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slice of no boil lasagna being lifted from baking dish.
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5 from 7 votes

Vegetarian No Boil Lasagna Recipe (with regular noodles)

Bubbly, cheesy, creamy, and golden brown vegetarian no boil lasagna makes a fantastic family dinner or hearty meal for feeding a crowd. No time is spent boiling noodles in this easy and healthy lasagna recipe, and you can even substitute your favorite seasonal vegetables. It's an excellent option for meal-prep and freezes beautifully.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Resting Time45 minutes
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Vegetarian
Servings: 12 servings
Calories: 411kcal
Author: MaryAnne

Equipment

  • 1 9"x13" baking dish (with deep sides)
  • 1 large skillet

Ingredients

  • 4 Tablespoons extra-virgin olive oil, divided
  • 1 yellow onion, diced
  • 8 ounces cremini (or button) mushrooms, diced
  • 1 medium zucchini, diced
  • 5 ounces baby spinach, roughly chopped
  • 1 ½ teaspoons salt, divided
  • ¼ teaspoon black pepper
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • pinch of red pepper flakes (optional)
  • 1 (6-ounce can) tomato paste
  • 1 (28-ounce can) crushed tomatoes
  • 1 pound shredded low-moisture mozzarella
  • 1 cup grated Parmesan cheese
  • 1 pound (2 cups) whole milk ricotta
  • 1 pound dried lasagna noodles (not no-boil type)
  • fresh parsley (optional garnish)

Instructions

Make vegetable filling:

  • In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add onion and cook until translucent, around 5 to 7 minutes. Add mushrooms and zucchini and cook for 5 minutes, until most of the liquid has cooked off.
  • Add the spinach, ½ teaspoon of salt, and black pepper, and cook until lightly wilted, around 2 to 3 minutes. Transfer to a large bowl and set aside.

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 (save the can) 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.
  • In a medium bowl, combine mozzarella and Parmesan cheese.
  • Coat a 9"x13" baking dish (at least 2.5 inches deep) with non-stick cooking spray. Pour ⅓ cup of tomato sauce into the prepared dish and spread it evenly across the bottom.
  • Gently shake water off noodles and arrange the first layer of noodles, slightly overlapping the noodle edges.
  • Add ¼ of the ricotta over noodles and spread it evenly using a rubber spatula. Add ¼ of the vegetable filling and spread it on top of ricotta. Sprinkle about ⅕ of the mozzarella-Parmesan mixture on top of vegetables, then add about 1 cup of tomato sauce and spread it evenly over the cheese.
  • Assemble your next layer of noodles on top. Repeat the same process (¼ of ricotta, ¼ of the vegetables, ⅕ of the mozzarella-Parmesan, 1 cup of sauce) three times, using up everything but the mozzarella-Parmesan mixture and around ⅓ cup of the tomato sauce.
  • Place the last layer of noodles on top, spread the last of the sauce on top, and sprinkle the remaining mozzarella-Parmesan cheese mixture on top.

Bake lasagna:

  • Cover a large baking sheet with foil and place baking dish on top of it. Lightly coat a piece of foil with non-stick cooking spray and tightly cover baking dish, sprayed side down. Bake with the foil on for 30 minutes. Remove foil and bake for another 20-30 minutes, until lasagna is golden and bubbly on top.
  • Wait 45 minutes (it's worth the wait and you don't want a watery mess!), then garnish with fresh parsley (if using), slice and serve.

Video

Notes

  • Storage: Cover and store in refrigerator for up to 5 days.
  • How to reheat: Cover with foil (in baking dish) and place in a preheated 375 degree F. oven for 25-30 minutes, until heated through.
  • How to freeze: The easiest way to freeze homemade lasagna is to wrap individual slices in foil and place in a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
  • For optimal melting, avoid pre-shredded Parmesan cheese, as cornstarch is often added to avoid it from clumping together.
  • Test lasagna for doneness by sticking a butter knife into the center for a few seconds. Check the knife to see if it's warm/hot in the center.
  • Recipe adapted from Smitten Kitchen.

Nutrition

Calories: 411kcal | Carbohydrates: 34g | Protein: 21g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 721mg | Potassium: 385mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1642IU | Vitamin C: 7mg | Calcium: 377mg | Iron: 2mg