Easiest Vegetarian Lasagna {So Comforting!}
This Vegetarian Lasagna is the best! It's loaded with fresh vegetables and topped with a mix of mozzarella and ricotta cheese—you'll love it.
Servings: 8 servings
Calories: 611kcal
Ingredients
- 1 tbsp olive oil plus more for greasing
- 1 yellow onion diced
- 8 oz mushrooms sliced
- 1 zucchini chopped
- 1 yellow pepper diced; or any colour
- 4 cloves garlic minced
- 1/2 tsp each salt & pepper
- 2 (650mL) jars pasta sauce
- 1 lb oven-ready lasagna noodles
- 1 (475g) tub ricotta cheese
- 3 cups mozzarella cheese
- 2 cups parmesan cheese
- Chopped fresh basil or parsley optional garnish
Instructions
- Preheat oven to 400 F. Heat olive oil in a large skillet over med-high heat. Add onions, mushrooms, zucchini, yellow pepper and garlic, seasoning with salt & pepper and sauteeing for 5 minutes.
- Stir in 1 jar of the pasta sauce and bring to a boil. Remove from heat.
- Grease a 9x13 baking dish with a bit more olive oil, then pour some of the sauce from the second jar into the bottom until it covers the baking dish. Add one layer of lasagna noodles, breaking into pieces if necessary.
- Spread a bit of ricotta overtop, then add some grated mozzarella and parmesan cheese. Add a bit of veggie mixture overtop, then add more lasagna noodles and repeat this process of layering until the baking dish is full. It should be 3 layers total, finishing with the final layer of lasagna noodles. Save 1 cup mozzarella cheese for topping.
- Pour the rest of the remaining jar of pasta sauce overtop, then top with 1 cup mozzarella. Spray some foil with cooking spray to prevent the cheese from sticking, then cover the lasagna.
- Bake for 30 minutes, then remove foil and bake another 10-15 minutes. Wait to cool for 10 minutes, then garnish with basil and/or parsley. Cut into 8 squares, then serve and enjoy!
Notes
Gluten-free: Use gluten-free lasagna noodles.
Dairy-free: Use vegan ricotta (tofu or almond ricotta are best), dairy-free mozzarella and nutritional yeast.
Try adding in different vegetables like carrots, spinach, yellow squash, eggplant, kale or celery.
Assemble the lasagna the night before then store it in the fridge overnight before baking the next day. You might need to increase the cooking time.
Store the leftovers in the fridge for 5 days. Reheat in the microwave for 1-2 minutes or in the oven for 15-20 minutes at 350° F.
Freeze this lasagna for up to 3 months. Defrost in the fridge then reheat in the oven for 30 minutes at 350° F.
Nutrition
Calories: 611kcal | Carbohydrates: 60g | Protein: 36g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 106mg | Sodium: 1666mg | Potassium: 990mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2825IU | Vitamin C: 46mg | Calcium: 669mg | Iron: 3mg