Go Back
Vegetarian Lasagna Bake

Vegetarian Lasagna Bake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb cremini mushrooms, sliced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 5 oz fresh baby spinach
  • 15 oz whole milk ricotta
  • 1 large egg
  • ½ cup grated Parmesan
  • 1 tsp dried Italian seasoning
  • ½ tsp salt, plus more for vegetables
  • ¼ tsp black pepper, plus more to taste
  • 12 no-boil lasagna noodles
  • 3 cups marinara sauce
  • 3 cups shredded mozzarella

Method
 

  1. Preheat oven to 375°F. Cook onion and garlic in oil until soft, then sauté mushrooms, zucchini, and bell pepper until tender and browned. Add spinach until wilted, season with salt and pepper, and set aside.
  2. Mix ricotta, egg, Parmesan, Italian seasoning, ½ tsp salt, and ¼ tsp pepper until smooth.
  3. Spread 1 cup sauce in a 9x13 dish. Layer 4 noodles, half the ricotta, half the vegetables, 1 cup mozzarella, and 1 cup sauce. Repeat with 4 noodles, remaining ricotta, vegetables, 1 cup mozzarella, and 1 cup sauce. Top with last 4 noodles, any remaining sauce, and remaining 1 cup mozzarella.
  4. Cover with sprayed foil and bake 25 minutes. Uncover, bake 20 minutes until bubbly and golden. Broil 2 minutes if desired.
  5. Rest 10 minutes, then slice and serve.

Notes

Letting the lasagna rest before slicing is the difference between clean squares and a soupy pile. If you use frozen spinach, thaw it completely and wring out every bit of water before adding it to the vegetables.