Best Vegetarian Lasagna
A layered masterpiece with roasted vegetables, creamy ricotta, and tangy marinara, baked until bubbly and golden. This italian-inspired vegetarian ready in about 80 minutes pairs lasagna noodles, olive oil, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz lasagna noodles
- 2 tbsp olive oil
- 1, finely chopped onion
- 3 cloves, minced garlic
- 1, sliced thin zucchini
- 1, sliced thin eggplant
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp dried basil
- 2 tbsp, chopped fresh basil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook 12 oz lasagna noodles until al dente, then drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 chopped onion and 3 minced garlic cloves, cooking for 5 minutes until softened. Add 1 sliced zucchini and 1 sliced eggplant, cooking for 8 minutes until tender, stirring occasionally.
- Step 3: In a bowl, mix 1 cup ricotta with 1/2 tsp dried basil and 1/2 tsp salt. Spread 1/2 cup marinara sauce in a 9x13-inch baking dish, then layer with 4 noodles, 1/3 of the vegetable mixture, 1/2 of the ricotta mixture, and 1/2 cup marinara sauce.
- Step 4: Repeat layers twice, ending with noodles, 1/2 cup marinara, 1/2 cup shredded mozzarella, and 1/2 cup grated Parmesan. Sprinkle with 2 tbsp chopped fresh basil.
- Step 5: Cover with foil and bake for 25 minutes, then remove foil and bake 15 more minutes until cheese is bubbly and golden. Rest 10 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Vegetarian Lasagna take to make?
Total time is about 80 minutes (30 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best Vegetarian Lasagna?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lasagna noodles from drying out.
Can I substitute ingredients in Best Vegetarian Lasagna?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best Vegetarian Lasagna for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best Vegetarian Lasagna?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
