Name: Vegetarian Lasagne
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 12 sheets Lasagne sheets (regular or no-boil) (If using regular sheets, parboil per package instructions.); 1 cup Ricotta cheese (Whole-milk ricotta gives creamier results.); 2 cups Shredded mozzarella (Plus extra for topping.); 1/2 cup Grated Parmesan cheese; 4 cups Fresh spinach (Roughly chopped or 10-12 oz frozen, thawed and squeezed.); 8 oz Mushrooms (Sliced (cremini or button).); 1 medium Zucchini (Diced.); 2 cups Tomato sauce (Jarred marinara or homemade.); 2-3 cloves Garlic (Minced.); 1 medium Onion (Chopped.); 2 tablespoons Olive oil; 1-2 teaspoons Dried or fresh basil (To taste.); Salt Salt (To taste.); Pepper Freshly ground black pepper (To taste.)

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I still remember the first time I made this vegetarian lasagne — it filled the kitchen with garlic and basil, and even the pickiest eater at the table asked for seconds. This is a hearty, veggie-forward lasagne that balances creamy ricotta and bubbling mozzarella with sautéed mushrooms, zucchini and spinach. It’s a perfect weeknight centerpiece, yet elegant enough for relaxed weekend company.

Why you’ll love this dish

This lasagne is the kind of recipe you make when you want comfort food that’s also full of vegetables. It’s:

Filling without relying on meat.
Flexible: swap or add vegetables based on seasonality.
Family-friendly: cheesy layers make it kid-approved.
Great for meal prep and feeding a crowd.

“A cozy, vegetable-first lasagne that tastes like a hug — easy to assemble and even better the next day.”

If you like simple, satisfying vegetarian mains, you might also enjoy a soothing bowl of this vegetarian lentil soup as a starter or side.

How this recipe comes together

Step-by-step overview:

Prep aromatics and vegetables: soften onions and garlic, then cook mushrooms and zucchini.
Wilt the spinach into the pan and season the veggie mix.
Layer lasagne sheets with the ricotta, the warm vegetable mix, and shredded mozzarella.
Repeat layers, top with mozzarella and parmesan, and douse with tomato sauce.
Cover and bake until heated through; uncover to brown and bubble.

This quick outline sets expectations: most active work happens on the stovetop in one pan, then you assemble and bake. If you like to plan ahead, you can make the vegetable filling a day ahead to speed things up.

What you’ll need

Lasagne sheets (regular or no-boil; see notes)
1 cup ricotta cheese (whole-milk ricotta gives creamier results)
2 cups shredded mozzarella (plus extra for topping)
1/2 cup grated Parmesan cheese
4 cups fresh spinach, roughly chopped (or 10–12 oz frozen, thawed and squeezed)
8 oz mushrooms, sliced (cremini or button)
1 medium zucchini, diced
2 cups tomato sauce (jarred marinara or homemade)
2–3 cloves garlic, minced
1 medium onion, chopped
2 tablespoons olive oil
1–2 teaspoons dried or fresh basil (to taste)
Salt and freshly ground black pepper

Notes and substitutions:

For a lighter version, swap half the ricotta for cottage cheese.
Use no-boil lasagne sheets to skip boiling; if using regular sheets, parboil per package instructions.
Add a pinch of red pepper flakes to the tomato sauce for heat.
For a warming first course, pair with this vegetarian lentil soup.

How to prepare it

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 4–5 minutes. Add minced garlic and cook 30 seconds more.
Add sliced mushrooms and diced zucchini. Sauté until the vegetables are softened and any released liquid has mostly evaporated, about 6–8 minutes.
Stir in the chopped spinach and cook until wilted. Season generously with salt, pepper, and basil. Taste and adjust seasoning. Remove from heat.
Spread a thin layer of tomato sauce on the bottom of the baking dish to prevent sticking. Lay down lasagne sheets to cover (trim if necessary). Spoon half the vegetable mixture over the sheets, dot with spoonfuls of ricotta, and sprinkle with shredded mozzarella.
Repeat one more layer: sheets, remaining vegetables, ricotta, and mozzarella. Finish with a top layer of lasagne sheets, spread tomato sauce evenly over them, then sprinkle with remaining mozzarella and the grated Parmesan.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake 12–15 minutes more, until the cheese is golden and bubbly.
Let the lasagne rest for 10 minutes before slicing. This helps the layers set and makes for cleaner serving.

Best ways to enjoy it

Serve slices with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
Add a simple garlic bread or warm crusty loaf to mop up sauce.
For a fuller spread, serve alongside roasted cherry tomatoes or a cold antipasti platter.
To elevate presentation, cut neat squares, garnish with torn fresh basil, and a light drizzle of high-quality olive oil.

Storage and reheating tips

Short-term storage: Cool the lasagne to room temperature, cover tightly, and refrigerate for up to 3–4 days.
Freezing: Wrap individual portions or the whole pan (well covered) and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: For single portions, reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through, or microwave on medium power until hot. If reheating from frozen, bake covered at 350°F for 45–60 minutes, removing foil for the last 10–15 minutes to brown.
Food safety: Do not leave lasagne out longer than two hours at room temperature. Reheat leftovers to at least 165°F (74°C) before serving.

Pro chef tips

Use whole-milk ricotta for creamier layers; drain watery ricotta in a fine sieve for 15–20 minutes if needed.
Sauté vegetables until most moisture evaporates to avoid a watery lasagne. A hotter skillet and good stirring help caramelize mushrooms for deeper flavor.
If using regular lasagne sheets, undercook them slightly during boiling so they finish perfectly in the oven.
Assemble the lasagne when the vegetable mixture is warm; this helps the ricotta spread easily and melds flavors.
Make ahead: assemble the lasagne, cover, and refrigerate for up to 24 hours before baking — great for entertaining.
For a complementary starter that’s equally make-ahead friendly, consider pairing with this vegetarian lentil soup.

Creative twists

Mediterranean: add roasted eggplant, artichoke hearts, and a sprinkle of feta.
Pesto boost: mix 2–3 tablespoons basil pesto into the ricotta for herbal brightness.
Gluten-free: use gluten-free lasagne sheets or thinly sliced roasted eggplant or zucchini as sheet substitutes.
Vegan option: swap ricotta and mozzarella for plant-based cheeses and use nutritional yeast for a savory boost.

Your questions answered

Q: Can I use frozen spinach?
A: Yes. Thaw thoroughly, then squeeze out excess water before stirring into the vegetable mix. This prevents a soggy lasagne.

Q: Do I need to boil the lasagne sheets first?
A: It depends. No-boil sheets can be layered dry as long as you use enough sauce. Regular sheets should be boiled (parboiled per package) unless the package specifies otherwise.

Q: How long does it take to make from start to finish?
A: Active stovetop time is about 20–30 minutes. Assembly takes 10–15 minutes. With baking and resting, plan on roughly 1 hour total.

Q: Can I add other vegetables?
A: Absolutely. Bell peppers, eggplant, or shredded carrots work well. Just cook firmer vegetables until tender before layering.

Q: Is this freezable after baking?
A: Yes. Cool completely, then wrap tightly and freeze up to 3 months. Thaw overnight and reheat covered.

Conclusion

If you want more vegetable-forward lasagne inspiration, try this flavorful take from Best Vegetable Lasagna Recipe – Cookie and Kate or explore another delicious approach at Vegetarian Lasagna Recipe – Love and Lemons. Both sources offer useful variations and techniques that pair well with the approach here.