5 Cheese Vegetarian Lasagna Recipe for Easy Family Dinners

Lasagna is a beloved comfort food, and when it’s packed with five different cheeses, it becomes an indulgent, mouthwatering masterpiece. Our 5 Cheese Vegetarian Lasagna recipe is a celebration of rich, creamy textures and bold flavors that will satisfy vegetarians and cheese lovers alike.

This dish layers tender pasta sheets with a luscious blend of ricotta, mozzarella, parmesan, fontina, and asiago cheeses, combined with a vibrant tomato sauce and fresh vegetables. It’s perfect for family dinners, special occasions, or whenever you crave something hearty and cheesy.

Plus, it’s a fantastic way to impress guests with minimal effort but maximum flavor!

Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward to follow, and the result is a beautifully baked lasagna with bubbling cheese and a golden crust. If you love this recipe, be sure to check out other delicious dishes like our Breakfast Wellington Recipe and Bread And Gravy Recipe for more comfort-food inspiration.

Why You’ll Love This Recipe

This 5 cheese vegetarian lasagna is the ultimate comfort food that combines the best of Italian classics with a vegetarian twist. Here’s why it stands out:

• Layered richness: Five carefully chosen cheeses create a creamy, flavorful texture that melts beautifully.
• Vegetarian-friendly: No meat, but packed with hearty vegetables and robust tomato sauce.
• Make-ahead friendly: Assemble in advance and bake when ready, perfect for busy schedules or entertaining.
• Customizable: Easily swap veggies or cheeses to suit your taste or pantry stock.
• Family favorite: It’s a crowd-pleaser that kids and adults alike will enjoy.

Ingredients

• 12 lasagna noodles (regular or no-boil)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup shredded fontina cheese
• 1 cup shredded asiago cheese
• 4 cups marinara sauce (homemade or store-bought)
• 2 cups fresh spinach, chopped
• 1 medium zucchini, thinly sliced
• 1 red bell pepper, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Equipment

• Large pot for boiling noodles
• Large skillet for sautéing vegetables
• 9×13 inch baking dish
• Mixing bowls
• Spoon or spatula for layering
• Grater for cheese
• Aluminum foil for covering

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles: Boil noodles according to package instructions until al dente. Drain and set aside on a lightly oiled tray to prevent sticking.
3. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
4. Add zucchini and bell pepper: Sauté for another 5-6 minutes until vegetables soften. Stir in the chopped spinach last, cooking just until wilted. Season with salt, pepper, and dried oregano.
5. Prepare the cheese mixture: In a bowl, combine ricotta cheese with half of the parmesan, half of the asiago, and half of the fontina cheeses. Mix well and season lightly with salt and pepper.
6. Assemble the lasagna: Spread a thin layer of marinara sauce on the bottom of your baking dish. Layer 4 noodles over the sauce, then spread one-third of the cheese mixture on top.
7. Add half of the sautéed vegetables evenly over the cheese. Sprinkle one-third of the shredded mozzarella and a bit of marinara sauce.
8. Repeat the layering: Add another 4 noodles, the remaining cheese mixture, the rest of the vegetables, remaining mozzarella, and more sauce.
9. Final layer: Top with the last 4 noodles, spread the remaining marinara sauce, and sprinkle the remaining parmesan, asiago, and fontina cheeses evenly on top.
10. Cover with foil and bake for 30 minutes. Then remove foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
11. Let it rest: Allow the lasagna to cool for 10-15 minutes before slicing to help it set.
12. Garnish with fresh basil leaves and serve warm.

Tips & Variations

For an extra creamy texture, add a layer of béchamel sauce or substitute some ricotta with cottage cheese.

If you prefer, swap zucchini and bell pepper for mushrooms, eggplant, or even roasted butternut squash.

Use no-boil noodles to save time, but be sure to add extra sauce to keep the layers moist.

To make it vegan, replace cheeses with plant-based alternatives and use a vegan marinara sauce.

Nutrition Facts

Serving Suggestions

This 5 Cheese Vegetarian Lasagna pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness of the cheese. Garlic bread or a crusty baguette are perfect for mopping up any extra sauce.

For a more substantial meal, serve alongside roasted vegetables or a light soup like minestrone. To complement the Italian flavors, a chilled glass of white wine such as Pinot Grigio or a light red like Chianti works beautifully.

Don’t forget to explore other comforting, flavor-packed recipes like our Braised Pork Ribs With Radish Recipe or try something different with our Bluebill Duck Recipes for your next dinner adventure!

Conclusion

This 5 Cheese Vegetarian Lasagna is a true celebration of cheesy goodness and fresh vegetables, making it a perfect meal for any occasion. The blend of five cheeses creates a rich, creamy texture that melts in your mouth, while the vegetables add color, nutrition, and a satisfying bite.

It’s a dish that brings warmth and comfort, ideal for family dinners, potlucks, or a cozy night in.

With simple ingredients and easy steps, this recipe is approachable for cooks of all levels but delivers a restaurant-quality experience. Whether you’re a vegetarian or simply a cheese lover, this lasagna will quickly become a favorite in your recipe collection.

Remember to pair it with fresh greens or crusty bread for a complete meal. Happy cooking!

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