This vegetarian lasagna uses fresh vegetables, marina sauce, and oven-ready lasagna noodles for a hearty and delicious meal! It’s a go-to recipe that is great for meal-prepping or freezing. I’ve tried and vouch for both!
I really am not sure who else could possibly love lasagnas more than I do. I have created other lasagna recipes but this vegetarian lasagna will always be a fav. It is so hearty and fresh. The use of fresh ingredients such as zucchinis, carrots, and bell pepper really adds to the beautiful colours in this dish and the various textures.
Catelli Oven-Ready Lasagna Noodles has been my top pick. It is so much quicker and easier to make a lasagna without having to boil the lasagna noodles as an extra step and process. I highly recommend this option.
Vegetarian Lasagna
Ingredients
- 9 Oven-ready lasagna noodles I used Catelli
- 2 Tbsp Olive Oil
- 1 medium onion, chopped
- 2 carrots, quartered
- 2 zucchinis, quartered
- 1 bell pepper, chopped
- 1/2 cup mushrooms, diced (optional)
- 3/4 cup spinach, sautéed
- 1/2 tsp dried basil
- 1/4 tsp dried thyme
- 1 large egg
- 500 grams ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, shredded
- salt and pepper to season
- 750 g marinara sauce I used Classico
- 500 g Crushed Tomatoes I used Hunt's
Instructions
Vegetables in Sauce
- In a large pan, with 1 Tbsp of olive oil, on medium heat, sauté onions and carrots for 1 minute. Add zucchinis, bell pepper, mushrooms (optional), basil and thyme. Sauté until cooked through half way, add spinach and cook until spinach has welted. Do not overcook as more of the cooking will be done in the oven.
- Mix marinara sauce and crushed tomatoes into the pan of vegetables. Remove from heat and set aside.
Ricotta Cheese Mixture
- In a medium bowl, scoop ricotta into the bowl and stir in one egg and dash of salt until fully mixed.
Assembling
- Preheat oven to 365 F
- In large rectangular pan, lined with tin foil, and lightly drizzled with olive oil in the base of the pan.
- FIRST Layer: scoop 1/4 of the vegetables in sauce and spread evenly. Place 3 lasagna noodles long side in the pan. Scoop 1/3 of the ricotta cheese mixture and smear over the lasagna noodles. Sprinkle 1/3 of parmesan cheese and mozzarella cheese evenly.
- SECOND Layer: (same as first layer) scoop 1/4 of the vegetables in sauce and spread evenly. Place 3 lasagna noodles long side in the pan. Scoop 1/3 of the ricotta cheese mixture and smear over the lasagna noodles. Sprinkle 1/3 of parmesan cheese and mozzarella cheese evenly.
- THIRD Layer: scoop 1/4 of the vegetables in sauce and spread evenly. Place 3 lasagna noodles long side in the pan. Scoop 1/3 of the ricotta cheese mixture and smear over the lasagna noodles. Same steps as previous layers until now! scoop 1/4 of the vegetables in sauce and spread evenly. Sprinkle 1/3 of parmesan cheese and mozzarella cheese evenly.
- Cover pan with tin foil and bake for 45 minutes and sides and centre of the pan should be bubbling which is a sign that it is fully baked through. Broil at 450 F for 5 more minutes until cheese is golden.
- Cool slightly for 5-10 minutes before cutting into portions or it will be too hot for the portions to hold for plating. Enjoy!
Are you into lasagna recipes? I have another special recipe for the fall season that uses pumpkin puree, turkey, and bay leaf! I created this recipe and still love it so much and is really one of my favs and bests.
Don’t miss the step-by-step video on my Instagram Recipe In Numbers for laying a lasagna!
