Layered Vegetable and Ricotta Lasagne

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty vegetarian lasagne featuring spinach, mushrooms, and ricotta cheese in a rich tomato sauce, baked to golden perfection with a creamy finish. This Italian-inspired pasta recipe (vegetarian), ready in about 75 minutes, pairs lasagne noodles, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, 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.

Prep: 30 min Cook: 45 min Serves 8 Italian cuisine 420 cal/serving

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Ingredients

12, cooked al dente lasagne noodles
2 tbsp olive oil
1 large, finely chopped onion
2 cloves, minced garlic
8 oz, sliced mushrooms
2 cups fresh spinach
1/2 cup vegetable broth
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1 (15 oz) container ricotta cheese
1 cup, grated mozzarella cheese
1/4 cup, grated parmesan cheese
1/2 cup milk

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Instructions

Step 1: Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 5 minutes until translucent. Add minced garlic and mushrooms, cooking for 5 minutes until tender.
Step 2: Stir in fresh spinach and vegetable broth, cooking until spinach wilts (about 2 minutes). Add crushed tomatoes, dried oregano, salt, and pepper. Simmer for 15 minutes to thicken.
Step 3: In a bowl, mix ricotta cheese with 1/2 cup milk and a pinch of salt. Season tomato sauce with salt and pepper to taste.
Step 4: Spread 1/2 cup tomato sauce in the bottom of a 9x13-inch baking dish. Layer 4 cooked lasagne noodles over sauce. Spread half of ricotta mixture over noodles, then spoon 1/2 of remaining tomato sauce over ricotta. Repeat layers: noodles, ricotta, tomato sauce. Top with final 4 noodles and remaining tomato sauce.
Step 5: Sprinkle mozzarella and parmesan cheeses over the top. Bake for 30 minutes until cheese is melted and bubbly. Let rest for 10 minutes before serving.