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No Red Meat Lasagna

This Italian-style lasagna stands out because it offers all the comfortand richness of a classic recipe, without the heaviness of red meat.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Lasagna noodles (regular or no-boil) or Lasagna Sheets: Often fresh (sold in dairy/refrigerated aisles),
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups mushrooms chopped
  • 1 large zucchini diced
  • 1 bell pepper diced
  • 2 cups spinach chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 3 cups marinara sauce
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella
  • ½ cup grated Parmesan
  • 1 egg optional, to mix with ricotta

Method
 

  1. Method
    Preheat oven to 375°F (190°C).
    Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
    Add mushrooms, zucchini, and bell pepper. Cook until softened, about 5–7 minutes.
    Stir in spinach, oregano, basil, salt, and pepper. Cook for another 2 minutes, then remove from heat.
    In a medium bowl, mix ricotta with egg if using.
    Spread a thin layer of marinara sauce on the bottom of a baking dish.
    Add a layer of lasagna noodles, or sheets then spread some ricotta mixture, veggie filling, and mozzarella.
    Repeat layers until ingredients are used, finishing with sauce and mozzarella on top.
    Cover loosely with foil and bake for 30 minutes.
    Remove foil and bake another 10–15 minutes until cheese is golden and bubbling.
    Let rest 10 minutes before slicing and serving.

Notes

Chef’s Tips
  • Substitute vegetables based on season—eggplant, kale, or carrots work great.
  • For added richness, mix in a little pesto with the ricotta.
  • Use no-boil noodles or fresh sheets to save time and effort.
  • This lasagna freezes well perfect for meal prep.
    Tip text