Bon Appetit Vegetarian Lasagna Recipe Made Easy

Lasagna is a timeless comfort food beloved by many, and this Bon Appetit Vegetarian Lasagna Recipe elevates the classic with fresh, vibrant vegetables and rich cheeses layered between tender pasta sheets.

Whether you’re a longtime vegetarian or simply looking to add more meatless meals to your repertoire, this lasagna delivers satisfying flavors and textures that everyone will enjoy. Imagine layers of sautéed spinach, mushrooms, and zucchini mingling with creamy ricotta and gooey mozzarella, all enveloped in a bright tomato sauce that bursts with herbs and garlic.

This recipe is perfect for family dinners, potlucks, or meal prepping for the week ahead.

Not only is this dish packed with wholesome ingredients, but it’s also surprisingly easy to prepare. With a few simple steps, you’ll create a hearty, cheesy masterpiece that looks as stunning as it tastes.

If you love Italian cuisine and want to impress without spending hours in the kitchen, this vegetarian lasagna is your new go-to recipe.

Why You’ll Love This Recipe

This vegetarian lasagna stands out for several reasons. First, it’s loaded with fresh vegetables that add both nutrition and flavor.

The combination of spinach, mushrooms, and zucchini ensures that each bite is bursting with earthiness and natural sweetness. Plus, the use of a homemade tomato sauce with fresh herbs gives the dish a vibrant, homemade feel.

Another reason is the creamy cheese mixture. Blending ricotta, mozzarella, and Parmesan creates a luscious texture that melts beautifully.

This recipe also offers flexibility—whether you want to make it entirely vegan by swapping cheeses or add extra veggies like roasted red peppers, the options are endless.

Lastly, this lasagna reheats wonderfully, making it ideal for leftovers or freezing for later. It’s a crowd-pleaser that satisfies vegetarians and meat-eaters alike!

Ingredients

• 9 lasagna noodles (regular or no-boil)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 medium zucchini, diced
• 5 ounces fresh spinach
• 4 cups marinara sauce (homemade or store-bought)
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Equipment

• Large pot for boiling noodles
• Large skillet
• Mixing bowls
• 9×13 inch baking dish
• Wooden spoon or spatula
• Cheese grater
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or cooking spray.
2. Cook the lasagna noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and set aside, laying the noodles flat to avoid sticking.
3. 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. Stir in the garlic, mushrooms, and zucchini. Cook until vegetables are tender and mushrooms have released their moisture, about 7-8 minutes. Add the spinach last and cook until wilted. Season with salt, pepper, basil, and oregano. Remove from heat.
4. Prepare the cheese mixture: In a bowl, combine the ricotta cheese, egg, and half of the grated Parmesan. Mix well and season with a pinch of salt and pepper.
5. Assemble the lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer 3 noodles over the sauce. Spread half of the ricotta mixture over the noodles, then half of the sautéed vegetables. Sprinkle with 1/3 of the mozzarella cheese. Add another layer of sauce. Repeat layers: noodles, remaining ricotta, remaining vegetables, mozzarella, and sauce. Finish with a final layer of noodles, sauce, mozzarella, and remaining Parmesan cheese on top.
6. Bake the lasagna: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the top is golden brown.
7. Rest and serve: Let the lasagna rest for at least 10 minutes before slicing. This helps the layers set and makes serving easier.

Tips & Variations

For the best texture, make sure to not overcook your noodles—they should be firm to the bite since they’ll continue cooking in the oven.

Feel free to customize this recipe to your liking by adding other vegetables such as roasted red peppers, eggplant, or kale. You can also swap out ricotta for cottage cheese for a slightly lighter filling.

If you prefer a vegan version, substitute the cheeses with plant-based alternatives and omit the egg from the mixture. Using no-boil noodles can save time and simplify the process.

For a richer sauce, try this Classico Sun Dried Tomato Alfredo Sauce Recipe to add a creamy twist to your layers.

Nutrition Facts

Serving Suggestions

This vegetarian lasagna pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness of the cheese. Roasted garlic bread or a crusty baguette makes a great side to soak up any extra sauce.

For a more indulgent meal, serve alongside a glass of your favorite red wine or a refreshing sparkling water with lemon. If you want to keep the theme fully vegetarian and explore more recipes, check out our Cheese Penny Recipe for an appetizer or our Cinnamon Pecan Ice Cream Recipe for dessert.

Conclusion

This Bon Appetit Vegetarian Lasagna recipe is a delicious and wholesome take on a beloved classic. Its layers of fresh vegetables, creamy cheeses, and vibrant tomato sauce come together to create a comforting dish perfect for any occasion.

Whether you’re cooking for family, friends, or just treating yourself, this lasagna is sure to impress and satisfy.

With easy-to-follow instructions and adaptable ingredients, it’s a recipe that suits both beginners and seasoned cooks alike. Plus, the leftovers taste even better the next day, making it a practical choice for busy households.

Give this recipe a try, and enjoy the hearty flavors of Italy with a vegetarian twist!

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