Vegetarian Lasagna Recipe
Introduction
Vegetarian lasagna is a comforting, cheesy classic perfect for family dinners or casual gatherings. This recipe layers creamy ricotta and mozzarella with rich marinara, no-boil noodles, and Italian seasoning for a flavorful meat-free meal.
Ingredients
- 3 cups ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
- 2 tablespoons Italian seasoning
- 1 egg, beaten
- Kosher salt
- Freshly ground black pepper
- Cooking spray
- 1 cup (32-oz.) jar marinara sauce
- 1 (16-oz.) box no-boil lasagna noodles
- Thinly sliced fresh basil, for garnish
- Freshly chopped parsley, for garnish
Instructions
- Step 1: Preheat your oven to 350°F. In a large bowl, combine ricotta, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, and the beaten egg. Season the mixture with 1/2 teaspoon kosher salt and 6 to 8 grinds of black pepper, stirring until smooth.
- Step 2: Grease a 9×13-inch baking dish with cooking spray. Spread 1/2 cup of marinara sauce evenly on the bottom. Layer no-boil noodles over the sauce, then spread 3/4 cup marinara and 3/4 cup of the ricotta-cheese mixture on top. Repeat these layers 4 to 6 times depending on the depth of your dish, finishing with a layer of sauce. Sprinkle the remaining 1 cup of mozzarella on top.
- Step 3: Lightly spray a sheet of foil with cooking spray and cover the lasagna with the foil, sprayed side down. Bake for 35 minutes. Remove the foil, increase the oven temperature to 400°F, and bake an additional 10 to 15 minutes until the cheese is melted and bubbly. Let the lasagna rest for 15 minutes before serving.
- Step 4: Garnish with thinly sliced basil and freshly chopped parsley just before serving to add fresh flavor and color.
Tips & Variations
- For extra vegetables, add sautéed spinach, mushrooms, or zucchini into the ricotta mixture before layering.
- Use fresh mozzarella instead of shredded for a creamier texture.
- If you prefer a spicier kick, stir some red pepper flakes into the marinara sauce.
- Allow the lasagna to rest well after baking to make slicing easier and neater.
Storage
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through or in a preheated oven at 350°F covered with foil to prevent drying. You can also freeze the cooked lasagna for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna up to 24 hours in advance. Cover and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking straight from the fridge.
Do I need to boil the noodles before layering?
No, this recipe uses no-boil lasagna noodles, which soften during baking when combined with the sauce and cheese mixture.
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Vegetarian Lasagna Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting Vegetarian Lasagna layered with a rich ricotta and mozzarella cheese mixture, seasoned with Italian herbs, and baked to perfection with no-boil noodles and marinara sauce. This hearty dish is perfect for a satisfying family meal or entertaining guests.
Ingredients
Cheese Mixture
- 3 cups ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
- 2 tablespoons Italian seasoning
- 1 egg, beaten
- Kosher salt
- Freshly ground black pepper
Lasagna Assembly
- Cooking spray
- 1 cup (32-oz.) jar marinara sauce
- 1 (16-oz.) box no-boil lasagna noodles
- Thinly sliced basil, for garnish
- Freshly chopped parsley, for garnish
Instructions
- Prepare Cheese Mixture: In a large bowl, combine the ricotta cheese, 2 cups mozzarella cheese, 1 cup Parmesan cheese, Italian seasoning, and beaten egg. Season the mixture with 1/2 teaspoon kosher salt and 6 to 8 grinds of freshly ground black pepper. Stir thoroughly until all ingredients are well incorporated.
- Assemble Lasagna: Preheat oven to 350°F (175°C). Lightly grease a 9″ x 13″ baking dish with cooking spray. Spread 1/2 cup marinara sauce evenly on the bottom of the dish. Place a layer of no-boil lasagna noodles over the sauce, then add 3/4 cup of marinara sauce on top of the noodles, followed by 3/4 cup of the ricotta and cheese mixture. Repeat layering the noodles, sauce, and cheese mixture 4 to 6 times depending on the depth of your pan, finishing with a layer of marinara sauce. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly on top.
- Bake Covered: Cover the lasagna with aluminum foil sprayed with cooking spray on the side facing the cheese to prevent sticking. Bake in the preheated oven at 350°F for 35 minutes to heat through and blend flavors.
- Bake Uncovered: Remove the foil cover and raise the oven temperature to 400°F (200°C). Continue baking for an additional 10 to 15 minutes, until the cheese on top is fully melted and slightly golden brown.
- Rest and Garnish: Remove the lasagna from the oven and let it rest for 15 minutes to set the layers for easier serving. Garnish with thinly sliced fresh basil and freshly chopped parsley before serving.
Notes
- Using no-boil lasagna noodles saves time by eliminating the need to pre-cook the noodles.
- Cover the foil with cooking spray to prevent cheese from sticking and tearing the top layer.
- Letting the lasagna rest after baking helps it set for neater slices.
- Feel free to add sautéed vegetables like spinach or mushrooms to the cheese mixture for extra flavor and nutrition.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of the cheeses and marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Vegetarian Lasagna, no-boil noodles, ricotta cheese, mozzarella, baked pasta, Italian recipe, meatless lasagna
