Vegetarian Lasagna Recipe

Introduction

This vegetarian lasagna is a comforting and cheesy classic that’s perfect for family dinners or gatherings. Layers of no-boil noodles, rich ricotta, and melty mozzarella come together with savory marinara for a deliciously satisfying meal.

Ingredients

• 3 cups ricotta cheese
• 3 cups shredded mozzarella cheese, divided
• 1 cup freshly grated Parmesan cheese, divided
• 2 tablespoons Italian seasoning
• 1 egg, beaten
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Cooking spray
• 1 cup (32-oz.) jar marinara sauce
• 1 (16-oz.) box no-boil lasagna noodles
• Thinly sliced basil, for garnish
• Freshly chopped parsley, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a large bowl, combine ricotta, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, and beaten egg. Season with 1/2 teaspoon kosher salt and 6 to 8 grinds of freshly ground black pepper. Stir until well mixed.
2. Step 2: Grease a 9″x13″ baking dish with cooking spray. Spread 1/2 cup of marinara sauce evenly on the bottom of the dish.
3. Step 3: Add a layer of no-boil lasagna noodles over the sauce. Spread 3/4 cup marinara sauce over the noodles, then top with 3/4 cup of the ricotta and cheese mixture. Repeat layering noodles, sauce, and cheese mixture 4 to 6 times, depending on the depth of your pan, finishing with a layer of sauce.
4. Step 4: Sprinkle the remaining 1 cup mozzarella cheese evenly over the top layer of sauce.
5. Step 5: Spray a piece of foil with cooking spray and cover the baking dish with the foil, sprayed-side down. Bake for 35 minutes.
6. Step 6: Remove the foil and increase the oven temperature to 400°F (205°C). Bake for an additional 10 to 15 minutes, until the cheese on top has melted and started to brown slightly.
7. Step 7: Remove the lasagna from the oven and let it rest for 15 minutes before serving. Garnish with sliced basil and chopped parsley.

Tips & Variations

• Use fresh basil and parsley for a bright, herbaceous flavor as a garnish.
• You can add sautéed vegetables like spinach, mushrooms, or zucchini to the ricotta mixture for extra nutrition.
• If you prefer, substitute part of the marinara sauce with homemade or your favorite store-bought sauce for a personalized touch.
• To make ahead, assemble the lasagna and refrigerate it covered for up to 24 hours before baking.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through, about 20 minutes. For longer storage, freeze the lasagna covered tightly for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of no-boil?

Yes, but you will need to cook the noodles according to package instructions before assembling the lasagna to ensure they become tender during baking.

Is the egg necessary in the ricotta mixture?

The egg helps bind the cheese mixture, giving the lasagna layers more structure, but you can omit it for an egg-free version. The texture might be slightly softer without it.

Vegetarian Lasagna Recipe

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★★★★★

4.9 from 113 reviews

This comforting and rich vegetarian lasagna features layers of creamy ricotta and mozzarella cheese blended with Italian seasoning, nestled between no-boil lasagna noodles and marinara sauce. Baked to bubbly perfection and garnished with fresh herbs, it’s a satisfying meatless meal perfect for family dinners or special occasions.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheese Mixture

• 3 cups ricotta cheese
• 3 cups shredded mozzarella cheese, divided
• 1 cup freshly grated Parmesan cheese, divided
• 2 tablespoons Italian seasoning
• 1 egg, beaten
• Kosher salt
• Freshly ground black pepper

Other Ingredients

• Cooking spray
• 1 cup marinara sauce (from 32-oz. jar)
• 1 (16-oz.) box no-boil lasagna noodles
• Thinly sliced basil, for garnish
• Freshly chopped parsley, for garnish

Instructions

1. Prepare the cheese mixture: Preheat your oven to 350°F. In a large bowl, combine the ricotta, 2 cups of shredded mozzarella, 1 cup of Parmesan, Italian seasoning, and the beaten egg. Season the mixture with 1/2 teaspoon kosher salt and 6 to 8 grinds of freshly ground black pepper. Stir until well blended.
2. Assemble the lasagna: Grease a 9″ x 13″ baking dish with cooking spray. Spread 1/2 cup of marinara sauce across the bottom. Place a layer of no-boil lasagna noodles on top, followed by 3/4 cup of marinara sauce and 3/4 cup of the ricotta cheese mixture. Repeat these layers four to six times depending on the depth of your dish, ending with a final layer of marinara sauce. Sprinkle the remaining 1 cup mozzarella over the top.
3. Bake the lasagna: Lightly spray a sheet of foil with cooking spray and cover the lasagna with the sprayed side down to prevent sticking. Bake for 35 minutes at 350°F. Remove the foil and increase the oven temperature to 400°F. Continue baking for an additional 10 to 15 minutes until the cheese is melted and bubbly.
4. Rest and garnish: Allow the lasagna to rest for 15 minutes after baking to set. Garnish the top with thinly sliced fresh basil and freshly chopped parsley before serving.

Notes

• Ensure not to overlayer the lasagna noodles for easier cutting and serving.
• No-boil noodles save time but make sure the marinara sauce is evenly spread to help cook the noodles.
• Letting the lasagna rest after baking allows it to firm up for cleaner slices.
• You can customize the Italian seasoning based on your preference or use fresh herbs.
• For a vegan version, substitute ricotta and mozzarella with plant-based alternatives and omit the egg.

Keywords: vegetarian lasagna, Italian lasagna, no-boil noodles, ricotta cheese, baked pasta, meatless dinner