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Delicious vegetarian lasagna with layers of veggies and cheese

Vegetarian Lasagna

A comforting vegetarian lasagna packed with layers of noodles, rich marinara, creamy bechamel, and colorful mixed veggies, perfect for family dinners and potlucks.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 pieces lasagna noodles
  • 2 cups marinara sauce
  • 2 cups bechamel sauce
  • 2 cups mixed vegetables (zucchini, bell peppers, spinach) Feel free to swap based on freshness.
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh basil for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then drain.
  2. In a baking dish, spread a layer of marinara sauce on the bottom.
  3. Layer three lasagna noodles over the sauce.
  4. Spread half of the ricotta cheese on top, followed by half of the mixed vegetables, half of the bechamel sauce, and a third of the mozzarella cheese.
  5. Repeat the layers—noodles, marinara, ricotta, mixed veggies, bechamel, and mozzarella—until the last layer of noodles, topped with marinara, remaining bechamel sauce, and the rest of the mozzarella and Parmesan cheese.
  6. Drizzle with olive oil, cover with foil, and bake for 25-30 minutes.
  7. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
  8. Let it cool for a few minutes, garnish with fresh basil, and serve.

Notes

Pairs beautifully with a garden salad or crusty garlic bread. Leftovers can be stored in an airtight container for up to 3 days. Freeze portions for up to 3 months, thaw before reheating.