Easy Vegetarian Lasagne Some Assembly Required

Introducing your next crowd-pleasing comfort food: *Easy Vegetarian Lasagne – Some Assembly Required*. Perfect for weeknight dinners or weekend gatherings, this recipe combines layers of tender lasagne sheets with a vibrant medley of sautéed zucchini, bell peppers, mushrooms, and spinach, all simmered in a rich tomato passata sauce seasoned with aromatic Italian herbs. A creamy ricotta-Parmesan mixture adds luxurious texture, while gooey mozzarella tops it off for the ultimate cheesy finish. Ready in just over an hour, this vegetarian lasagne is both satisfying and simple to assemble, with clear, approachable steps for even novice cooks. Serve it warm, garnished with fresh basil for a touch of elegance, and enjoy a wholesome dish that’s as flavorful as it is hearty. Perfect for feeding a hungry crowd or saving leftovers for the next day!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 6

Ingredients

• 12 sheets Lasagne sheets
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 medium Zucchini, diced
• 2 medium Bell peppers, diced (any color)
• 200 grams Mushrooms, chopped
• 100 grams Spinach, fresh
• 700 milliliters Tomato passata
• 2 teaspoons Dried Italian herbs
• 400 grams Ricotta cheese
• 200 grams Grated mozzarella cheese
• 50 grams Grated Parmesan cheese
• 1 large Egg
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 handful Fresh basil leaves (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 minutes until softened.

Step 3

Stir in the minced garlic and cook for another 1 minute.

Step 4

Add the diced zucchini, bell peppers, and chopped mushrooms. Sauté for 7-8 minutes until the vegetables start to soften.

Step 5

Mix in the fresh spinach and cook for 2 minutes until wilted. Pour in the tomato passata, add the dried Italian herbs, salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld.

Step 6

In a small bowl, combine the ricotta cheese, grated Parmesan cheese, and egg. Mix until smooth and set aside.

Step 7

In a 9x13-inch baking dish, spread a thin layer of the vegetable sauce on the bottom.

Step 8

Place 3-4 lasagne sheets over the sauce to form the first layer (overlap them slightly if needed).

Step 9

Spread a layer of the ricotta mixture over the lasagne sheets, followed by a layer of vegetable sauce. Sprinkle with mozzarella cheese.

Step 10

Repeat the layers (lasagne sheets, ricotta mixture, vegetable sauce, mozzarella cheese) until all the ingredients are used up, finishing with a layer of vegetable sauce and a generous topping of mozzarella cheese.

Step 11

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

Step 12

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

Step 13

Let the lasagne cool for 10 minutes before slicing. Garnish with fresh basil leaves if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2743.8g)

Amount per serving	% Daily Value*
Calories	3730.2

Total Fat 110.6g	0%
Saturated Fat 45.3g	0%
Polyunsaturated Fat 4.8g
Cholesterol 412.4mg	0%
Sodium 5016.2mg	0%
Total Carbohydrate 518.9g	0%
Dietary Fiber 44.0g	0%
Total Sugars 77.5g
Protein 179.0g	0%

Vitamin D 73.8IU	0%
Calcium 2438.2mg	0%
Iron 19.9mg	0%
Potassium 5812.8mg	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: 26.3%

Protein: 18.9%

Carbs: 54.8%