Vegetarian Bolognese Lasagna

Indulge in the hearty comfort of Vegetarian Bolognese Lasagna, a veggie-packed twist on the classic Italian favorite. This layered masterpiece replaces traditional meat sauce with a rich medley of finely chopped mushrooms, zucchini, carrots, and bell peppers, simmered in a robust tomato base infused with oregano and basil. Creamy ricotta, melty mozzarella, and a sprinkle of Parmesan create the perfect balance of textures and flavors, while oven-ready lasagna noodles make assembly a breeze. With baby spinach folded into the sauce for an extra nutrient boost, this lasagna is both satisfying and wholesome. Ideal for family dinners or meal prep, this vegetarian delight bakes to golden, bubbly perfection, making it a crowd-pleaser for vegetarians and meat-lovers alike!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 8 ounces button mushrooms, finely chopped
• 1 medium zucchini, finely diced
• 1 medium red bell pepper, finely diced
• 28 ounces canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups baby spinach leaves
• 15 ounces ricotta cheese
• 1 large egg
• 9 sheets lasagna noodles, oven-ready
• 2 cups mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook, stirring frequently, for about 5 minutes until the vegetables begin to soften.

Step 3

Add the garlic, mushrooms, zucchini, and red bell pepper to the skillet. Cook for another 5-7 minutes until the mushrooms are browned and all vegetables are well softened.

Step 4

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 20 minutes, stirring occasionally, until it thickens slightly.

Step 5

Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.

Step 6

In a small bowl, combine ricotta cheese with the egg. Mix well until smooth.

Step 7

Spread a thin layer of the Bolognese sauce in the bottom of a 9x13 inch baking dish.

Step 8

Place 3 lasagna noodles over the sauce. Spread one third of the ricotta mixture over the noodles, followed by a quarter of the Bolognese sauce and a quarter of the mozzarella cheese. Repeat these layers two more times.

Step 9

For the final layer, place the remaining noodles, cover with the rest of the Bolognese sauce, remaining mozzarella cheese, and sprinkle with Parmesan cheese.

Step 10

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

Step 11

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

Step 12

Let the lasagna sit for about 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3150.2g)

Amount per serving	% Daily Value*
Calories	4100.0

Total Fat 154.0g	0%
Saturated Fat 71.6g	0%
Polyunsaturated Fat 4.6g
Cholesterol 696.2mg	0%
Sodium 6384.1mg	0%
Total Carbohydrate 516.8g	0%
Dietary Fiber 49.8g	0%
Total Sugars 86.7g
Protein 210.3g	0%

Vitamin D 69.6IU	0%
Calcium 4396.8mg	0%
Iron 31.1mg	0%
Potassium 7039.8mg	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: 32.3%

Protein: 19.6%

Carbs: 48.1%