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Vegetable Lasagna with Zucchini Lattice (vegetarian)

Vegetable Lasagna with Zucchini Lattice (vegetarian)

Angelina
A hearty Vegetable Lasagna with Zucchini Lattice - layers of ricotta, veggies, marinara sauce, noodles, and mozzarella cheese make the perfect filling vegetarian lasagna!
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main
Cuisine Vegetarian
Servings 8 -10 servings

Ingredients 

Marinara Sauce

  • ¼ cup flat leaf parsley
  • ¼ cup fresh basil
  • 2 tsp dried oregano
  • 4 cloves garlic
  • 1 medium onion quartered
  • 1 carrot
  • ¼ cup olive oil
  • 1 28- oz can San Marzano tomatoes crushed
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 tsp black pepper
  • ½ tsp red pepper flakes

Lasagna

  • 1 cup carrots diced
  • 3 zucchinis diced
  • 2 yellow squash diced
  • 2 cups mushrooms diced
  • 1 15- oz container ricotta
  • 3 cups 12 oz mozarella, shredded
  • 1 ¼ cups parmesan shredded (divided)
  • ¼ cup basil chopped
  • 1 package no-boil lasagna noodles
  • 3 zucchinis thinly sliced lengthwise

Instructions 

  • Begin by making the marinara sauce. Place herbs, garlic, onion, and carrot in a food processor and process until chopped.
  • Heat oil in a heavy bottom saucepan over medium high heat. Transfer herb/vegetable mixture to saucepan and saute for 5 minutes. Add tomatoes, sugar, salt, black pepper, and red pepper flakes. Stir to combine. Bring to a simmer, then continue cooking for 30 minutes, stirring occasionally.
  • Preheat oven to 375 degrees F.
  • Steam carrots, zucchini, yellow squash, and mushroom for 5 minutes, or until tender. Mix with marinara sauce.
  • In a mixing bowl, combine ricotta, shredded mozzarella, 1 cup parmesan, and basil. Stir to combine.
  • Arrange the thinly sliced zucchini over paper towels. Sprinkle with salt and set aside.
  • Assemble lasagna by spreading ½ cup marinara/vegetable mixture over bottom of a 9 x 13 -inch baking dish. Cover with a layer of noodles, arranging crosswise. Spread ¼ of the cheese mixture over noodles, then top with 1 cup sauce. Repeat 3 more times. Spread any remaining sauce over.
  • Pat down thinly sliced zucchini slices to remove any excess water. Arrange in a lattice pattern over lasagna. Sprinkle with ¼ cup parmesan.
  • Bake lasagna uncovered with for 50 minutes to 1 hour. Let stand 15 to 20 minutes and serve.
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