Layered Vegetable and Ricotta Lasagne
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 (vegetarian) ready in about 75 minutes pairs cooked al dente lasagne noodles, olive oil, large, finely chopped 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Layered Vegetable and Ricotta Lasagne take to make?
Total time is about 75 minutes (30 min prep + 45 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 Layered Vegetable and Ricotta Lasagne?
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 olive oil from drying out.
Can I substitute ingredients in Layered Vegetable and Ricotta Lasagne?
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 Layered Vegetable and Ricotta Lasagne for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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.
Is Layered Vegetable and Ricotta Lasagne vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors were amazing, my whole family loved it!
- ★★★★★
Perfect for a cozy dinner, and so easy to make.
- ★★★★★
This recipe is a keeper, so much better than store-bought.
