Ricotta and Vegetable Lasagna

This recipe is seriously the best vegetable lasagna! Packed with veggies and filled with spinach and ricotta cheese, this easy vegetable lasagna recipe makes enough servings for a family dinner with plenty of leftovers for lunch.

I know the thought of meatless lasagna might leave some people skeptical, but I assure you this easy vegetable lasagna is a satisfying dish even meat lovers will approve of. The combination of veggies gives this lasagna a hearty texture, while the spinach ricotta filling adds a ton of flavor, and the layers of shredded cheese give it that ooey-gooey pull-apart cheesiness that only the best lasagna has.

Whether you’re whipping up a weekend dinner, prepping something for a potluck, or just looking for something different for meal prep, this veggie lasagna is a great addition to your healthy recipe repertoire.

Why You’ll Love It

• Vegetarian – This vegetarian lasagna is something the whole family can enjoy and can easily be adapted to suit additional dietary needs.
• High in Fiber – With 6 grams of fiber per serving, this lasagna is a healthy and filling meal.
• High in Protein – The combination of cheeses ensures this veggie lasagna contains 20 grams of vegetarian protein per slice.
• Keeps Well – This vegetable lasagna keeps well in the fridge and freezer, making it a great meal prep idea for lunch or dinner.

Ingredients + Substitutions

• Vegetables – A combination of zucchini, bell pepper, mushrooms, and onion to fill the lasagna with veggies and fiber. Carrots, yellow squash, eggplant, and/or broccoli would also work well.
• Tomatoes – To make the tomato sauce. The recipe calls for crushed tomatoes, but marinara sauce or passata will also work.
• Ricotta Cheese – To add some protein and make a creamy filling. You can use whole milk or skim ricotta cheese, or use whole milk or low-fat cottage cheese instead. See the notes section of the recipe card for details.
• Spinach – To add some greens and fiber to the ricotta filling. The recipe calls for frozen spinach, but you can use fresh spinach if needed. See the notes section of the recipe for details.
• Herbs + Spices – A combination of oregano, red pepper flakes, nutmeg, and fresh basil to flavor the lasagna.
• Egg – To bind the spinach ricotta filling and add a boost of protein.
• Lasagna Noodles – To add some complex carbohydrates and layer the lasagna. The recipe calls for no-boil noodles but you can use regular lasagna noodles if preferred. See the notes section of the recipe card for details.
• Mozzarella Cheese – To add some more protein and healthy fats and top the lasagna. You can use low or high-moisture mozzarella.
• Salt and Pepper – To season.
• Parmesan cheese – To serve, although optional.
• Fresh Basil – To serve, although optional.

Serving Suggestions

This vegetable lasagna recipe is a well-balanced meal, complete with protein, carbohydrates, fiber, and healthy fats. It can be enjoyed on its own or adapted to suit your calorie or macro needs:

• To make it lower in fat, use low-fat ricotta cheese and part-skim shredded cheese.
• To make it higher in fiber, use whole-wheat lasagna noodles and/or serve with a side of green salad.
• To make it higher in protein, add a pound of cooked ground beef, chicken, turkey, or crumbled tofu to tomato sauce.
• To make it more filling, serve the lasagna with a side of crusty bread and/or a side salad.

Other Vegetable Pasta Recipes:

• Spinach Ricotta Pasta
• Creamy Zucchini Pasta
• Beet Pasta
• Tomato Cottage Cheese Pasta
• Green Goddess Pasta

Ricotta and Vegetable Lasagna

Author: Stephanie Kay

This is the best veggie lasagna! With a creamy ricotta spinach filling and lots of vegetables, it’s a healthy and delicious casserole that’s perfect for a hearty vegetarian meal.

• Author: Stephanie Kay
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 9 slices
• Category: Dinner
• Method: Baked

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Ingredients

Vegetable Sauce:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 small zucchinis, diced
• 1 red bell pepper, diced
• 2 cups mushrooms, diced
• 4 cloves garlic, minced
• 1 teaspoon oregano
• 1/2 teaspoon chili flakes (optional)
• 1/2 teaspoon salt
• 1 can (28 ounces) crushed tomatoes, or marinara sauce

Spinach Ricotta Filling:

• 2 cups ricotta cheese
• 6 ounces frozen spinach, thawed and pressed to remove excess water, roughly chopped
• 1/2 cup parmesan cheese, grated
• 1 egg, whisked
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 pinch black pepper

Lasagna:

• 12 no-boil lasagna/oven-ready noodles, plus more if needed
• 2 cups shredded mozzarella cheese
• Fresh parmesan, to serve (optional)
• Fresh basil, to serve (optional)

Instructions

1. Preheat the oven to 400°F and grab a 9×12-inch baking dish.
2. In a large pot on medium-high heat, warm the olive oil, add diced onion, and cook them for 3-4 minutes until they begin to soften.
3. Add the diced zucchini, bell pepper, and mushrooms and cook for another 4-5 minutes until all of the vegetables are tender.
4. Add the minced garlic, oregano, red pepper flakes, salt, and pepper to the pot, stir to coat the vegetable mixture, and cook for an additional minute until fragrant.
5. Add the crushed tomatoes and ½ cup of water to the pot, and stir to combine with the vegetables, taste and adjust the seasoning with salt and pepper as needed. Bring the sauce to a bubble, then reduce it to a simmer and allow to continue cooking while you prepare the other ingredients. 
6. In a large bowl, add the ricotta cheese, thawed and chopped spinach, parmesan cheese, egg, nutmeg, salt, and black pepper, and stir until well combined.
7. Once all of your ingredients are ready, begin to assemble the lasagna. (If you are using oven-ready lasagna noodles they can be added directly to the lasagna, if you are using dried noodles refer to the package directions to prepare them before adding them to the lasagna. See note below.)
8. Add ½ cup of the sauce to the bottom of the baking dish, spreading it out evenly, then layer the bottom of the dish with lasagna noodles, snapping off their ends to fit and/or overlap their edges as needed.
9. Spread the vegetable sauce over the first layer of lasagna noodles, reserving  1 ½ cups for the top layer, and spread it out evenly to cover the noodles. Then top the sauce with a second layer of lasagna noodles.
10. Dollop the spinach and ricotta mixture over the second layer of lasagna noodles, spreading it out evenly to ensure all of the noodles are covered. Then top the ricotta mixture with a third layer of lasagna noodles.
11. Spread the reserved vegetable sauce over the third layer of lasagna noodles, spreading it out evenly across the noodles, and then sprinkle the top with shredded mozzarella cheese.
12. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 40 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the top is golden brown.
13. Once cooked, remove the lasagna from the oven and allow it to cool for 5-10 minutes, then slice and serve with freshly grated parmesan cheese and basil and slice to serve.
14. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months.

Notes

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #2 and add it step #4.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder and add it in step #4.

To Use Cottage Cheese: Swap the ricotta cheese for 2 cups of cottage cheese. Add it to a food processor and blend until smooth before adding it to the recipe in step #6.

To Use Fresh Spinach: Swap the frozen spinach for 8 cups of fresh spinach. Warm a teaspoon of olive oil in a pan, add the fresh spinach, and cook, stirring regularly, until wilted, and add it to the ricotta mixture as per step #6.

To Use Regular Lasagna Noodles: Swap the no-boil lasagna noodles for 12 regular lasagna noodles, and cook them as per package directions before adding them to the lasagna beginning in step #8.

Nutrition

• Serving Size: 1 slice
• Calories: 411 calories
• Sugar: 7 grams
• Fat: 18 grams
• Carbohydrates: 41 grams
• Fiber: 6 grams
• Protein: 21 grams