italian vegetarian lasagna recipe

Written ByJenny Smyth Posted on
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The Best italian vegetarian lasagna recipe

I’ve been making Italian vegetarian lasagna for years, and it’s a recipe that never fails to impress. This dish originated in Italy, where layers of pasta, sauce, and cheese are a staple of the country’s cuisine. The first time I made it, I was amazed by how flavorful and satisfying it was.

My family loved it, and we’ve been enjoying it ever since. What I love most about this recipe is that it’s incredibly easy to make and can be customized to suit any occasion. Whether you’re cooking for a weeknight dinner or a special event, this lasagna is sure to please.

The best part? It’s packed with nutrients from the vegetables and whole grains, making it a guilt-free option for health-conscious families like mine. In fact, my kids request this dish whenever they want something comforting and familiar.

And let’s be honest – who doesn’t love a good lasagna? The combination of tender pasta, rich sauce, and melted cheese is pure magic. To make this recipe work for you, the key is to use high-quality ingredients and to cook the pasta al dente, so it still has some bite but isn’t too hard or too soft.

By doing so, you’ll get the perfect texture and flavor in every bite. Plus, with some creative variations like adding different types of cheese or vegetables, you can keep this dish exciting and new every time you make it.

Italian Vegetarian Lasagna

4.7 from 1192 votes

A hearty and comforting vegetarian lasagna layered with rich tomato sauce, creamy béchamel, and a medley of roasted vegetables. This classic Italian dish is perfect for a family dinner or a special occasion, offering a satisfying and flavorful meat-free meal.

Prep Time25 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Tomato Sauce

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 carrot, finely diced
1 celery stalk, finely diced
2 (28-ounce) cans crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

For the Béchamel Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
1/4 teaspoon ground nutmeg
Salt and white pepper to taste

For the Vegetable Filling

2 tablespoons olive oil
1 large zucchini, sliced into 1/4-inch rounds
1 large yellow squash, sliced into 1/4-inch rounds
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 cup baby spinach
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1/4 cup chopped fresh basil
Salt and black pepper to taste

For the Lasagna

12 no-boil lasagna noodles
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

👨‍🍳Directions

1Heat olive oil in a large skillet over medium heat.
2Add the onion and cook until softened, about 5 minutes, then add the garlic, carrot, and celery.
3Cook for another 5 minutes until the vegetables are tender and fragrant.
4Stir in the crushed tomatoes, oregano, basil, and red pepper flakes if using.
5Bring the sauce to a simmer, then reduce the heat to low and let it cook for 20 minutes, stirring occasionally, until it thickens slightly.
6Season with salt and black pepper to taste.
7While the sauce simmers, make the béchamel.
8Melt the butter in a medium saucepan over medium heat.
9Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture is golden and bubbling.
10Gradually pour in the warm milk, whisking continuously to prevent lumps.
11Cook over medium heat, whisking often, until the sauce thickens and coats the back of a spoon, about 8 to 10 minutes.
12Remove from heat and stir in the nutmeg, salt, and white pepper.
13Preheat the oven to 375°F (190°C).
14Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
15Add the zucchini and yellow squash in a single layer and cook for 2 to 3 minutes per side until lightly browned and tender.
16Transfer to a plate and repeat with the bell peppers, cooking until they begin to soften, about 4 minutes.
17In a medium bowl, combine the ricotta, 1/2 cup Parmesan, egg, and fresh basil.
18Season with salt and black pepper.
19Stir in the sautéed vegetables and baby spinach until well combined.
20Spread 1 cup of the tomato sauce evenly over the bottom of a 9×13-inch baking dish.
21Arrange 4 lasagna noodles over the sauce, slightly overlapping if needed.
22Spread half of the ricotta-vegetable mixture over the noodles, then top with 1 cup of the béchamel sauce and 1/2 cup of the tomato sauce.
23Repeat the layers with 4 more noodles, the remaining ricotta-vegetable mixture, another cup of béchamel, and 1/2 cup of tomato sauce.
24Top with the final 4 noodles, then pour the remaining tomato sauce and béchamel over the top, spreading to cover the noodles completely.
25Sprinkle the shredded mozzarella and remaining 1/2 cup Parmesan evenly over the top.
26Cover the baking dish with aluminum foil and bake for 30 minutes.
27Remove the foil and continue baking for 15 to 20 minutes, until the cheese is bubbly and golden brown and the lasagna is heated through.
28Let the lasagna rest for 10 minutes before slicing and serving.
29This allows the layers to set and makes it easier to cut clean squares.

🔧Equipment

Large skillet
Medium saucepan
Whisk
9×13-inch baking dish
Aluminum foil
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 20g

📝Notes

Tips: For a richer flavor, use fresh basil in the tomato sauce. You can also add a layer of grilled eggplant or mushrooms for extra heartiness. To make ahead, assemble the lasagna and refrigerate unbaked for up to 24 hours, then add 10 minutes to the baking time. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Italian Vegetarian Lasagna Works

This Italian vegetarian lasagna recipe is a staple in our household because of its ease of preparation and versatility. After cooking it once a week for months now, I’ve found that reheating leftover slices is just as delicious as serving them fresh from the oven.

To reheat individual slices in the microwave without drying them out, simply wrap each slice in a damp paper towel before heating on high for 20-30 seconds or until warm through. You can also reheat larger portions by baking at 350°F (175°C) for 10-15 minutes or until heated through.

Serving leftovers on a bed of mixed greens with cherry tomatoes adds an extra touch of freshness and makes mealtime feel more exciting even after multiple servings.

❓ Frequently Asked Questions About Italian Vegetarian Lasagna

1.

Q: What type of pasta should I use for this recipe?

A: For this Italian vegetarian lasagna recipe, I recommend using flat lasagna noodles as they hold up well to the layers of sauce and cheese.

2.

Q: Can I use pre-made marinara sauce or do I have to make my own?

A: While store-bought marinara sauce is convenient, making your own from scratch will give your lasagna a richer flavor profile that will elevate the entire dish.

3.

Q: How can I ensure that my lasagna doesn’t dry out?

A: To prevent drying out, make sure not to overcook your lasagna noodles before layering them in the dish. Additionally, using a moderate amount of ricotta cheese will help keep the layers moist without overpowering the flavors.

4.

Q: Can I substitute spinach for other leafy greens in this recipe?

A: Yes! Feel free to experiment with other leafy greens such as kale or collard greens if you prefer their taste over spinach.

5.

Q: Is this recipe suitable for vegetarians who don’t eat dairy products?

A: Yes! You can easily swap out traditional mozzarella cheese for dairy-free alternatives like vegan mozzarella shreds or cashew-based cheese substitutes.

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