Best Vegetarian Lasagne Recipe for Delicious Family Meals

Lasagne is a timeless comfort food that warms the soul, and this best vegetarian lasagne recipe brings all the hearty, cheesy goodness without any meat. Perfect for family dinners or cozy nights in, this dish layers tender pasta sheets with a rich medley of vegetables, creamy béchamel sauce, and a generous sprinkle of mozzarella and parmesan.

Whether you’re a seasoned vegetarian or just looking to add a delicious meatless meal to your repertoire, this lasagne is packed with flavor and texture that will satisfy even the most devoted carnivores.

What makes this recipe stand out is its balance of fresh ingredients and the creamy, cheesy layers that meld together into a luscious casserole. It’s also quite adaptable, so you can swap in your favorite veggies or cheese types.

Plus, it’s a fantastic way to impress guests or meal prep for the week ahead. Ready to create a show-stopping vegetarian lasagne?

Let’s dive in!

Why You’ll Love This Recipe

This vegetarian lasagne is a celebration of fresh, wholesome ingredients combined with comforting, cheesy layers. It’s:

• Rich and creamy: Thanks to a homemade béchamel sauce that adds a velvety texture.
• Loaded with veggies: Zucchini, spinach, mushrooms, and bell peppers add vibrant color and nutrition.
• Versatile: Easily customizable to suit your favorite vegetables or dietary needs.
• Family-friendly: A crowd-pleaser that satisfies vegetarians and meat-eaters alike.
• Make-ahead friendly: Prepare it a day ahead for flavors to meld beautifully.

Plus, it pairs wonderfully with a fresh salad or garlic bread for a complete meal.

Ingredients

• 9 lasagne sheets (fresh or no-boil)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium zucchini, thinly sliced
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 3 cups fresh spinach
• 28 oz canned crushed tomatoes
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• For the béchamel sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk
• Pinch of nutmeg
• Salt and pepper, to taste

Equipment

• Large sauté pan
• Medium saucepan
• Whisk
• Large mixing bowl
• Baking dish (9×13 inch)
• Wooden spoon
• Measuring cups and spoons
• Chef’s knife and cutting board

Instructions

1. Prepare the vegetable sauce: Heat olive oil in a large sauté pan over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook another minute until fragrant.
2. Add vegetables: Toss in zucchini, mushrooms, and red bell pepper. Cook for 7-8 minutes, stirring occasionally, until vegetables are tender. Add fresh spinach and cook until wilted, about 2 minutes.
3. Add tomato sauce and seasoning: Pour in the crushed tomatoes along with oregano, basil, salt, and pepper. Reduce heat and simmer for 15 minutes, stirring occasionally to meld the flavors.
4. Make the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, ensuring no lumps form. Continue whisking until sauce thickens, about 6-8 minutes. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
5. Prepare ricotta mixture: In a large bowl, combine ricotta cheese with the egg, mixing well to create a creamy filling. Season lightly with salt and pepper.
6. Assemble the lasagne: Preheat oven to 375°F (190°C). Spread a thin layer of vegetable tomato sauce on the bottom of the baking dish. Place 3 lasagne sheets on top. Spread one-third of the ricotta mixture over the noodles, then spoon one-third of the vegetable sauce. Drizzle with béchamel sauce and sprinkle with mozzarella and Parmesan.
7. Repeat layers: Add another layer of 3 lasagne sheets, ricotta, vegetable sauce, béchamel, and cheeses. Finish with the last 3 sheets, remaining vegetable sauce, béchamel, and top generously with mozzarella and Parmesan.
8. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
9. Rest and serve: Let the lasagne rest for 10-15 minutes before slicing. This helps it set for easier serving.

Tips & Variations

For extra richness, add a layer of sautéed eggplant or roasted butternut squash.

Try swapping mozzarella for smoked provolone or gouda to add a different smoky flavor.

You can prepare this lasagne a day ahead, refrigerate, and bake it fresh the next day.

To make it vegan, substitute ricotta with tofu ricotta and use plant-based milk and cheese alternatives.

Nutrition Facts

Serving Suggestions

This vegetarian lasagne pairs beautifully with a crisp green salad tossed in a light vinaigrette. Garlic bread or crusty Italian bread with herb butter is also a fantastic accompaniment.

For dessert, try something light and refreshing like our Cinnamon Pecan Ice Cream Recipe to balance the richness of the lasagne.

Looking for more comforting dishes to round out your meal? Check out the Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy pasta side or the Cheese Penny Recipe for a cheesy appetizer.

Conclusion

This vegetarian lasagne recipe is a perfect blend of wholesome vegetables, creamy cheeses, and flavorful sauces that come together to create a truly satisfying meal. Whether you’re cooking for a family gathering or a casual weeknight dinner, this dish will impress with its hearty layers and comforting warmth.

It’s a wonderful way to enjoy the classic flavors of lasagne while keeping things meat-free and fresh.

With easy-to-follow steps and adaptable ingredients, you can make this lasagne your own by adding your favorite veggies or switching up the cheeses. Plus, the leftovers taste even better the next day, making it ideal for meal prep.

Give it a try, and you might just find your new go-to vegetarian comfort food!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegetarian Lasagne Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian lasagne packed with layers of roasted vegetables, rich tomato sauce, and creamy cheese. Perfect for a family dinner or meal prep.”, “prepTime”: “PT30M”, “cookTime”: “PT45M”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“9 lasagne sheets”, “2 tablespoons olive oil”, “1 large onion, chopped”, “3 cloves garlic, minced”, “2 cups mushrooms, sliced”, “2 zucchinis, sliced”, “1 red bell pepper, chopped”, “4 cups spinach, fresh”, “28 oz crushed tomatoes”, “1 teaspoon dried oregano”, “1 teaspoon dried basil”, “2 cups ricotta cheese”, “2 cups shredded mozzarella cheese”, “1/2 cup grated Parmesan cheese”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan and saut\u00e9 onion and garlic until translucent.”}, {“@type”: “HowToStep”, “text”: “Add mushrooms, zucchini, and bell pepper; cook until tender.”}, {“@type”: “HowToStep”, “text”: “Stir in crushed tomatoes, oregano, basil, salt, and pepper; simmer for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Wilt spinach in a separate pan and set aside.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of tomato sauce in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer 3 lasagne sheets over the sauce.”}, {“@type”: “HowToStep”, “text”: “Add half the vegetable mixture, half the spinach, and dollops of ricotta cheese.”}, {“@type”: “HowToStep”, “text”: “Sprinkle with mozzarella cheese.”}, {“@type”: “HowToStep”, “text”: “Repeat layering once more and top with remaining lasagne sheets and sauce.”}, {“@type”: “HowToStep”, “text”: “Sprinkle Parmesan and remaining mozzarella on 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 golden.”}, {“@type”: “HowToStep”, “text”: “Let cool for 10 minutes before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “18 g”, “fatContent”: “15 g”, “carbohydrateContent”: “35 g”}}