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The Best Vegetarian Lasagna Recipe Ever

A hearty, classic vegetarian lasagna layered with a robust tomato sauce, ricotta, mozzarella, and Parmesan.
Print Recipe Save it
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 9 servings

Equipment

  • Large skillet or saucepan
  • Wooden Spoon or Spatula
  • 9x13 inch baking pan
  • Measuring Spoons
  • Measuring Cups
  • cheese grater (if needed)
  • Aluminum Foil

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced small (about 3 cups)
  • 1 green bell pepper diced small (about 1½ cups)
  • 4 teaspoons Italian herb seasoning
  • 6 medium garlic cloves minced (about 2 tablespoons)
  • 128 ounce can whole fire-roasted tomatoes diced fire-roasted tomatoes may be used instead
  • 1 can (6-ounce) tomato paste
  • 1 tablespoon honey
  • 1.5 teaspoons kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.5 cup fresh parsley minced
  • 1 batch Italian tomato sauce about 4 cups (32 ounces) of sauce
  • 1 pound lasagna noodles uncooked (break to fit as needed)
  • 1 tub (15-ounce) whole milk ricotta cheese about 1 3/4 cups
  • 1 pound whole milk mozzarella cheese grated (about 4 cups)
  • 0.5 cup freshly grated Parmesan cheese (about 2 ounces)

Instructions
 

  • Heat 2 tablespoons olive oil in a large skillet over medium heat.
  • Add the diced onion, diced green bell pepper, and 4 teaspoons Italian seasoning and cook, stirring occasionally, until the onion is soft and translucent and the pepper is tender, about 8 minutes.
  • Stir in the minced garlic and cook, stirring frequently, for 1 minute.
  • Add the 128-ounce can of fire-roasted tomatoes, the 6-ounce can of tomato paste, 1 tablespoon honey, 1½ teaspoons kosher salt, and 1/4 teaspoon black pepper. Break up whole tomatoes with a spoon or briefly pulse in a blender before adding if desired.
  • Bring the sauce to a boil, then reduce heat to low, partially cover, and simmer for 30 minutes, stirring occasionally.
  • Stir in 1/2 cup minced fresh parsley, then remove the sauce from heat.
  • Preheat the oven to 375°F (190°C). Lightly spread a little sauce on the bottom of a 9x13-inch baking pan.
  • Place a single layer of uncooked lasagna noodles in the pan, breaking them to fit as needed.
  • Drop half of the ricotta in small mounds over the noodles, then spoon on one-third of the remaining sauce and sprinkle half of the grated mozzarella over the top.
  • Add a second layer of noodles, spread the rest of the ricotta in mounds, top with another one-third of the sauce, and sprinkle the remaining mozzarella.
  • Add a final layer of noodles, spread the remaining sauce evenly over the top, and sprinkle with the 1/2 cup freshly grated Parmesan.
  • Bake at 375°F until bubbly and the pasta is tender, about 45 minutes; if the top browns too quickly, cover loosely with foil for the last 10 minutes.
  • Remove from the oven and let rest 5–10 minutes before cutting into squares and serving.

Notes

  • Whole wheat noodles work well if pre-cooked to very al dente.
  • This recipe uses uncooked lasagna noodles that finish cooking in the oven.
  • Pulse whole canned tomatoes briefly in a blender if you prefer a smoother sauce.
  • Let the lasagna rest before cutting to help slices hold together.