Go Back

Vegetarian Lasagna

This Vegetarian Lasagna is easy to make and full of flavor! Plus, ingredients can be added or subtracted to customize the meal to personal taste.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Course Dinner, Main Course, Meal

Ingredients
  

Core Lasagna

  • 4 Cups Ricotta Cheese
  • ¾ Cup Grated Parmesan Cheese divided
  • 4 Cup Shredded Mozzarella divided
  • 2 Egg
  • 1 Jar Tomato Sauce
  • 1 Pack Oven-Ready Lasagna Noodles

Optional Layer

  • 1 Cup Mushrooms diced
  • 1 Package Frozen Spinach
  • 1 Clove Garlic minced
  • 1 Large Onion diced
  • 1 Tablespoon oil

Instructions
 

  • Pre-heat oven to 400° Fahrenheit
  • In a large bowl, mix ricotta, ½ Cup Parmesan, Egg, and 3 ½ Cup Mozzarella. Set Aside
  • Optional. In a pan, heat oil until hot. Add onion and cook for 1-2 minutes. Add garlic and cook for an additional minute. Add mushrooms and spinach and cook until soft. Add into the ricotta mixture.
  • In a 9 by 13 pan, place a layer of tomato sauce to cover the base of the pan. Then add a layer of lasagna noodles (feel free to break apart the noodles to get better coverage), Then add a layer of the ricotta mixture.
  • Repeat until the layers (ending on a noodle layer) fills up ¾ of the pan. Add one last layer of sauce and sprinkle the remaining parmesan and mozzarella on top.
  • Bake for 30 minutes, the top should be a golden brown. Let stand for 10 minutes before serving.

Notes

The optional layer can be filled with any types of vegetables that suit your fancy! I have also used bell peppers, broccoli, and zucchini. You can also add cooked ground meat but then it wouldn’t be vegetarian.
Keyword cheesecake, Lasagna, Tomato