Meatless Lasagna (Vegetarian) Recipe

Name: Meatless Lasagna (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lasagna noodles, cooked (I suggest to cook a few more in case of breakage); ⅓ cup grated parmesan cheese; 1 cup shredded mozzarella cheese (or more if desired); 3 -4 tablespoons olive oil; 1 small onion, chopped; 5 -6 large garlic cloves, finely chopped (do not mince); 1 teaspoon dried basil (rubbed between fingers to release the flavors); 1 ½ teaspoons dried oregano (rubbed between fingers to release flavors); ½ teaspoon crushed red pepper flakes (adjust to heat level) (optional); 2 cups zucchini, finely diced; 12 lb fresh sliced mushrooms; 1 small carrot, peeled and finely diced; 1 red bell pepper, seeded and chopped; 1 (6 ounce) can tomato paste; 1 (28 ounce) can crushed tomatoes; 1 (14 ounce) can diced tomatoes, undrained; 1 ½ teaspoons seasoning salt (or to taste); 12-1 teaspoon fresh ground black pepper (or to taste); 4 cups ricotta cheese; ¼ cup heavy whipping cream; 2 large eggs, beaten; 1 ½ cups shredded mozzarella cheese; ¼ cup grated parmesan cheese; ½ teaspoon garlic powder; 1 teaspoon seasoning salt; ½ teaspoon fresh ground black pepper (or to taste)

Servings: persons

9 lasagna noodles, cooked (I suggest to cook a few more in case of breakage)
⅓ cup grated parmesan cheese
1 cup shredded mozzarella cheese (or more if desired)
3 -4 tablespoons olive oil
1 small onion, chopped
5 -6 large garlic cloves, finely chopped (do not mince)
1 teaspoon dried basil (rubbed between fingers to release the flavors)
1 ½ teaspoons dried oregano (rubbed between fingers to release flavors)
½ teaspoon crushed red pepper flakes (adjust to heat level) (optional)
2 cups zucchini, finely diced
12 lb fresh sliced mushrooms
1 small carrot, peeled and finely diced
1 red bell pepper, seeded and chopped
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes, undrained
1 ½ teaspoons seasoning salt (or to taste)
12-1 teaspoon fresh ground black pepper (or to taste)
4 cups ricotta cheese
¼ cup heavy whipping cream
2 large eggs, beaten
1 ½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
½ teaspoon garlic powder
1 teaspoon seasoning salt
½ teaspoon fresh ground black pepper (or to taste)

1
Grease a 13 x 9-inch baking pan.
2
For the sauce (this is strongly recommended to make 1-3 days in advance and refrigerate) heat olive oil in a large skillet over medium-high heat.
3
Add in onion, chopped garlic, basil, oregano and chili flakes; saute for 3 about minutes.
4
Add in zucchini, sliced mushrooms, carrots and bell pepper; cook stirring for about 4 minutes.
5
Add in tomato paste; stir for 1 minute.
6
Add in crushed and diced tomatoes with juice; bring to a boil over medium heat stirring.
7
Reduce heat to low and simmer uncovered for 35-40 minutes (season with salt and pepper about halfway through cooking time, DO NOT cover the pot or the sauce will become thin).
8
In a bowl combine all filling ingredients until well blended.
9
TO ASSEMBLE.
10
Remove 2 cups of sauce and set aside (this will go on top of the lasagna after layering).
11
Spread one-third of the sauce into bottom of the baking dish.
12
Place 3 cooked noodles over the sauce.
13
Place HALF of the cheese mixture over the noodles.
14
Repeat the layers; one-third sauce, 3 noodles, then remaining cheese mixture.
15
Top with remaining one-third sauce then 3 noodles.
16
Spread the reserved 2 cups of sauce over the top (covering the noodles).
17
Sprinkle 1/3 cup grated Parmesan cheese over the top of the sauce.
18
Cover and bake at 350 degrees F (bottom rack) for 45 minutes.
19
Uncover and sprinkle 1 cup or more of mozzarella cheese on top then return to oven and bake uncovered for anoth 5-8 minutes.
20
Allow to rest for 15 minutes or more before slicing.

2938

kcal

Calories

137

Fat

291

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 9 lasagna noodles, cooked (I suggest to cook a few more in case of breakage), ⅓ cup grated parmesan cheese, 1 cup shredded mozzarella cheese (or more if desired), 3 -4 tablespoons olive oil, and more.

Yes, Meatless Lasagna (Vegetarian) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatless Lasagna (Vegetarian)

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