Vegetarian Lasagna Recipe

4.94 from 15 votes

Try this easy vegetarian lasagna recipe for your next dinner. This hearty meatless lasagna recipe is so good you won't even miss the meat. This is the best veggie lasagna recipe ever. You will love this easy vegetable lasagna recipe!

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $18.25 Recipe, $1.52 per Serving

Ingredients

(1) 16 oz. package lasagna noodles
8 oz. fresh mushrooms (sliced)
1 large zucchini (cut in half (lengthwise) and sliced)
¾ cup green bell pepper (chopped)
¾ cup onion (chopped)
3 cloves garlic (minced)
2 tablespoons olive oil
(2) 24 oz. jars pasta sauce
1 teaspoon dried basil
(1) 15 oz. container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese

Instructions

Cook lasagna noodles in a large pot of boiling water for about 10 minutes, or until al dente. Drain and rinse with cold water.
Heat olive oil in a large saucepan over medium-high heat. Add sliced mushrooms, sliced zucchini, chopped green bell pepper, chopped onion, and cloves minced garlic. Cook for 3–4 minutes, stirring occasionally.
Stir in pasta sauce and dried basil. Bring the sauce to a boil, then reduce the heat and simmer for 15 minutes.
In a large bowl, combine part-skim ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and eggs. Mix until well combined.
Preheat the oven to 350 degrees F and grease a 9x13-inch baking dish.
Spread vegetable sauce into the bottom of the prepared baking dish. Layer lasagna noodles, the ricotta cheese mixture, and the vegetable sauce. Repeat the layers until all the ingredients are used. Top with the remaining shredded mozzarella cheese.
Bake uncovered for 40 minutes.
Let the lasagna rest for 15 minutes before slicing and serving.

Notes

Tip: This is a perfect freezer meal to save for a future dinner. Just wrap it with saran wrap and place it inside a freezer bag.

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