Vegetarian Homemade Lasagne

Indulge in the comforting layers of this Vegetarian Homemade Lasagne, a hearty and flavor-packed twist on the classic Italian dish. Perfectly al dente lasagne noodles are layered with a vibrant medley of sautéed vegetables—zucchini, bell peppers, mushrooms, and spinach—bathed in a rich tomato-based sauce infused with aromatic oregano and basil. Creamy ricotta cheese blended with grated parmesan and a touch of egg adds velvety richness, while melty mozzarella crowns each layer for a decadent finish. With its satisfying texture and wholesome ingredients, this crowd-pleasing vegetarian lasagne is ideal for weeknight dinners or special family gatherings. Pair it with a crisp green salad and garlic bread for a complete, comforting meal. Ready in just 90 minutes, this recipe serves eight and is a guaranteed favorite for vegetarians and pasta lovers alike.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 sheets lasagne noodles
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium bell peppers, diced
• 2 medium zucchini, sliced
• 8 ounces mushrooms, sliced
• 10 ounces spinach, fresh or frozen
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 15 ounces ricotta cheese
• 1 large egg
• 0.5 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the lasagne noodles according to package instructions until al dente. Drain and set aside.

Step 3

In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

Step 4

Add the diced bell peppers, sliced zucchini, and sliced mushrooms to the pan. Sauté for 7-10 minutes or until the vegetables are tender.

Step 5

Stir in the spinach and cook until wilted. If using frozen spinach, ensure it is thawed and excess moisture is squeezed out before adding.

Step 6

Add the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper to the pan. Stir well and let the sauce simmer for 10 minutes.

Step 7

In a mixing bowl, combine the ricotta cheese, egg, and grated parmesan cheese. Mix until smooth and well-combined.

Step 8

To assemble the lasagne, spread a thin layer of the vegetable tomato sauce on the bottom of a 9x13-inch baking dish.

Step 9

Place 3-4 lasagne noodles over the sauce, overlapping slightly. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable sauce, and sprinkle with one-third of the mozzarella cheese.

Step 10

Repeat the layers twice more, finishing with a layer of noodles topped with the remaining sauce and mozzarella cheese.

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 12

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

Step 13

Let the lasagne cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3663.7g)

Amount per serving	% Daily Value*
Calories	4805.0

Total Fat 158.8g	0%
Saturated Fat 74.2g	0%
Polyunsaturated Fat 4.6g
Cholesterol 680.8mg	0%
Sodium 5484.2mg	0%
Total Carbohydrate 648.6g	0%
Dietary Fiber 58.8g	0%
Total Sugars 85.7g
Protein 244.9g	0%

Vitamin D 76.4IU	0%
Calcium 4530.2mg	0%
Iron 42.1mg	0%
Potassium 7497.2mg	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: 28.6%

Protein: 19.6%

Carbs: 51.9%