Barefoot Contessa Vegetarian Lasagna Recipe Made Easy

When it comes to comfort food that’s both hearty and wholesome, lasagna is a timeless favorite. But what if you want to enjoy this classic Italian dish without the meat?

Enter the Barefoot Contessa Vegetarian Lasagna—a rich, flavorful, and satisfying recipe that layers tender pasta sheets with luscious ricotta, spinach, mushrooms, and a vibrant tomato sauce. This recipe embodies the essence of Ina Garten’s approach: simple, elegant, and packed with fresh ingredients.

This vegetarian lasagna manages to be both a crowd-pleaser and a nutritious meal, perfect for family dinners or special occasions. With layers of creamy cheeses, savory vegetables, and perfectly seasoned tomato sauce, it’s a dish that even meat-eaters will devour happily.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward and guarantees delicious results every time. Let’s dive into why this Barefoot Contessa favorite deserves a spot in your recipe collection!

Why You’ll Love This Recipe

This Barefoot Contessa Vegetarian Lasagna recipe is a celebration of flavors and textures. The combination of fresh spinach and mushrooms adds earthiness and depth, while the ricotta and mozzarella cheeses create a creamy, dreamy texture that melts in your mouth.

One of the best things about this lasagna is that it’s made with simple, accessible ingredients and requires no complicated techniques. It’s a perfect recipe for those looking to enjoy a meatless meal without sacrificing taste or satisfaction.

The recipe is also very versatile—you can easily swap out vegetables or adjust the seasonings to your preference. It’s a fantastic centerpiece for a vegetarian menu but pairs beautifully with a fresh salad or a crusty bread for a full Italian-inspired feast.

Ingredients

• 12 no-boil lasagna noodles
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces mushrooms, sliced
• 5 ounces fresh spinach, roughly chopped
• 4 cups marinara sauce (store-bought or homemade)
• 1 ½ cups whole milk ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 large eggs
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried Italian seasoning
• Fresh basil leaves for garnish (optional)

Equipment

• 9×13 inch baking dish
• Large skillet
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons
• Grater for cheese
• Aluminum foil (for covering the lasagna while baking)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with olive oil or cooking spray.
2. Prepare the vegetable filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add garlic and mushrooms: Stir in the minced garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 7-8 minutes.
4. Wilt the spinach: Add the chopped spinach to the skillet and cook until just wilted, about 2-3 minutes. Season with salt, pepper, and Italian seasoning. Remove from heat and set aside.
5. Mix the cheese filling: In a medium bowl, combine the ricotta cheese, eggs, half of the grated Parmesan, and a pinch of salt and pepper. Stir until well blended.
6. Assemble the lasagna: Spread about 1 cup of marinara sauce evenly on the bottom of the baking dish. Layer 4 lasagna noodles over the sauce, slightly overlapping.
7. Add cheese and vegetable layers: Spread one-third of the ricotta mixture over the noodles. Top with one-third of the sautéed vegetables and mushrooms, then sprinkle one-third of the shredded mozzarella cheese. Spoon about one cup of marinara sauce over the cheese layer.
8. Repeat layers: Repeat this layering process two more times: noodles, ricotta, vegetables, mozzarella, and marinara sauce.
9. Top with remaining cheese: Finish with a layer of noodles, the remaining marinara sauce, mozzarella, and Parmesan cheese.
10. Cover and bake: Cover the dish with aluminum foil (to prevent sticking, spray foil with a little cooking spray so it doesn’t stick to the cheese). Bake in the preheated oven for 40 minutes.
11. Uncover and bake more: Remove the foil and bake for an additional 15-20 minutes, until the top is bubbly and golden brown.
12. Rest before serving: Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil leaves if desired.

Tips & Variations

“For a gluten-free option, swap the noodles for gluten-free lasagna sheets or thinly sliced zucchini to keep it fresh and light.”

Feel free to add other vegetables such as roasted red peppers, zucchini, or eggplant for a twist. You can also use part-skim ricotta or add a bit of cottage cheese to lighten the filling.

For an extra layer of flavor, try stirring fresh herbs like parsley or oregano into the ricotta mixture. If you prefer a spicier kick, add a pinch of red chili flakes to your marinara sauce.

To save time, prepare the vegetable filling a day ahead and refrigerate. This recipe also freezes beautifully — simply assemble and freeze before baking, then bake from frozen adding extra time as needed.

Nutrition Facts

Serving Suggestions

This vegetarian lasagna pairs wonderfully with a crisp green salad tossed with a lemon vinaigrette. Garlic bread or a warm crusty Italian loaf adds a nice touch to mop up any extra sauce.

For a lighter meal, serve with steamed or roasted vegetables such as asparagus, broccoli, or a medley of bell peppers. A glass of chilled white wine or a sparkling water with lemon complements the rich flavors perfectly.

If you want to round out your meal with a sweet treat, try making the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a cozy finish.

Conclusion

The Barefoot Contessa Vegetarian Lasagna is the perfect dish for anyone seeking a comforting, flavorful meatless meal. It’s easy enough for a weeknight dinner but elegant enough for entertaining guests.

The layers of creamy cheese, vibrant vegetables, and rich marinara sauce come together to create a satisfying experience that’s sure to please vegetarians and meat lovers alike.

By using simple, fresh ingredients and straightforward steps, this recipe reflects Ina Garten’s philosophy of making cooking approachable and enjoyable. Whether you’re looking to add more vegetarian options to your repertoire or simply want a delicious lasagna without the meat, this recipe is a winner.

Don’t forget to explore other delightful recipes on our site like the Glazed Twist Donut Recipe or the Green Chile Cheese Bread Recipe for more amazing dishes to try next!

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