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homemade The Best Vegetarian Lasagna photo

The Best Vegetarian Lasagna

A hearty, vegetable-packed lasagna with a rich tomato sauce and three cheeses.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 12 servings

Equipment

  • 9 x 13 x 2.5-inch baking dish
  • Large Skillet
  • Large Pot
  • Colander
  • Mixing Bowl
  • Aluminum Foil

Ingredients
  

  • 1 tablespoon olive oil
  • 1 1/2 cups zucchini, diced about 1 small zucchini
  • 4 ounces mushrooms, chopped about 1 cup
  • 1 1/2 cups carrots, diced about 2 large carrots
  • 1 cup onion, diced about 1 small onion
  • 2 cups spinach
  • 1 (28-ounce) can crushed tomatoes
  • 2 (6.5-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons Italian seasoning
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh basil, chopped
  • salt to taste
  • ground black pepper to taste
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1/2 cup grated Parmesan
  • 1 large egg
  • 2 cups shredded mozzarella cheese

Instructions
 

  • Preheat the oven to 375°F and lightly spray a 9 x 13 x 2.5-inch baking dish with nonstick spray; set aside.
  • Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
  • Add the diced zucchini, chopped mushrooms, diced carrots, and diced onion to the skillet and cook 4–5 minutes, stirring occasionally, until the vegetables are tender.
  • Add the spinach and cook about 1 minute more, until wilted.
  • Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, granulated sugar, and chopped basil; reduce heat to low and simmer about 10 minutes. Season with salt and ground black pepper to taste.
  • Meanwhile, bring a large pot of water to a rolling boil. Cook the lasagna noodles until al dente (about 8 minutes), then drain and rinse with cold water to stop cooking.
  • In a medium bowl, combine the ricotta cheese, grated Parmesan, and the large egg until smooth.
  • Assemble the lasagna: spread 1 cup of the vegetable-tomato mixture on the bottom of the prepared baking dish. Lay a single layer of noodles over the sauce, spread 1/2 cup of the ricotta mixture over the noodles, and sprinkle a handful of shredded mozzarella. Repeat layers until ingredients are used, finishing with the remaining mozzarella on top.
  • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 20–25 minutes until heated through and the top is bubbly and browned.
  • Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • Use fresh basil for best flavor.
  • Cook noodles to just al dente to avoid soggy lasagna.
  • Adjust salt and sugar to taste depending on tomato acidity.
  • Let the lasagna rest so slices hold together.