Vegetarian Lasagna Recipe

sauté aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, about 4–5 minutes.

add vegetables

Add grated carrot, grated zucchini (squeezed), diced bell pepper, and chopped mushrooms. Cook, stirring occasionally, until vegetables are softened and most moisture has evaporated, 8–10 minutes.

garlic & spinach

Stir in the minced garlic, dried oregano, dried basil, 1 tsp salt and 1/2 tsp black pepper. Cook 1 minute, then add the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and taste; adjust seasoning if needed. Set aside to cool slightly.

cook sauce

In a medium saucepan, warm 1 tbs olive oil over medium heat. Add the crushed tomatoes, tomato paste, and red wine (if using). Stir to combine.

season & simmer

Add 1/2 tsp sugar, 3/4 tsp salt, 1/4 tsp black pepper and the bay leaf. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Remove and discard the bay leaf. Taste and adjust seasoning.

mix cheeses

In a medium bowl combine 2 cups ricotta, 1/2 cup grated Parmesan, 1 beaten egg, 2 tbs chopped parsley, 1/8 tsp nutmeg, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and homogenous.

prepare mozzarella

Reserve 2 cups of the shredded mozzarella for layering and 1 cup for the final topping.

preheat and prep dish

Preheat oven to 375°F (190°C). Lightly brush a 9x13-inch baking dish with 1 tsp olive oil.

assemble layer 1

Spread 1 cup of the tomato sauce over the bottom of the prepared dish to prevent sticking.

assemble layers

Place 4 lasagna noodles in a single layer over the sauce (trim to fit if necessary). Spread half of the ricotta mixture evenly over the noodles. Spoon one-third of the vegetable filling over the ricotta, then sprinkle with about 2/3 cup shredded mozzarella. Spoon 3/4 cup tomato sauce over the cheese to keep layers moist. Repeat: add another layer of 4 noodles, remaining ricotta mixture, another third of the vegetable filling, 2/3 cup shredded mozzarella, and 3/4 cup sauce. Top with final 4 noodles, remaining vegetable filling, remaining tomato sauce, and scatter the remaining 2 cups shredded mozzarella and 1/2 cup grated Parmesan evenly over the top.

cover and bake

Cover the dish tightly with foil (spray or tent foil so it doesn't touch cheese) and bake for 25 minutes. Remove foil and bake uncovered for an additional 15–20 minutes, until cheese on top is bubbly and golden.

rest and serve

Let the lasagna rest for 10–15 minutes before slicing to set. Garnish with fresh basil leaves if desired, then cut into 8 equal portions and serve.