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–+ servings

Vegetarian Lasagna

A comforting vegetarian lasagna layered with a creamy béchamel, sautéed vegetables, and melted mozzarella, perfect for family dinners or potlucks.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Serving Size 8 servings

Ingredients

Pasta and Sauce

  • 9 pieces lasagna noodles Regular or no-boil; see notes
  • 2 cups marinara sauce
  • 2 cups Béchamel sauce (butter, flour, milk, pinch of nutmeg)

Vegetables

  • 2 cups fresh spinach
  • 1 cup mushrooms, sliced
  • 1 medium zucchini, sliced
  • 1 medium bell pepper, diced
  • 1 small onion, finely chopped Optional

Cheese

  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese

Seasoning

  • to taste salt
  • to taste pepper
  • 1–2 tablespoons olive oil For sautéing

Instructions

Preparation

  • Preheat the oven to 375°F (190°C).
  • Cook lasagna noodles according to package instructions; drain and set aside. If using no-boil noodles, follow package directions for layering but with slightly more sauce.
  • Heat olive oil in a skillet over medium heat. Add optional chopped onion if using, then sauté zucchini, bell pepper, and mushrooms until softened and moisture has evaporated (about 6–8 minutes).
  • Stir in spinach and cook until just wilted. Season with salt and pepper, taste, and adjust as necessary.

Assembly

  • Spread a thin layer of marinara across the bottom of a baking dish to prevent sticking.
  • Layer noodles over the sauce. Spoon and spread half the sautéed vegetables over the noodles, dollop and spread half the ricotta, then sprinkle with 2/3 cup mozzarella.
  • Repeat layers: sauce → noodles → remaining vegetables → ricotta → mozzarella.
  • Finish with a final layer of noodles. Pour béchamel over the top, spreading gently. Sprinkle with remaining mozzarella and Parmesan.

Baking

  • Cover the dish tightly with foil and bake for 30 minutes.
  • Remove the foil and bake an additional 15 minutes until the top is bubbly and golden brown. Broil for 1–2 minutes for extra browning if desired.
  • Let the lasagna cool for 10–15 minutes before slicing.

Notes

For gluten-free, use GF noodles and flour for the béchamel or a cornstarch slurry. For vegan, swap béchamel for cashew cream, and use plant-based cheeses. Letting the lasagna rest is crucial for neat slices.