Vegetarian Lasagna Recipe

Introduction

This vegetarian lasagna is a comforting classic made with layers of creamy ricotta, mozzarella, and Parmesan cheeses, complemented by rich marinara sauce and tender no-boil noodles. It’s an easy, satisfying dish perfect for family dinners or gatherings.

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

Instructions

1. Step 1: Preheat the oven to 350°F. In a large bowl, combine ricotta, 2 cups of mozzarella, 1 cup of Parmesan, Italian seasoning, and the beaten egg. Season with ½ teaspoon kosher salt and 6 to 8 grinds of black pepper, stirring until smooth.
2. Step 2: Grease a 9″x13″ baking dish with cooking spray. Spread ½ cup of marinara sauce evenly on the bottom. Layer no-boil noodles on top, followed by ¾ cup sauce and ¾ cup of the ricotta and cheese mixture. Repeat layering 4 to 6 times depending on your pan’s depth, finishing with a layer of sauce.
3. Step 3: Sprinkle the remaining 1 cup mozzarella cheese over the top. Spray a sheet of foil with cooking spray and cover the lasagna with the sprayed side down. Bake covered for 35 minutes.
4. Step 4: Remove the foil and increase the oven temperature to 400°F. Bake uncovered until the cheese is melted and bubbly, about 10 to 15 minutes more. Let the lasagna rest for 15 minutes before serving.
5. Step 5: Garnish with thinly sliced basil and freshly chopped parsley for a fresh finish.

Tips & Variations

• Use fresh mozzarella for a creamier texture, or add sautéed spinach or mushrooms between layers for extra veggies.
• If you prefer traditional noodles, cook regular lasagna noodles according to package directions before assembling.
• Allowing the lasagna to rest after baking helps it set and makes slicing easier.

Storage

Store leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. You can also freeze the lasagna for up to 3 months; thaw in the refrigerator overnight before reheating.

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 in advance. Keep it covered in the refrigerator and bake it when ready. You may need to add a few extra minutes to the baking time.

Do I need to boil the noodles before assembling?

No, this recipe uses no-boil lasagna noodles, which soften during baking and save you time.

Vegetarian Lasagna Recipe

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★★★★★

4.8 from 115 reviews

This hearty vegetarian lasagna is a comforting and flavorful Italian classic made with layers of creamy ricotta cheese, melted mozzarella, tangy marinara sauce, and no-boil lasagna noodles. Perfect for a family dinner, it’s baked to golden perfection and garnished with fresh basil and parsley for an aromatic finish.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 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 Cheese Mixture: Preheat your oven to 350°F. In a large bowl, thoroughly combine the ricotta cheese, 2 cups of shredded mozzarella, 1 cup of grated 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. Mix until smooth and well blended.
2. Assemble Lasagna: Grease a 9″ x 13″ baking dish with cooking spray. Spread 1/2 cup of marinara sauce evenly across the bottom of the dish. Add a layer of no-boil lasagna noodles, then spoon 3/4 cup of marinara sauce over the noodles, followed by 3/4 cup of the ricotta/cheese mixture. Repeat layering the noodles, sauce, and cheese mixture for 4 to 6 layers depending on the depth of your dish, finishing with a layer of sauce on top. Sprinkle the remaining 1 cup of mozzarella evenly over the final layer.
3. Bake Covered: Lightly spray a sheet of aluminum foil with cooking spray on the side that will touch the lasagna to prevent sticking. Cover the baking dish with the foil, sprayed side down, and place it in the preheated oven. Bake for 35 minutes to allow the lasagna to cook through and the flavors to meld.
4. Bake Uncovered and Melt Cheese: After 35 minutes, remove the foil and increase the oven temperature to 400°F. Continue baking uncovered for an additional 10 to 15 minutes, or until the cheese topping is melted and bubbly with a golden hue.
5. Rest and Garnish: Remove the lasagna from the oven and let it rest for 15 minutes so it can set and be easier to cut. Garnish the top with thinly sliced fresh basil and freshly chopped parsley before serving for added flavor and a vibrant presentation.

Notes

• Using no-boil noodles eliminates the need to pre-cook pasta and simplifies assembly.
• Adjust the layering depending on your baking dish depth, ensuring even distribution of sauce and cheese for perfect texture.
• Spraying the foil that covers the lasagna prevents cheese from sticking, ensuring a clean removal.
• Letting the lasagna rest after baking helps it firm up and slice neatly.
• Feel free to add vegetables like sautéed spinach or mushrooms to the ricotta mixture for extra nutrition and flavor.

Keywords: vegetarian lasagna, Italian lasagna, baked pasta, ricotta cheese lasagna, no-boil noodles