Vegetarian Lasagna with Ricotta
Vegetarian lasagna with ricotta is the perfect cozy meal for two. This dish combines layers of tender lasagna noodles, a hearty vegetable marinara sauce, creamy ricotta, and gooey melted cheese. It’s an excellent way to enjoy a comforting Italian classic with a lighter, meat-free twist. Packed with the goodness of vegetables, this lasagna is balanced and flavorful, appealing even to those who aren’t strictly vegetarian.
Equipment
- Skillet
- Bowl small
Ingredients
For the Vegetable Marinara Sauce
- 1 tbsp Olive Oil
- ½ onion Small-sized. Finely chopped
- 1 Garlic Clove minced
- ½ Zucchini Medium-sized
- ½ Carrot Medium-sized, diced
- ½ cup Mushrooms chopped
- 1 cup Canned Crushed Tomatoes
- ½ tsp Dried Oregano
- ½ tsp Dried Basil
- Salt and Pepper to taste
For the Ricotta Layer
- ½ cup Ricotta Cheese
- ¼ cup Parmesan cheese grated
- 1 Egg Yolk
- 1 tbsp Fresh parsley (optional) chopped
- Nutmeg Pinch of it
Additional Ingredients
- 4-5 Lasagna Noodles no-boil or pre-cooked
- ½ cup Mozzarella Cheese Shredded
Instructions
Prepare the Vegetable Marinara Sauce
- Heat olive oil in a skillet over medium heat.
- Add the onion and garlic, sauté until translucent (2-3 minutes).
- Stir in zucchini, carrot, and mushrooms; cook until softened (5-6 minutes).
- Pour in crushed tomatoes, add oregano, basil, salt, and pepper.
- Reduce heat and let simmer for 10 minutes until slightly thickened.
Mix the Ricotta Layer
- In a small bowl, combine ricotta, Parmesan, egg yolk, parsley, and a pinch of nutmeg.
- Mix until smooth and set aside.
Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of vegetable marinara sauce on the bottom of a small baking dish (around 6x8 inches).
- Place a layer of lasagna noodles over the sauce. Break noodles to fit, if necessary.
- Spread a layer of the ricotta mixture over the noodles, followed by a layer of marinara sauce.
- Repeat the layers (noodles, ricotta, marinara) until all ingredients are used, ending with marinara on top.
- Sprinkle shredded mozzarella cheese evenly over the top layer.
Bake the Lasagna
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna rest for 5-10 minutes before serving.