This incredible Vegetarian Lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce. It’s one of my favorite fridge clean-out recipes because it can be made with just about any roastable veggies!

If you enjoy this lasagna recipe, then you’ll also love my homemade tomato sauce recipe.
I like to serve this tasty and flavorful lasagna with a green salad on the side and our beautiful rustic sourdough focaccia bread.

Ingredients

• 2 cups white button mushrooms, chopped
• 1 carrot grated
• 1 onion chopped
• 1 yellow bell pepper, chopped
• 1 medium zucchini, chopped
• 1 clove of garlic, grated
• 1 tbsp tomato paste
• 1 bottle tomato passata (680 grams/24oz)
• 1/2 cup water
• 1 tsp dried Italian herbs
• salt and pepper to taste
• 1/4 cup olive oil

Vegetables

Of course, you can use many or few vegetables, but fresh is preferred until you pack this vegetable lasagna, red bell pepper, mushrooms, zucchini, onions, and carrots. They add so much flavor. And you could also include celery, baby spinach, tomatoes, and red onions.

Tomato Sauce

Use a good quality store-bought tomato sauce or, if you have extra time, make a batch of homemade tomato pasta for lasagna sauce because it’s smooth and gives a lovely texture to the sauce.

Lasagna Sheets

For our best vegetarian lasagna with ricotta cheese recipe, Fresh egg lasagna sheets are used. Dried lasagna sheets are also used for.

Ricotta Cheese

Ricotta cheese: Substitute cottage cheese if desired. I like to use whole milk ricotta, but you can use a lower-fat version if you want to. And fresh mozzarella that you cut or grate into small pieces is a great choice, but pre-shredded is definitely to add more flavour.

Make The Best Vegetarian Lasagna Step by Step

Prep The Vegetables

Now it is time to prepare the vegetables for most of the work you have to do. And you can use as many vegetables or a few as I mentioned before as you like.If you have little children who don’t like vegetables, you could shred the veggies as finely as possible so the kids can’t recognize them.

If there is no issue, keep the veggies fairly chunky.

Pour some olive oil into a large saucepan over medium heat. Before adding the onion and garlic, saute the mushrooms first. After 5 minutes, add the vegetables along with the seasoning. Now cook the vegetables until they are light brown and soft.

Add Tomato Passata

Before adding the tomato passata, I mix in a tablespoon of tomato paste to enhance the flavor of our sauce even more. Stir in the paste and let it cook for a couple of minutes. Pour in tomato pasta, don’t forget to rinse out the bottle with some water. Stir to combine, cover the saucepan, and simmer for at least 15 minutes. Season with salt and pepper to taste.

The Ricotta Cheese Topping

Ricotta Cheese Topping

• 250 grams 8.8oz ricotta cheese
• 1 cup grated mozzarella
• 1/2 cup grated mozzarella (to sprinkle over the top)
• salt and pepper to taste
• 5 tbsp water
• 1 packet of fresh or dried lasagna sheets

Mixing the ricotta cheese with grated mozzarella and topping is simple and quick to make. When the sauce is simmering, you have enough time to mix the cheese.
Season with salt and pepper, and done.

Put The Vegetarian Lasagna Together

Add a layer of sauce to the bottom of the baking dish. Place the lasagna sheets on top until the sauce is covered. Add another layer of sauce and a few dollops of the ricotta cheese. Cover with the next layer of lasagna sheets. Repeat the process until all of the tomato sauce and lasagna sheets have been used up. The last layer should be the lasagna sheets. Cover the last layer of lasagna sheets with the ricotta cheese topping and sprinkle a bit of mozzarella cheese on the top.

Bake The Lasagna

Cover the pan with foil and place it on a baking sheet to catch any drips. Bake 30-35 minutes at 400 degrees, or until the sauce is bubbly. Most importantly, rest your lasagna for 5 minutes before slicing so that the pieces stay intact. Serve and enjoy!

Try my delicious recipes, you will also like.

• Best Brussels Sprout recipe
• Fried Cabbage Patties
• Butternut Pumpkin Soup
• German Potato Salad

Let’s Get Started With Our Best Vegetarian Lasagna With Ricotta Cheese

Lasagna has always been a loved and much-requested dish in vegetarian restaurants. This vegetable lasagna goes a step beyond, adding deep flavor by roasting the vegetables. Creamy goat cheese is mixed in with the ricotta for a rich, creamy, tangy flavor. A fantastic way to enjoy a healthy meal that is packed with flavor. Preparing and roasting the veggies in the oven is easy, and this vegetable lasagna is perfect for weeknights and special occasions. Always a crowd pleaser.

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