Barilla No Boil Vegetarian Lasagna Recipe Made Easy

Lasagna is a timeless comfort food that brings people together, layering rich flavors and hearty textures in every bite. But traditional lasagna can be time-consuming, especially when it comes to boiling noodles and preparing multiple sauces.

Enter the Barilla No Boil Vegetarian Lasagna recipe, a game-changer for busy home cooks who still crave a delicious, satisfying meal. This recipe combines the convenience of Barilla no-boil lasagna noodles with fresh vegetables and flavorful cheeses to create a wholesome vegetarian dish that’s perfect for weeknight dinners or weekend gatherings.

With minimal prep and no need to pre-cook the pasta, this lasagna lets you enjoy all the classic textures and tastes with less fuss and mess. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, this recipe is sure to become a favorite.

Let’s dive into why this recipe is so special and how you can easily make it at home!

Why You’ll Love This Recipe

This Barilla No Boil Vegetarian Lasagna recipe is a winner for many reasons. First, the no-boil noodles save precious time and eliminate the hassle of boiling pasta in a separate pot.

The noodles soften perfectly during baking as they absorb the flavorful tomato sauce and cheese, creating that classic lasagna melt-in-your-mouth texture.

Secondly, it’s packed with fresh, wholesome vegetables like spinach, mushrooms, and zucchini, making it both nutritious and satisfying. The combination of ricotta, mozzarella, and Parmesan cheeses adds creamy richness without overpowering the veggies.

Plus, it’s a crowd-pleaser — even meat-lovers will ask for seconds!

Finally, this recipe is incredibly adaptable. You can customize the veggie layers to your liking or swap cheeses to suit dietary preferences.

It’s a flexible, fuss-free dinner that fits perfectly into any busy lifestyle.

Ingredients

• 9 Barilla No Boil Lasagna Noodles
• 3 cups marinara sauce (store-bought or homemade)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, roughly chopped
• 1 medium zucchini, thinly sliced
• 8 oz mushrooms, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Equipment

• 9×13 inch baking dish
• Large skillet or sauté pan
• Mixing bowl
• Spatula or wooden spoon
• Measuring cups and spoons
• Cheese grater (if shredding cheese fresh)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease the 9×13 inch baking dish with olive oil or non-stick spray.
2. Sauté the vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, mushrooms, and zucchini to the skillet and sauté until tender, about 6-8 minutes. Stir in the chopped spinach and cook until wilted, about 2 minutes more. Season with salt, pepper, dried oregano, and basil. Remove from heat.
4. Prepare the cheese mixture: In a mixing bowl, combine the ricotta cheese with half of the grated Parmesan. Season lightly with salt and pepper and mix well.
5. Assemble the lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish. Place 3 no-boil lasagna noodles over the sauce, overlapping slightly.
6. Layer with half of the vegetable mixture, dollops of the ricotta mixture, a third of the mozzarella, and more marinara sauce. Repeat layering: noodles, remaining vegetables, ricotta, mozzarella, and sauce.
7. Top with the last 3 noodles, spread remaining marinara sauce evenly over the top, and sprinkle with the remaining mozzarella and Parmesan cheese.
8. Cover the dish tightly with aluminum foil and bake for 40 minutes.
9. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden brown.
10. Let the lasagna rest for 10-15 minutes before serving. This helps it set and makes slicing easier.
11. Garnish with fresh basil leaves and enjoy!

Tips & Variations

For a creamier texture, mix a beaten egg into the ricotta cheese before layering. This helps bind the cheese and vegetables together perfectly.

If you want to add more protein, consider layering in cooked lentils or crumbled tofu seasoned with Italian herbs.

Feel free to swap vegetables based on seasonality — roasted butternut squash, eggplant, or bell peppers are delicious alternatives.

For a vegan version, use dairy-free ricotta and mozzarella substitutes and check that the Barilla noodles are vegan.

Don’t skip the resting time after baking; it makes the lasagna easier to cut and serve.

Nutrition Facts

Serving Suggestions

This vegetarian lasagna pairs perfectly with a crisp green salad dressed with a light vinaigrette. Roasted garlic bread or a warm baguette also complements the meal beautifully, adding a lovely crunch to your dinner.

For a refreshing finish, try a simple fruit sorbet or a light lemon dessert.

Looking for more delicious recipes to round out your meal? Check out our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a sweet treat, or try the Green Goodness Juice Recipe to cleanse your palate with fresh, vibrant flavors.

Conclusion

This Barilla No Boil Vegetarian Lasagna recipe proves that you can enjoy classic comfort food without spending hours in the kitchen. The no-boil noodles simplify the process, while the blend of fresh vegetables and cheeses makes every bite flavorful and satisfying.

Perfect for both weeknight dinners and special occasions, this lasagna is a versatile dish that can be tailored to your tastes and dietary needs.

Whether you’re cooking for family, friends, or just yourself, this recipe offers a delicious way to enjoy a wholesome vegetarian meal with minimal effort. Don’t hesitate to experiment with different veggies or cheeses to make it your own.

Happy cooking!

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