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–+ servings

Vegetarian Lasagne

A hearty, veggie-forward lasagne filled with creamy ricotta, bubbling mozzarella, and a medley of sautéed mushrooms, zucchini, and spinach. Perfect for weeknights or entertaining guests.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Serving Size 8 servings

Ingredients

Lasagne Layers

  • 12 sheets Lasagne sheets (regular or no-boil) If using regular sheets, parboil per package instructions.

Cheese Mixture

  • 1 cup Ricotta cheese Whole-milk ricotta gives creamier results.
  • 2 cups Shredded mozzarella Plus extra for topping.
  • 1/2 cup Grated Parmesan cheese

Vegetable Filling

  • 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.

Seasoning and Cooking

  • 2 tablespoons Olive oil
  • 1-2 teaspoons Dried or fresh basil To taste.
  • Salt Salt To taste.
  • Pepper Freshly ground black pepper To taste.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C). Grease a 9x13-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 for another 30 seconds.
  • 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.

Assembly

  • 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 layers: 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.

Baking

  • Cover the dish tightly with foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 12–15 minutes, until the cheese is golden and bubbly.
  • Let the lasagne rest for 10 minutes before slicing.

Notes

For a lighter version, swap half the ricotta for cottage cheese. Add a pinch of red pepper flakes to the tomato sauce for heat. This dish pairs well with garlic bread or a crisp green salad dressed in lemon vinaigrette.