Vegetarian Lasagna Recipe

Introduction

This vegetarian lasagna is a comforting and cheesy dish perfect for any weeknight or special gathering. Layered with creamy ricotta, mozzarella, and a flavorful marinara sauce, it’s easy to assemble and always a crowd-pleaser.

Ingredients

• 3 cups ricotta
• 3 cups shredded mozzarella cheese, divided
• 1 cup freshly grated Parmesan, 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 basil, for garnish
• Freshly chopped parsley, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F. In a large bowl, stir together ricotta, 2 cups of the mozzarella, 1 cup Parmesan, Italian seasoning, and beaten egg. Season with 1/2 teaspoon kosher salt and 6 to 8 grinds of freshly ground black pepper.
2. Step 2: Grease a 9″x13″ baking dish with cooking spray. Spread 1/2 cup of marinara sauce on the bottom. Add a layer of noodles, then spread 3/4 cup marinara sauce and 3/4 cup of the ricotta and cheese mixture over the noodles. Repeat layering 4 to 6 times, depending on dish depth, finishing with marinara sauce on top. Sprinkle the remaining 1 cup mozzarella cheese over the top.
3. Step 3: Spray a piece of foil with cooking spray and cover the lasagna with the sprayed side down. Bake for 35 minutes. Remove the foil and increase the oven temperature to 400°F. Bake an additional 10 to 15 minutes until the cheese is melted and bubbly. Let the lasagna rest for 15 minutes before serving.
4. Step 4: Garnish with sliced basil and chopped parsley before serving for a fresh and colorful finish.

Tips & Variations

• For extra flavor, add sautéed spinach or mushrooms between layers.
• Use fresh lasagna noodles instead of no-boil for a different texture.
• Swap marinara for a roasted red pepper sauce for a twist on the classic.
• Letting the lasagna rest after baking helps it set and makes slicing cleaner.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or bake covered at 350°F until heated through. Lasagna also freezes well; wrap tightly and freeze for up to 3 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 a day in advance and keep it covered in the refrigerator. When ready to bake, add a few extra minutes to the baking time if baking directly from cold.

Do I need to boil the lasagna noodles first?

No, this recipe uses no-boil noodles which soften during baking when layered with sauce and cheese.

Vegetarian Lasagna Recipe

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★★★★★

4.7 from 150 reviews

A hearty and comforting Vegetarian Lasagna layered with creamy ricotta, shredded mozzarella, Parmesan cheese, Italian seasoning, and no-boil lasagna noodles baked to perfection with marinara sauce. This easy-to-make, oven-baked lasagna is perfect for a family meal and garnished with fresh basil and parsley for added freshness.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 Layers

• Cooking spray
• 1 cup (32-oz. jar) marinara sauce
• 1 (16-oz.) box no-boil lasagna noodles

Garnish

• Thinly sliced fresh basil
• Freshly chopped parsley

Instructions

1. Prepare Cheese Mixture: Preheat your oven to 350°F. In a large bowl, combine 3 cups ricotta cheese, 2 cups shredded mozzarella, 1 cup grated Parmesan, 2 tablespoons Italian seasoning, and the beaten egg. Season with 1/2 teaspoon kosher salt and 6 to 8 grinds of freshly ground black pepper. Mix until smooth and well combined.
2. Layer the Lasagna: Grease a 9″ x 13″ baking dish with cooking spray. Spread 1/2 cup marinara sauce evenly on the bottom. Create the first layer by placing a layer of no-boil noodles over the sauce, followed by 3/4 cup marinara sauce and then 3/4 cup of the ricotta and cheese mixture. Repeat the layering process 4 to 6 times depending on the depth of your baking dish, always ending with a layer of sauce. Top the final layer with the remaining 1 cup shredded mozzarella cheese.
3. Bake Covered and Then Uncovered: Spray a piece of foil with cooking spray to prevent sticking and cover the lasagna with the foil sprayed side down. Bake in the preheated oven for 35 minutes. Afterward, carefully remove the foil and increase the oven temperature to 400°F. Continue to bake for an additional 10 to 15 minutes or until the cheese topping is melted and bubbly.
4. Rest and Garnish: Remove the lasagna from the oven and allow it to rest for 15 minutes before serving. This resting helps the layers set and makes slicing easier. Garnish with thinly sliced fresh basil and chopped parsley for a vibrant and fresh finish.

Notes

• Make sure to cover the lasagna with greased foil to prevent the cheese from sticking and drying out during the initial bake.
• Using no-boil noodles saves time by eliminating the need to pre-cook them.
• Letting the lasagna rest after baking improves texture and makes it easier to serve.
• You can add vegetables like spinach, mushrooms, or zucchini to the ricotta mixture for added nutrition and flavor.
• For a vegan version, substitute ricotta and mozzarella with plant-based cheese alternatives and omit the egg.

Keywords: vegetarian lasagna, baked lasagna, ricotta lasagna, easy lasagna recipe, Italian vegetarian meal