Bitsy's Vegetarian Lasagna

Layers of comfort and flavor come together in Bitsy’s Vegetarian Lasagna, a hearty, veggie-packed twist on the classic Italian favorite. This recipe showcases tender lasagna noodles layered with a medley of sautéed zucchini, carrots, and baby spinach, all nestled in rich marinara sauce and creamy ricotta cheese. Enhanced with fragrant dried herbs like basil and oregano, and topped with gooey, golden mozzarella, this lasagna is baked to perfection for a crowd-pleasing, meat-free dinner option. Ideal for family gatherings or meal prepping, this vegetarian lasagna is as wholesome as it is indulgent, ready to satisfy even the most discerning pasta lovers.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 12 pieces lasagna noodles
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic cloves, minced
• 2 medium zucchini, diced
• 2 medium carrot, shredded
• 4 cups baby spinach
• 4 cups marinara sauce
• 2 cups ricotta cheese
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to the package instructions. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic for 2-3 minutes until fragrant.

Step 4

Add the diced zucchini and shredded carrot to the skillet. Cook for another 5-7 minutes until the vegetables soften.

Step 5

Stir in the baby spinach and cook for an additional 2 minutes until wilted. Remove the skillet from heat and set aside.

Step 6

In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, dried basil, dried oregano, salt, black pepper, and chopped parsley. Mix until well combined.

Step 7

Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.

Step 8

Arrange 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the sautéed vegetables, 1 cup of marinara sauce, and 1 cup of shredded mozzarella cheese.

Step 9

Repeat the layering process two more times: noodles, ricotta mixture, vegetables, marinara sauce, and mozzarella cheese.

Step 10

Top the final layer with the remaining lasagna noodles, 1/2 cup of marinara sauce, and the remaining shredded mozzarella cheese.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 12

Remove the foil and bake for another 15-20 minutes, or until the cheese is golden and bubbly.

Step 13

Allow the lasagna to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2472.8g)

Amount per serving	% Daily Value*
Calories	4420.1

Total Fat 149.4g	0%
Saturated Fat 52.7g	0%
Polyunsaturated Fat 5.7g
Cholesterol 436.9mg	0%
Sodium 3776.7mg	0%
Total Carbohydrate 581.5g	0%
Dietary Fiber 41.5g	0%
Total Sugars 55.5g
Protein 188.9g	0%

Vitamin D 48IU	0%
Calcium 2880.9mg	0%
Iron 32.0mg	0%
Potassium 1991.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 17.1%

Carbs: 52.6%