freshly grated Parmesan cheese, divided
• 2 tablespoons Italian seasoning
• 1 egg, beaten
• Kosher salt
• Freshly ground black pepper

Other Ingredients

• Cooking spray
• 1 cup (32-oz.) jar marinara sauce
• 1 (16-oz.) box no-boil lasagna noodles
• Thinly sliced fresh basil, for garnish
• Freshly chopped parsley, for garnish

Instructions

1. Prepare the Cheese Mixture: Preheat your oven to 350°F (175°C). In a large bowl, combine ricotta cheese, 2 cups of mozzarella, 1 cup of Parmesan, Italian seasoning, and the beaten egg. Season the mixture with 1/2 teaspoon kosher salt and 6 to 8 grinds of freshly ground black pepper, stirring well until evenly mixed.
2. Assemble the Lasagna: Grease a 9×13-inch baking dish with cooking spray. Spread 1/2 cup of marinara sauce evenly on the bottom of the dish. Place a layer of no-boil lasagna noodles over the sauce. Spread 3/4 cup of marinara sauce and then 3/4 cup of the ricotta and cheese mixture on top of the noodles. Repeat layering noodles, sauce, and cheese mixture 4 to 6 times depending on your pan’s depth, finishing with a layer of sauce on top. Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top layer of sauce.
3. Cover and Bake: Lightly spray a piece of aluminum foil with cooking spray, then cover the assembled lasagna dish with the sprayed side down to prevent sticking. Bake in the preheated oven at 350°F for 35 minutes.
4. Finish Baking and Melt Cheese: Remove the foil carefully and increase oven temperature to 400°F (205°C). Continue to bake for an additional 10 to 15 minutes, or until the cheese on top is melted and bubbly. Then remove from oven and let the lasagna rest for 15 minutes before serving to allow it to set.
5. Garnish and Serve: Just before serving, garnish the lasagna with thinly sliced fresh basil and freshly chopped parsley for added color and fresh aroma. Slice and enjoy your hearty vegetarian lasagna!

Notes

• Using no-boil noodles eliminates the need to pre-cook the pasta, saving time and effort.
• Adjust the layering repetitions depending on the depth of your baking dish for perfect thickness.
• Spraying the foil prevents cheese from sticking when baking covered.
• Letting the lasagna rest after baking ensures cleaner slices and better texture.
• The mixture can be prepared one day ahead and refrigerated to save time on baking day.

Keywords: Vegetarian Lasagna, Cheese Lasagna, Italian Vegetarian Dinner, No-Boil Noodles, Baked Pasta, Comfort Food, Meatless Lasagna