Layered Vegetable and Ricotta Lasagne

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

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.

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

Equipment for this recipe

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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.

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.