Soy-Free Classic Veggie Lasagna

Indulge in the comforting layers of our Soy-Free Classic Veggie Lasagna, a wholesome twist on a timeless favorite. Packed with tender zucchini, sweet red bell peppers, nutrient-rich spinach, and a trio of cheeses, this recipe delivers hearty, satisfying flavor without relying on soy-based ingredients. Made with a rich marinara sauce, perfectly al dente lasagna noodles, and a hint of Italian seasoning, this lasagna is baked to bubbly perfection and garnished with fresh basil for a burst of freshness. Perfect for dinner parties or cozy family meals, this soy-free vegetarian dish is a crowd-pleaser that’s as nourishing as it is delicious. Ready to serve 8 and easily customizable, it’s the ultimate baked pasta indulgence for any occasion!

Nutriscore Rating: 70/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 8

Ingredients

• 12 sheets Lasagna noodles
• 3 tablespoons Olive oil
• 2 medium Zucchini
• 1 large Red bell pepper
• 1 medium Yellow onion
• 3 cloves Garlic
• 6 ounces Spinach
• 15 ounces Ricotta cheese
• 3 cups Mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 4 cups Marinara sauce
• 1 large Egg
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Italian seasoning
• 0.25 cup Fresh basil, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain, rinse with cold water, and set aside.

Step 3

While the noodles are cooking, prepare the vegetables. Dice the zucchini and red bell pepper, and finely chop the onion and garlic.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 3 minutes until they become translucent.

Step 5

Add the diced zucchini and red bell pepper to the skillet. Cook for another 5-7 minutes until the vegetables are tender.

Step 6

Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.

Step 7

In a large bowl, mix together the ricotta cheese, egg, salt, pepper, and Italian seasoning until well combined.

Step 8

To assemble the lasagna, spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.

Step 9

Place 4 lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture over the noodles.

Step 10

Top with half of the sautéed vegetable mixture and 1 cup of marinara sauce.

Step 11

Sprinkle 1 cup of mozzarella cheese over the sauce.

Step 12

Repeat with another layer: 4 noodles, remaining ricotta, remaining vegetables, and another cup of marinara sauce.

Step 13

Add a final layer of 4 noodles, the remaining marinara sauce, and top with the remaining mozzarella cheese and grated Parmesan.

Step 14

Cover the dish with foil, ensuring it doesn't touch the cheese, and bake for 40 minutes.

Step 15

Remove the foil and bake for an additional 20 minutes until the cheese is golden and bubbly.

Step 16

Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil, and serve.

Nutrition Facts

Serving size	(3469.6g)

Amount per serving	% Daily Value*
Calories	5444.8

Total Fat 220.6g	0%
Saturated Fat 97.5g	0%
Polyunsaturated Fat 6.5g
Cholesterol 824.2mg	0%
Sodium 11491.4mg	0%
Total Carbohydrate 630.4g	0%
Dietary Fiber 44.6g	0%
Total Sugars 88.3g
Protein 263.8g	0%

Vitamin D 53.8IU	0%
Calcium 5681.7mg	0%
Iron 37.7mg	0%
Potassium 4426.7mg	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: 35.7%

Protein: 19.0%

Carbs: 45.3%