Go Back
Homemade Vegetarian Lasagna photo

Vegetarian Lasagna

A hearty, veggie-packed lasagna layered with ricotta and three cheeses.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings 8 servings

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Spatula or wooden spoon
  • Colander
  • Aluminum Foil

Ingredients
  

  • 12 lasagna noodles
  • 3 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 garlic cloves minced
  • 2 medium carrots chopped
  • 1 medium red bell pepper chopped
  • 2 medium zucchini chopped
  • 2 tbsp basil leaves chopped
  • salt to taste
  • 1 tsp ground pepper
  • 1/2 tsp crushed red chili
  • 1 tsp dried Italian seasonings
  • 28 oz crushed tomatoes 1 can
  • 15 oz ricotta cheese
  • 2 eggs
  • 1 cup Parmesan cheese shredded
  • 3.5 cup mozzarella cheese shredded

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil, add 1 tablespoon olive oil, and cook the lasagna noodles according to package directions until al dente; drain and set aside.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 3–4 minutes.
  • Add the chopped carrots, red bell pepper, and zucchini to the skillet and cook for 4–5 minutes until slightly softened.
  • Stir in the crushed red chili, ground pepper, dried Italian seasonings, chopped basil, and salt to taste.
  • Add the crushed tomatoes, reduce heat to medium-low, and simmer until the sauce thickens and the vegetables are well coated, about 5–7 minutes; remove from heat.
  • In a medium bowl, combine the ricotta cheese, eggs, a pinch of salt, and a little ground pepper until smooth.
  • Spoon about 1/4 cup of the vegetable sauce into the bottom of the prepared baking dish to lightly coat it.
  • Arrange a layer of cooked lasagna noodles over the sauce. Spread one third of the vegetable sauce over the noodles, then dollop and spread half of the ricotta mixture evenly over the sauce. Sprinkle with some Parmesan and mozzarella.
  • Add another layer of noodles and repeat: one third of the vegetable sauce, the remaining ricotta mixture, and more Parmesan and mozzarella.
  • Top with a final layer of noodles, the remaining vegetable sauce, and the remaining Parmesan and mozzarella cheese.
  • Cover the dish with aluminum foil and bake at 350°F for 20 minutes. Remove the foil and bake for an additional 15 minutes.
  • Broil for 2 minutes until the top is golden and bubbly, watching carefully to avoid burning. Let rest a few minutes, then slice and serve warm.

Notes

  • Use a 9x13-inch dish for best results.
  • Cook noodles to al dente to prevent sogginess.
  • Adjust salt and pepper to taste.
  • Let lasagna rest a few minutes before slicing.