Bubbly, cheesy, and creamy vegetarian lasagna makes a fantastic family dinner or hearty meal for feeding a crowd. No time is spent boiling noodles in this easy & healthy lasagna recipe, and you can even substitute your favorite seasonal vegetables. Great for meal-prep!
Make vegetable filling:
In a large skillet, heat 2 tbsp. of the olive oil over medium-high heat. Add onion and cook until translucent, around 5 to 7 minutes. Add mushrooms & zucchini and cook for 5 minutes, until most of the liquid has cooked off.
Make the tomato sauce:
Using the same pan, heat the remaining 2 tablespoons of olive oil. Add garlic, oregano, basil, and red pepper flakes (if using), and cook for 1 minute, until garlic is fragrant.
Add tomato paste and cook for around 3 minutes. Add 2 tomato paste cans of water (or 1 ¼ cups) and stir until combined. Add crushed tomatoes, 1 teaspoon of salt, and let it simmer for 5 minutes.
Assemble lasagna:
Heat oven to 400 degrees F. Place lasagna noodles in a large baking dish and cover with hot tap water. Let the noodles soak for 10 minutes.
Click below to get the full recipe with step-by-step instructions!
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!