I never thought my family would willingly eat a meatless lasagna until I made this one. It happened by accident—I forgot to thaw the ground beef and just loaded it up with whatever vegetables were in the crisper drawer. My husband took one bite and said it was the best lasagna I had ever made, and he did not even notice there was no meat. Now it is our go-to for Sunday dinners and potlucks. The layers of creamy ricotta, tender vegetables, and bubbly mozzarella make it feel indulgent without being heavy. My oldest helps me layer it, which makes it even more special. This is the kind of recipe that feeds a crowd, makes great leftovers, and somehow tastes even better the next day.
Veggie Lasagna
Layers of tender noodles, rich marinara, creamy ricotta, sauteed vegetables, and melted mozzarella. A crowd-pleasing vegetarian classic.
Ingredients
Method
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Saute zucchini, mushrooms, bell pepper, and garlic until tender, about 7 minutes. Add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- In a bowl, mix ricotta cheese with egg, salt, and pepper until smooth.
- Spread 1/2 cup marinara on the bottom of a 9×13 baking dish. Layer 4 noodles, half the ricotta mixture, half the sauteed vegetables, 1 cup marinara, and 2/3 cup mozzarella. Repeat layers. Top with remaining noodles, marinara, mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until bubbly and golden. Let rest 10 minutes before slicing.
Notes
You can assemble this lasagna a day ahead and refrigerate. Add 10 minutes to bake time if going straight from the fridge. Swap any vegetables you like—broccoli, kale, and roasted red peppers all work great.
