Sep 04 2026
Restaurants›The Pizza Bakery›Vegetarian Lasagna Recipe

Vegetarian Lasagna Recipe

Inspired by The Pizza Bakery
Time1h 30m
Serves8

Make Vegetarian Lasagna Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetable Sauce

Cheese Filling

Assembly and Pasta

Method

Vegetable Sauce

  1. 1

    Prepare vegetables

    Heat a large skillet or saucepan over medium heat. Add 2 tbs olive oil. When shimmering, add the chopped onion, grated carrot, and diced celery. Cook, stirring occasionally, until softened, about 6–8 minutes.

  2. 2

    Add garlic and mushrooms

    Add the minced garlic and chopped mushrooms to the pan. Cook until mushrooms release their moisture and begin to brown, about 6 minutes.

  3. 3

    Incorporate zucchini and tomatoes

    Stir in the grated (and squeezed) zucchini, then add the crushed tomatoes and tomato paste. Stir to combine.

  4. 4

    Season and simmer

    Add oregano, dried basil, red pepper flakes, salt, black pepper, and sugar if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste and stir in the chopped fresh basil at the end.

Cheese Filling

  1. 5

    Mix cheese filling

    In a medium bowl combine 2 cups ricotta, 3 cups of the shredded mozzarella (reserve 1 cup for topping), 1/2 cup grated Parmesan, 1 large egg, chopped parsley, Italian seasoning, 1/2 tsp salt, and 1/2 tsp black pepper. Stir until smooth and well combined. If the mixture seems dry, add 1–2 tbs milk.

Assembly and Baking

  1. 6

    Prepare oven and pan

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

  2. 7

    Assemble first layer

    Spread about 1 cup of the vegetable sauce evenly across the bottom of the prepared dish. Arrange 3–4 no-boil lasagna noodles in a single layer over the sauce (if using cooked noodles, pat them dry first).

  3. 8

    Add cheese and spinach layer

    Spoon about one-third of the ricotta-cheese mixture in dollops over the noodles and spread gently. Sprinkle about half of the wilted, squeezed spinach evenly over the cheese (if using). Spoon another 1 cup of sauce distributed over the cheese/spinach.

  4. 9

    Repeat layers

    Place another layer of 3–4 noodles, then half of the remaining cheese mixture, another 1 cup sauce, and another layer of noodles. Repeat until you have used three noodle layers. Top the final noodle layer with the remaining sauce, the reserved 1 cup shredded mozzarella, and an additional 2 tbs grated Parmesan if desired.

  5. 10

    Cover and bake

    Cover the lasagna tightly with aluminum foil (spray or tent foil so it doesn't touch cheese). Bake in the preheated oven for 25 minutes. Remove foil and bake uncovered for an additional 10–15 minutes, until the top is bubbly and golden.

  6. 11

    Rest and serve

    Let the lasagna rest for 10–15 minutes before slicing to allow it to set. Garnish with fresh basil leaves, slice into 8–10 pieces, and serve warm.

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