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Classic Meatless Vegetable Lasagna with Spinach

This meatless lasagna is packed with vibrant vegetables and layers of creamy ricotta, rich marinara, and gooey mozzarella, making it the perfect comfort food for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 12 oz lasagna noodles Cooked according to package instructions
  • 2 cups fresh spinach Rinsed and wilted
  • 1 medium zucchini, sliced Adds freshness and crunch
  • 1 medium bell pepper, diced Provides a sweet flavor
  • 1 medium onion, chopped Adds flavor
  • 2 cloves garlic, minced Enhances overall flavor
  • 2 cups ricotta cheese Mix with seasoning for creaminess
  • 2 cups shredded mozzarella cheese Makes it cheesy and stringy
  • 1 cup grated Parmesan cheese Adds a nutty flavor
  • 4 cups marinara sauce Can be store-bought or homemade
  • 1 teaspoon Italian seasoning For flavor enhancement
  • to taste Salt and pepper For seasoning the dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions. Once done, drain and set aside.
Cooking Vegetables
  1. In a large skillet over medium heat, add a splash of olive oil and sauté the chopped onion and garlic for 1-2 minutes until fragrant.
  2. Add the sliced zucchini and diced bell pepper to the skillet, cooking until tender.
  3. Incorporate the fresh spinach, cooking until it wilts.
Preparing Ricotta Mixture
  1. In a bowl, mix together the ricotta cheese, Italian seasoning, and a pinch of salt and pepper.
Assembling Lasagna
  1. Spread a thin layer of marinara sauce at the bottom of your baking dish.
  2. Layer the lasagna noodles, followed by the ricotta mixture, sautéed vegetables, shredded mozzarella, and more marinara sauce.
  3. Repeat these layers and finish with a final layer of noodles topped with marinara sauce, Parmesan, and remaining mozzarella.
Baking
  1. Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
  3. Let it sit for a few minutes before slicing and serving.

Notes

Leftover lasagna can be kept in the refrigerator for 3-5 days. It can also be frozen for 2-3 months. When reheating, make sure to steam or cover to retain moisture.