Easy Vegetarian Lasagna
A simple and delicious vegetarian lasagna layered with creamy ricotta, fresh vegetables, and gooey mozzarella, perfect for family dinners and meal prep.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Lasagna Noodles (12 sheets)
- Ricotta Cheese (15 oz)
- Mozzarella Cheese (2 cups, shredded)
- Parmesan Cheese (1 cup, grated)
- Spinach (1 cup, fresh or frozen)
- Zucchini (1 medium, thinly sliced)
- Marinara Sauce (24 oz)
- Olive Oil (1 tablespoon)
- Garlic (2 cloves, minced)
- Salt and Pepper to taste
- Italian Seasoning (1 teaspoon)
Instructions
- Prepare the vegetables: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the sliced zucchini and spinach, cooking just until the veggies are tender, about 3-5 minutes. Remove from heat and set aside.
- Mix the cheese filling: In a mixing bowl, combine the ricotta cheese, half of the grated Parmesan, Italian seasoning, salt, and pepper. Stir well to blend.
- Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Place three lasagna noodles on top, followed by a layer of the ricotta mixture, sautéed vegetables, and mozzarella cheese. Repeat the process and finish with a final layer of noodles topped with marinara sauce and remaining mozzarella and Parmesan.
- Bake the lasagna: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let it rest: Once the lasagna is baked, let it sit for about 10-15 minutes before slicing.
Notes
Cook noodles al dente and allow resting time for better texture when slicing.