Vegetarian Lasagna Ricotta Recipe : Guide, Tips, Tricks

Vegetarian lasagna is a timeless, comforting dish that’s perfect for any occasion. Whether you’re hosting a family dinner, meal prepping for the week, or simply craving something hearty and satisfying, this dish delivers on all fronts. The blend of tender pasta, rich tomato sauce, savory vegetables, and creamy ricotta cheese creates a layered masterpiece that delights with each bite.

In today’s recipe, we’ll focus on a vegetarian lasagna featuring a decadent ricotta filling. If you’ve never tried making lasagna from scratch, don’t worry! We’ll walk through each step with clear instructions, expert tips, and a few creative twists to make your meal even more enjoyable. So, grab your apron and get ready to prepare a dish that’s as delicious as it is nourishing!

Vegetarian Lasagna Ricotta Recipe

This vegetarian lasagna with ricotta cheese is a delightful spin on the classic lasagna. The ricotta provides a rich, creamy texture that complements the layers of pasta, vegetables, and sauce perfectly. Plus, it’s easy to customize based on your preferences and what’s available in your kitchen.

• Prep time: 20 minutes
• Cook time: 45-50 minutes
• Total time: 1 hour 10 minutes
• Servings: 6-8

Ingredients Needed

To create the ultimate vegetarian lasagna with ricotta, gather these simple ingredients. Each element adds a distinct layer of flavor, resulting in a harmonious dish that feels both indulgent and fresh.

For The Lasagna

• 9 lasagna noodles (no-boil or regular)

  • Opt for whole wheat or gluten-free noodles for a healthier twist.

• 2 cups ricotta cheese (full-fat for creaminess, or part-skim for a lighter version)

  • The ricotta acts as the creamy base for the lasagna filling.

• 2 cups shredded mozzarella cheese (divided into 1 ½ cups and ½ cup for layering and topping)

  • Mozzarella melts beautifully and creates that gooey, cheesy goodness.

• 1 Cup Grated Parmesan Cheese

  • Adds a salty, umami flavor that balances the creaminess of the ricotta.

For The Vegetable Filling

• 1 medium onion, chopped

  • Provides a savory base that will be sautéed with garlic for depth.

• 2 cloves garlic, minced

  • Adds fragrance and an aromatic quality to the dish.

• 2 cups fresh spinach, roughly chopped

  • A great way to sneak in some greens and enhance the dish with a slightly earthy flavor.

• 1 medium zucchini, sliced thin

  • The zucchini will soften and absorb all the flavors of the sauce and spices.

• 1 red bell pepper, chopped

  • Adds a sweet and slightly tangy flavor, along with a pop of color.

• 1 cup mushrooms, sliced

  • Adds umami, moisture, and a meaty texture, perfect for a vegetarian dish.

• 1 Can (14 Oz) Crushed Tomatoes

  • The foundation of the sauce; you can use a low-sodium version if you’re watching your salt intake.

• 1 Tablespoon Tomato Paste

  • Concentrates the tomato flavor and adds richness to the sauce.

• 1 Teaspoon Dried Oregano

  • Brings a classic Italian flavor to the dish.

• 1 Teaspoon Dried Basil

  • Adds an aromatic touch that complements the vegetables.

• Salt and pepper to taste

  • Essential for balancing the flavors and bringing the dish to life.

Cooking Instructions

Let’s dive into the steps to create this irresistible vegetarian lasagna. Don’t worry if you’re new to lasagna-making – it’s simpler than it sounds!

1. Prepare The Noodles

   • Boil the lasagna noodles (if not using no-boil noodles) according to the package instructions. Drain and set aside, making sure to add a bit of olive oil to prevent them from sticking together.

2. Cook The Vegetable Filling

   • In a large pan, heat olive oil over medium heat.
   • Add the onion and sauté for about 5 minutes, until softened and translucent.
   • Add the garlic and cook for another minute, until fragrant.
   • Toss in the zucchini, bell pepper, and mushrooms. Sauté for 7-10 minutes, stirring occasionally, until the vegetables soften and release their moisture.
   • Add the spinach and cook until wilted, about 2 minutes.
   • Pour in the crushed tomatoes and tomato paste, and stir to combine. Add the oregano and basil, and season with salt and pepper. Simmer for 15 minutes, allowing the sauce to thicken and flavors to meld.

3. Prepare The Ricotta Mixture

   • In a medium bowl, combine the ricotta cheese, 1 ½ cups of mozzarella cheese, and Parmesan. Stir well to incorporate, adding a pinch of salt and pepper to taste.

4. Assemble The Lasagna

   • Preheat your oven to 375°F (190°C).
   • In a 9×13-inch baking dish, spread a thin layer of the vegetable sauce on the bottom.
   • Layer 3 lasagna noodles on top of the sauce.
   • Spread one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable sauce.
   • Repeat the layers twice: noodles, ricotta, and sauce.
   • For the final layer, top with the remaining mozzarella and a sprinkle of Parmesan.

5. Bake

   • Cover the baking dish with aluminum foil and bake for 30 minutes.
   • After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.

6. Serve

   • Allow the lasagna to cool for 10 minutes before slicing. This helps the layers set, making for easier serving.

Ingredient Science Spotlight

Let’s dive into the science behind some of the key ingredients in this recipe.

• Ricotta Cheese

  Ricotta is a soft, creamy cheese made from whey (the leftover liquid from curdling milk). It has a high moisture content, which makes it perfect for creating creamy layers in lasagna. Its mild, slightly sweet flavor pairs beautifully with savory vegetables and tangy tomato sauce.

• Mozzarella

  Mozzarella is a fresh cheese known for its stringy, melt-in-your-mouth texture. It adds a comforting, gooey richness to the lasagna, and as it bakes, it creates the iconic golden, bubbly top we all crave.

• Tomato Sauce (Crushed Tomatoes)

  The acidity in tomatoes helps cut through the richness of the cheese, balancing the flavors. Cooking down the tomatoes concentrates their natural sugars, giving the sauce a deeper, sweeter flavor.

• Spinach And Zucchini

  Vegetables like spinach and zucchini add moisture and nutritional value to the dish. They also absorb the flavors of the sauce, making each bite a little more delightful. Spinach brings iron and fiber, while zucchini adds a light, slightly sweet flavor.

Expert Tips

• Use fresh pasta: If you can, use fresh lasagna noodles rather than dried ones. They have a tender texture and cook much faster, plus they absorb the flavors of the sauce better.
• Add some red pepper flakes: For a bit of heat, sprinkle some red pepper flakes into your vegetable filling. It won’t overpower the dish, but it’ll give it a subtle kick.
• Let it rest: After baking, let your lasagna rest for 10 minutes before serving. This will allow the layers to set and make it easier to slice.
• Make it ahead: Lasagna actually tastes even better the next day! Feel free to make it ahead of time and store it in the fridge for up to 3 days. It also freezes wonderfully if you want to save some for later.

Recipe Variations

• Add More Veggies

  You can easily swap in different vegetables based on what you have or your personal preferences. Try adding roasted eggplant, carrots, or even artichoke hearts for a unique twist.

• Make It Spicy

  Add a bit of hot Italian sausage (vegetarian versions available) or extra red pepper flakes for some heat.

• Vegan Version

  Use vegan ricotta (store-bought or homemade) and dairy-free mozzarella to create a fully plant-based lasagna. A sprinkle of nutritional yeast in the ricotta mix can add a cheesy, nutty flavor.

• Gluten-Free

  Use gluten-free lasagna noodles for a gluten-free alternative. Be mindful that some gluten-free noodles might require extra cooking time or may fall apart easily, so always follow the package instructions.

Final Words

This vegetarian lasagna with ricotta is the kind of dish that brings people together. The layers of tender pasta, rich sauce, and gooey cheese create a balanced and comforting meal that even meat lovers will adore. Plus, it’s full of vegetables, making it both satisfying and nourishing.

Whether you’re preparing a cozy family dinner or looking for a dish that’ll impress guests, this recipe will not disappoint. With its layers of flavor and variety of textures, this lasagna is sure to become a staple in your kitchen.

FAQs

What Are The Main Ingredients In A Vegetarian Lasagna Ricotta Recipe?

The main ingredients typically include lasagna noodles, ricotta cheese, mozzarella cheese, Parmesan cheese, tomato sauce, spinach or other vegetables (like zucchini, mushrooms, or bell peppers), garlic, onion, and Italian seasoning. Some recipes may also call for egg or other binding agents.

Can I Use Dairy-free Ricotta For A Vegan Version Of Vegetarian Lasagna?

Yes, you can substitute dairy ricotta with dairy-free ricotta made from ingredients like tofu, cashews, or almonds. This is a great option for those seeking a vegan lasagna recipe. Make sure the rest of your ingredients, like the mozzarella, are also dairy-free.

How Do I Prepare The Ricotta Cheese For The Lasagna?

For a typical vegetarian lasagna, the ricotta cheese is usually mixed with some seasoning such as salt, pepper, garlic powder, and Italian herbs. You may also add a beaten egg to help bind the mixture together. Some recipes include spinach or other vegetables mixed into the ricotta for added flavor and texture.

Can I Make The Lasagna In Advance And Refrigerate It?

Yes, you can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld. Simply cover the lasagna tightly with plastic wrap or aluminum foil, and bake it when ready.

Can I Freeze Vegetarian Lasagna With Ricotta?

Yes, vegetarian lasagna with ricotta can be frozen. To do so, assemble the lasagna as directed, but do not bake it. Instead, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and bake as usual.

What Type Of Vegetables Work Best In A Vegetarian Lasagna?

Vegetables that work well in vegetarian lasagna include spinach, mushrooms, zucchini, bell peppers, eggplant, and onions. You can either sauté the vegetables first to soften them, or layer them raw, depending on the recipe.

How Long Should I Bake Vegetarian Lasagna With Ricotta?

The typical baking time for vegetarian lasagna is around 40-45 minutes at 375°F (190°C). If the lasagna has been refrigerated or frozen, the baking time may be slightly longer, around 50-60 minutes, to ensure it’s heated all the way through.

Can I Use No-boil Lasagna Noodles In This Recipe?

Yes, no-boil lasagna noodles can be used in a vegetarian lasagna ricotta recipe. They absorb moisture from the sauce while baking, eliminating the need for pre-cooking. Just make sure there is enough sauce to keep the noodles moist during baking.

How Can I Make The Lasagna Spicier?

To make your vegetarian lasagna spicier, you can add ingredients like red pepper flakes, hot sauce, or chili powder to the tomato sauce. Additionally, adding spicier vegetables such as jalapeños or bell peppers can enhance the heat.

What Can I Substitute For Ricotta Cheese If I Don’t Have It?

If you don’t have ricotta cheese, you can substitute with cottage cheese, mascarpone, or even a mixture of cream cheese and Greek yogurt. If you’re looking for a dairy-free option, tofu or cashew-based cheese can also work as a ricotta substitute.