Very Veggie Lasagna

Packed with vibrant vegetables and layers of creamy ricotta, this Very Veggie Lasagna is the ultimate comfort food for plant lovers! Featuring a hearty combination of sautéed zucchini, carrots, mushrooms, and baby spinach, this recipe delivers bold, fresh flavors in every bite. Nestled between tender lasagna noodles and smothered in marinara sauce, this dish is finished with ooey-gooey melted mozzarella and Parmesan cheese for a golden, bubbly topping. Perfect for vegetarian family dinners or meal prep, this easy-to-make lasagna is as wholesome as it is satisfying. Ready in just 80 minutes, it’s a fuss-free way to bring indulgent Italian-inspired comfort to your table!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to the package instructions, then drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in the diced zucchini, diced carrot, and chopped mushrooms, cooking for 5-7 minutes until the vegetables soften and release their moisture.

Step 6

Add the baby spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.

Step 7

In a medium bowl, combine the ricotta cheese, egg, 1 cup of shredded mozzarella, grated Parmesan, Italian seasoning, salt, and black pepper. Mix until smooth.

Step 8

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

Step 9

Arrange 4 lasagna noodles over the sauce, slightly overlapping to fit.

Step 10

Spread half of the ricotta mixture over the noodles, then top with half of the sautéed vegetable mixture.

Step 11

Spread 1 cup of marinara sauce over the vegetables, then sprinkle with 1 cup of shredded mozzarella cheese.

Step 12

Repeat the layers: 4 noodles, remaining ricotta mixture, remaining vegetables, 1 cup marinara sauce, and 1 cup shredded mozzarella cheese.

Step 13

Finish with the final 4 noodles, the remaining marinara sauce, and the remaining 1 cup of shredded mozzarella cheese.

Step 14

Cover the baking dish with aluminum foil and bake for 25 minutes.

Step 15

Remove the foil and bake for an additional 20-25 minutes or until the cheese on top is golden and bubbly.

Step 16

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

Nutrition Facts

Serving size	(3569.1g)

Amount per serving	% Daily Value*
Calories	5338.2

Total Fat 206.7g	0%
Saturated Fat 95.5g	0%
Polyunsaturated Fat 4.6g
Cholesterol 801.1mg	0%
Sodium 7961.0mg	0%
Total Carbohydrate 622.2g	0%
Dietary Fiber 47.8g	0%
Total Sugars 66.8g
Protein 282.2g	0%

Vitamin D 81.8IU	0%
Calcium 5536.9mg	0%
Iron 35.0mg	0%
Potassium 4142.4mg	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: 34.0%

Protein: 20.6%

Carbs: 45.4%