Best Vegetarian Lasagna Recipe Epicurious Tips and Tricks

Lasagna is a timeless Italian classic that brings comfort and joy to any dining table. But when you’re looking for a hearty vegetarian version, the challenge is to make it just as satisfying and flavorful without the meat.

This best vegetarian lasagna recipe from Epicurious strikes the perfect balance between layers of tender pasta, savory vegetables, creamy ricotta, and rich tomato sauce. Whether you’re a longtime vegetarian or simply want to enjoy a meat-free meal, this recipe will delight your taste buds and impress your guests.

In this blog post, I’ll walk you through every step of making this delicious vegetarian lasagna—from gathering the freshest ingredients to assembling and baking it to perfection. Plus, you’ll find tips to customize the recipe, nutrition facts, and serving suggestions to elevate your meal.

Ready to dive into a lasagna that’s bursting with flavor and wholesome goodness? Let’s get started!

Why You’ll Love This Recipe

This vegetarian lasagna recipe is a crowd-pleaser for many reasons. First, it uses a medley of fresh vegetables like zucchini, spinach, and mushrooms that add texture and nutrients.

The layers of creamy ricotta and mozzarella cheese meld beautifully with a robust tomato sauce, making every bite comforting and rich.

Unlike some vegetarian lasagnas that can feel dry or bland, this recipe ensures a moist, cheesy, and deeply flavorful dish. It’s perfect for family dinners, potlucks, or meal prep because it reheats wonderfully.

Plus, it’s easy to adapt based on what veggies you have on hand or your preferred cheeses. If you love Italian cooking, check out my Classico Sun Dried Tomato Alfredo Sauce Recipe for another twist on creamy pasta dishes.

Ingredients

• 9 lasagna noodles (regular or no-boil)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach, roughly chopped
• 24 ounces marinara sauce (preferably homemade or high-quality store-bought)
• 1 ½ cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Optional: pinch of red pepper flakes for a little heat

Equipment

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

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
2. Cook the lasagna noodles. Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and lay them flat on a lightly oiled baking sheet to prevent sticking.
3. Sauté the vegetables. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add zucchini and mushrooms. Cook until they release their moisture and soften, about 7 minutes. Stir in the chopped spinach and cook until wilted, another 2 minutes. Season with salt, pepper, dried basil, oregano, and optional red pepper flakes. Remove from heat.
5. Prepare the ricotta mixture. In a bowl, combine ricotta cheese, egg, half of the Parmesan cheese, and a pinch of salt and pepper. Mix until smooth.
6. Assemble the lasagna. Spread a thin layer of marinara sauce on the bottom of the baking dish. Place three lasagna noodles over the sauce, slightly overlapping.
7. Layer the filling. Spread one-third of the ricotta mixture evenly over the noodles, then half of the sautéed vegetables, followed by one-third of the mozzarella cheese. Spoon about one-third of the marinara sauce over this layer.
8. Repeat the layers. Add three more noodles, the remaining ricotta mixture, the rest of the vegetables, another third of mozzarella, and another third of sauce. Finish with the last three noodles, remaining sauce, mozzarella, and the remaining Parmesan cheese sprinkled on top.
9. Cover and bake. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes until the cheese is bubbly and golden.
10. Let it rest. Remove the lasagna from the oven and let it sit for at least 10 minutes before slicing. This helps the layers set and makes serving easier.

Tips & Variations

“For extra flavor, roast the vegetables before assembling the lasagna.” Roasting deepens their taste and adds a subtle caramelization that elevates the dish.

If you prefer a vegan version, substitute ricotta with tofu ricotta or cashew cream, and use vegan mozzarella. You can also swap the zucchini and mushrooms with roasted eggplant or butternut squash for a seasonal twist.

Don’t have time to boil noodles? Use no-boil lasagna noodles, but be sure to spread sauce generously to ensure they cook fully in the oven.

This recipe freezes beautifully, so make a double batch and keep one for later.

Nutrition Facts

Serving Suggestions

This vegetarian lasagna pairs wonderfully with a fresh green salad dressed in lemon vinaigrette or a simple Caesar salad. For a more indulgent meal, serve with warm garlic bread or a crusty baguette.

Enjoy your meal with a chilled glass of white wine or sparkling water with lemon. For dessert, try the Cinnamon Pecan Ice Cream Recipe to complement the savory richness of the lasagna.

Conclusion

This vegetarian lasagna recipe from Epicurious is a delicious and satisfying way to enjoy a classic Italian favorite without meat. With fresh vegetables, creamy cheeses, and a flavorful tomato sauce, it offers a perfect balance of textures and tastes that will satisfy vegetarians and meat-eaters alike.

Not only is this dish comforting and hearty, but it’s also versatile and easy to customize according to your preferences or seasons. Whether for a family dinner, a potluck, or a cozy night in, this lasagna always delivers a memorable meal.

Don’t forget to check out my other recipes like the Cheese Penny Recipe for more cheesy goodness or the Clam Chowder San Francisco Recipe for a different seafood-inspired delight.

Enjoy cooking, and buon appetito!

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