Al Roker’s Original Vegetarian Lasagna Recipe Made Easy

Lasagna is a classic comfort food that brings people together, and Al Roker’s original vegetarian lasagna recipe elevates this Italian favorite with a fresh, hearty twist that even meat lovers will appreciate.

This recipe layers tender pasta sheets with a rich tomato sauce, a medley of sautéed vegetables, and creamy ricotta cheese, all topped with melted mozzarella and Parmesan for that golden finish. It’s perfect for family dinners, potlucks, or any occasion where you want to serve something satisfying yet meat-free.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your rotation, this lasagna hits all the right notes of flavor, texture, and nutrition. Plus, it’s surprisingly simple to make!

Ready to impress your guests or treat yourself? Let’s dive into the details of Al Roker’s original vegetarian lasagna recipe and discover why it’s become a beloved staple.

Why You’ll Love This Recipe

This vegetarian lasagna is the perfect balance of wholesome ingredients and indulgent flavors. The fresh vegetables add vibrant colors and textures, making each bite interesting and satisfying.

Al Roker’s recipe uses a robust homemade tomato sauce that’s simmered to perfection, infusing the dish with layers of rich, savory notes without overwhelming the palate. The creamy ricotta and gooey mozzarella cheeses meld beautifully with the tender pasta sheets, creating a comforting, cheesy embrace.

Additionally, this lasagna is versatile and customizable — you can swap in your favorite vegetables or cheeses to suit your tastes or dietary needs. It’s a crowd-pleaser that freezes well, making it an easy make-ahead option for busy weeknights.

Ingredients

• 12 lasagna noodles (regular or no-boil)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium yellow bell pepper, diced
• 8 oz mushrooms, sliced
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• Fresh basil leaves (optional, for garnish)

Equipment

• Large pot for boiling noodles
• Large skillet or sauté pan
• Mixing bowl
• 9×13 inch baking dish
• Wooden spoon or spatula
• Measuring cups and spoons
• Cheese grater
• Aluminum foil

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish and set aside.
2. Cook the lasagna noodles. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Lay them flat on a baking sheet or towel.
3. Prepare the vegetable sauce. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced zucchini, bell pepper, and mushrooms. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 7-8 minutes.
5. Stir in the crushed tomatoes and tomato paste. Season with dried oregano, basil, salt, and pepper. Bring to a simmer, reduce heat, and let the sauce cook gently for 15 minutes to thicken and develop flavor. Stir occasionally.
6. Mix the ricotta cheese filling. In a medium bowl, combine ricotta cheese, egg, a pinch of salt, and half of the grated Parmesan cheese. Mix well until smooth.
7. Assemble the lasagna. Spread a thin layer of vegetable sauce on the bottom of your baking dish. Lay 3-4 noodles over the sauce, slightly overlapping. Spread a third of the ricotta mixture over the noodles, followed by a third of the vegetable sauce. Sprinkle a third of the shredded mozzarella on top.
8. Repeat the layering process. Add another layer of noodles, ricotta mixture, vegetable sauce, and mozzarella. Finish with a final layer of noodles and vegetable sauce. Sprinkle remaining mozzarella and Parmesan cheese evenly on top.
9. Cover with aluminum foil and bake. Bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
10. Let it rest. Remove the lasagna from the oven and let it stand for 10 minutes before slicing. This helps it set and makes serving easier.
11. Garnish and serve. Top with fresh basil leaves if desired, and enjoy your hearty, delicious vegetarian lasagna!

Tips & Variations

For a gluten-free version, substitute regular lasagna noodles with gluten-free noodles or thinly sliced zucchini or eggplant strips.

If you like a bit of spice, add a pinch of red pepper flakes to the sauce while simmering.

Feel free to swap out vegetables based on seasonality or preference — spinach, eggplant, or kale work wonderfully.

For a vegan twist, use dairy-free ricotta and mozzarella alternatives, and skip the egg in the ricotta mixture.

Nutrition Facts

Serving Suggestions

This vegetarian lasagna pairs beautifully with a crisp green salad tossed in a light vinaigrette to balance the richness of the cheese and sauce. Garlic bread or a warm baguette is also a classic accompaniment that helps scoop up every last bit of sauce.

For a beverage, consider a glass of medium-bodied red wine like Chianti or even a sparkling water with lemon for a refreshing contrast. If you want to explore more hearty and comforting dishes, check out our Bread And Gravy Recipe or the flavorful Braised Pork Ribs With Radish Recipe.

Conclusion

Al Roker’s original vegetarian lasagna recipe is a testament to how plant-based meals can be both delicious and nourishing. With its layers of fresh vegetables, rich tomato sauce, and creamy cheeses, this dish provides a satisfying culinary experience that’s perfect for any occasion.

Whether you’re cooking for vegetarians or simply want to enjoy a meat-free meal that doesn’t compromise on flavor, this lasagna is a winner.

It’s easy to prepare, versatile enough to adapt to your favorite ingredients, and offers a wholesome balance of nutrients. Plus, leftovers reheat beautifully, making it an excellent option for busy weeknights or meal prep.

For more inspiration on comforting recipes, don’t miss our Breakfast Wellington Recipe or explore the rich flavors of our Bluebill Duck Recipes. Enjoy cooking and savor every delicious bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Al Roker’s Original Vegetarian Lasagna Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian lasagna packed with fresh vegetables and rich tomato sauce. Perfect for a comforting family meal.”, “prepTime”: “PT30M”, “cookTime”: “PT45M”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“12 lasagna noodles”, “2 tablespoons olive oil”, “1 medium onion, chopped”, “3 cloves garlic, minced”, “2 cups sliced mushrooms”, “2 cups chopped zucchini”, “4 cups fresh spinach”, “24 ounces marinara sauce”, “15 ounces ricotta cheese”, “2 cups shredded mozzarella cheese”, “1/2 cup grated Parmesan cheese”, “1 teaspoon dried basil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cook lasagna noodles according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion and garlic until softened, about 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add mushrooms, zucchini, and spinach; cook until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of marinara sauce on the bottom of a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer 4 noodles over the sauce, then half the vegetable mixture, half the ricotta, and a third of the mozzarella.”}, {“@type”: “HowToStep”, “text”: “Repeat layers once more, finishing with noodles, remaining sauce, mozzarella, and Parmesan.”}, {“@type”: “HowToStep”, “text”: “Sprinkle dried basil over the top.”}, {“@type”: “HowToStep”, “text”: “Cover with foil and bake for 35 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.”}, {“@type”: “HowToStep”, “text”: “Let stand 10 minutes before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “18 g”, “fatContent”: “14 g”, “carbohydrateContent”: “38 g”}}