How to Make the Best Homemade Vegetarian Lasagna

Master Vegetable Preparation

Cook vegetables to the ideal tenderness without releasing excess moisture.

Perfect the Sauce Consistency

Develop rich tomato flavor while achieving the right thickness for proper layer adhesion.

Balance Cheese Components

Create harmonious layers with distinct cheese personalities that complement rather than compete.

Execute Proper Layer Construction

Build strategic layers for optimal moisture distribution and structural integrity.

Baking Tips

For deeper flavor, roast the vegetables at 425°F for 20-25 minutes instead of sautéing them.

Make ahead: Assemble the lasagna, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold.

Freeze unbaked lasagna for up to 3 months. Thaw overnight in refrigerator before baking.

For extra richness, add 1 cup of cottage cheese to the ricotta mixture.

To save time, use 4-5 cups of your favorite jarred marinara sauce instead of making the tomato sauce.

For added nutrition, stir 1/2 cup cooked lentils or 1 cup finely chopped walnuts into the vegetable mixture.

Let the lasagna rest the full 15 minutes before cutting - this crucial step allows the layers to set properly.

Best Homemade Vegetarian Lasagna

Name: Best Homemade Vegetarian Lasagna
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Italian, Vegetarian
Ingredients: For the vegetable filling:; 2 tablespoons olive oil; 1 large onion, finely diced; 4 cloves garlic, minced; 2 medium zucchini, diced; 1 medium eggplant, diced; 2 bell peppers (red and yellow), diced; 8 oz mushrooms, sliced; 2 cups fresh spinach, roughly chopped; 1 tablespoon Italian seasoning; 1/2 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; For the tomato sauce:; 2 tablespoons olive oil; 1 onion, finely diced; 3 cloves garlic, minced; 2 cans (28 oz each) crushed tomatoes; 2 tablespoons tomato paste; 1/4 cup fresh basil, chopped (or 1 tablespoon dried); 2 teaspoons dried oregano; 1 teaspoon sugar; Salt and freshly ground black pepper to taste; For the ricotta mixture:; 2 cups ricotta cheese; 2 large eggs; 1/2 cup grated Parmesan cheese; 1/4 cup fresh parsley, chopped; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; For assembly:

This ultimate vegetarian lasagna combines layers of perfectly cooked pasta, rich tomato sauce, hearty vegetables, and three complementary cheeses for a satisfying meat-free main dish. With a perfect balance of textures and flavors, this crowd-pleasing recipe creates a lasagna so delicious that even dedicated carnivores won't miss the meat.

Prep Time

45 Minutes

Cook Time

50 Minutes

Total Time

1H35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the vegetable filling:

2 tablespoons olive oil

1 large onion, finely diced

4 cloves garlic, minced

2 medium zucchini, diced

1 medium eggplant, diced

2 bell peppers (red and yellow), diced

8 oz mushrooms, sliced

2 cups fresh spinach, roughly chopped

1 tablespoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper to taste

For the tomato sauce:

2 tablespoons olive oil

1 onion, finely diced

3 cloves garlic, minced

2 cans (28 oz each) crushed tomatoes

2 tablespoons tomato paste

1/4 cup fresh basil, chopped (or 1 tablespoon dried)

2 teaspoons dried oregano

1 teaspoon sugar

Salt and freshly ground black pepper to taste

For the ricotta mixture:

2 cups ricotta cheese

2 large eggs

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

For assembly:

12-15 no-boil lasagna noodles (or regular lasagna noodles, cooked)

4 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions

Preheat oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish.

Make the vegetable filling: Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.

Add zucchini, eggplant, bell peppers, and mushrooms to the skillet. Cook for about 8-10 minutes until vegetables are softened but not mushy. Stir in spinach and cook until wilted, about 2 minutes.

Season the vegetables with Italian seasoning, red pepper flakes (if using), salt, and pepper. Remove from heat and set aside.

Prepare the tomato sauce: In a large pot, heat olive oil over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.

Add crushed tomatoes, tomato paste, basil, oregano, and sugar. Bring to a simmer, then reduce heat to low and cook for 20-25 minutes, stirring occasionally. Season with salt and pepper to taste.

Make the ricotta mixture: In a medium bowl, combine ricotta, eggs, Parmesan, parsley, salt, and pepper. Mix well until smooth and combined.

Assemble the lasagna: Spread 1 cup of tomato sauce on the bottom of the prepared baking dish. Place a layer of lasagna noodles over the sauce, slightly overlapping.

Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the vegetable filling. Pour 1 cup of tomato sauce over the vegetables, then sprinkle with 1 cup of mozzarella.

Repeat the layers twice more: noodles, ricotta, vegetables, sauce, mozzarella. Top with a final layer of noodles, remaining sauce, remaining mozzarella, and the 1/2 cup of Parmesan cheese.

Cover with foil, making sure it doesn't touch the cheese. Bake for 35 minutes, then uncover and bake for an additional 15 minutes until the top is golden and bubbly.

Let the lasagna rest for at least 15 minutes before cutting. This helps it set and makes it easier to serve.

Garnish with fresh basil leaves before serving.

Best Homemade Vegetarian Lasagna

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make the Best Homemade Vegetarian Lasagna

Best Homemade Vegetarian Lasagna

Ingredients

Instructions