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Close-up slice of weeknight vegetarian lasagna with no-boil noodles, spinach, mushrooms, ricotta, marinara, and melted mozzarella on a beige plate with fresh basil.

Weeknight Vegetarian Lasagna

An easy weeknight vegetarian lasagna made with no-boil noodles and one pan. Sauté veggies, layer with ricotta, marinara, and mozzarella, then bake until bubbly and golden. Big flavor, clean slices, and leftovers reheat great.
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Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Italian, Italian- American
Calories: 650
Ingredients Method

Ingredients
  

  • 9 no-boil lasagna sheets 3 per layer
  • 3 cups 720 ml marinara, plus ½ cup (120 ml) water to loosen
  • 1 Tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 cups 150–170 g mushrooms, sliced
  • 1 small zucchini diced (about 150 g)
  • 2 cups 60 g spinach (fresh; or 1 cup frozen, squeezed dry)
  • 1 cup 250 g ricotta (or cottage cheese)
  • 1 egg
  • 2 cups 200 g shredded mozzarella
  • ½ cup 45–50 g grated parmesan
  • 1 tsp Italian seasoning or ½ tsp oregano + ½ tsp basil
  • Salt & pepper to taste
  • Red-pepper flakes optional
  • Fresh basil optional, for serving

Method
 

  1. Prep. Heat oven to 375°F / 190°C. Oil an 8-inch (20 cm) baking dish.
  2. Sauté veg. In a skillet, heat oil. Cook onion, mushrooms, and zucchini with a pinch of salt until most moisture cooks off (5–7 min). Add garlic and spinach; cook 1–2 min. Pepper to taste.
  3. Mix filling. In a bowl, combine ricotta, egg, ¼ cup parmesan, ½ cup mozzarella, Italian seasoning, salt, and pepper.
  4. Loosen sauce. Stir water into marinara so it’s slightly thin (helps hydrate no-boil noodles).
  5. Layer (3 layers). First, Spread ½ cup sauce in the dish. Add noodles → ricotta → veggies → mozzarella → sauce. Second,Repeat twice, finishing with lots of sauce at edges, then the rest of mozzarella + parmesan.
  6. Bake. Cover tented with foil. Bake 25–30 min. Uncover and bake 10–15 min more until bubbly and golden (broil 1–2 min if you like).
  7. Rest & serve. Let stand 10–15 min for clean slices. Top with basil and a pinch of chili flakes if you like.