Vegetarian Lasagna

This has turned into one of my favorite dishes, not because it’s semi healthy but it just tastes good! I started making this about a year ago when I was doing “meatless Mondays” with one of my friends. I could make a big pan and have enough for lunch/dinner for almost a month of Mondays. I froze my leftovers, of course 😊. You can obviously make this with meat but I love having the option to make this a vegetarian meal. And I have the perfect recipe for spaghetti sauce if you want to ditch the jar!

Vegetarian Lasagna


Vegetarian Lasagna

  • Lasagna Noodles
  • 16 oz Mushrooms
  • 1 Eggplant
  • 10 oz Frozen Chopped Spinach
  • 8 oz Mozzarella Cheese
  • 8 oz Italian Blend Cheese
  • 15 oz Ricotta cheese
  • 1 Eggs
  • Salt and Pepper (to taste)
  • 30 oz Spaghetti Sauce
  • 1 tbsp Olive Oil
  1. Prep your lasagna noodles to the directions on the package. I typically need 9 noodles for the pan I use.

  2. Preheat a large skillet to medium heat, adding a small amount of olive oil to coat the pan.

  3. Chop your egg plant and slice your mushrooms. Add to your skillet and season with salt and pepper. Cook for about 5 minutes.

  4. Add your spaghetti sauce to the pan and set aside.

  5. Heat your spinach in the microwave and drain the liquid. You want this as dry as possible.

  6. In a medium bowl, mix together your ricotta, mozzarella, egg, a few pinches of salt, and spinach.

  7. Now it’s time to layer! Add a little bit of sauce to the bottom of your baking dish then layer with noodles, your sauce with veggies, and then your ricotta mixture. Repeat and finish with a layer of lasagna noodles, sauce and Italian cheese blend.

  8. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes.

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