This meatless lasagna is a comforting classic made with layers of pasta, a creamy ricotta filling, and your favorite marinara sauce. It’s a substantial vegetarian main dish that comes together with common pantry and refrigerator staples.
Assembling this dish is straightforward and takes about 20 minutes before it goes into the oven. Using jarred sauce makes it a practical choice for a weeknight dinner, and the results are warm, cheesy, and satisfying.
Why is Meatless Lasagna a Must-Try?
The recipe relies on jarred marinara sauce, which saves you the time and effort of making a sauce from scratch.
A three-layer structure is easy to remember and assemble, creating a tall, hearty lasagna without complex steps.
Baking in a standard 9×13 inch dish yields enough to feed a family, with potential for welcome leftovers.
Ingredients for Meatless Lasagna
• Ricotta Cheese: Whole milk ricotta will give you a creamier, richer filling than part-skim.
• Marinara Sauce: The sauce provides a lot of the flavor, so choose a brand you already enjoy eating.
• Lasagna Noodles: This recipe is written for standard, boil-type noodles. They provide a firm texture and good structure.
• Mozzarella Cheese: For the best melt, buy a block of low-moisture mozzarella and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that can affect how they melt.
Exact quantities are in the recipe card below.
How to Make Meatless Lasagna
Step 1: Prepare the Oven and Filling
First, get your oven heating to 375°F and lightly oil a 9×13 inch baking dish. While it preheats, make the cheese filling by mixing the ricotta, eggs, Parmesan, parsley, salt, pepper, and one cup of the mozzarella in a bowl.
Step 2: Assemble the Lasagna Layers
Start by spreading a layer of marinara sauce in the bottom of your dish. Add a layer of noodles, followed by half of the ricotta mixture and more sauce. Repeat these layers once more, then top with a final layer of noodles and the rest of the sauce.
Step 3: Bake and Rest the Lasagna
Sprinkle the remaining two cups of mozzarella over the top. Cover the dish with foil and bake for 45 minutes. Uncover it and bake for another 10-15 minutes to brown the cheese. It is important to let the lasagna sit on the counter for about 10 minutes before you slice into it.
What to Serve with Meatless Lasagna
Serve with a simple green salad with a vinaigrette dressing. Garlic bread is also a good companion for soaking up any extra sauce.
Expert Tips for Meatless Lasagna
Letting the lasagna rest is important. It allows the layers to firm up, which makes for cleaner slices.
For food safety, ensure the lasagna is cooked through. The center should reach an internal temperature of 160°F (71°C) since the recipe contains eggs.
If you use no-boil noodles, you may not need to adjust the recipe, but check the package directions. They tend to absorb more liquid, so be sure the top layer is well covered in sauce.
You can assemble the lasagna up to 24 hours in advance. Cover and refrigerate, then add 10-15 minutes to the covered baking time.
How to Store and Freeze Meatless Lasagna
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions or the whole lasagna for up to 3 months. Reheat in the oven at 350°F until hot, or in the microwave.
Meatless Lasagna Recipe FAQs
Can I add vegetables to this lasagna?
Yes. Sautéed spinach (well-drained), mushrooms, or chopped zucchini are great additions. You can layer them in with the ricotta mixture or the sauce.
Can I make this lasagna ahead of time?
Definitely. You can assemble the entire lasagna, cover it, and keep it in the refrigerator for up to 24 hours before baking. You may need to add about 10 minutes to the covered baking time.
Do I have to cook the lasagna noodles first?
This recipe is designed for standard, uncooked lasagna noodles that you do not need to boil beforehand. They cook in the oven from the moisture in the sauce.
Meatless Lasagna
Ingredients
- 6 cups marinara sauce 48 oz / 1.4 L
- 12 standard lasagna noodles
- 30 oz whole milk ricotta cheese 850g
- 2 large eggs lightly beaten
- 1/2 cup grated Parmesan cheese 50g
- 3 cups shredded low-moisture mozzarella cheese divided, 12 oz / 340g
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil for greasing the dish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.
- In a medium bowl, combine the ricotta cheese, beaten eggs, Parmesan cheese, 1 cup of the shredded mozzarella, parsley, salt, and pepper. Stir until well mixed.
- Spread 1 1/2 cups of marinara sauce evenly over the bottom of the prepared baking dish.
- Arrange 4 lasagna noodles on top of the sauce in a single layer. You may need to break a noodle to fit the pan.
- Spread half of the ricotta mixture over the noodles. Top with 1 1/2 cups of marinara sauce.
- Repeat the layering process once more: 4 noodles, the remaining ricotta mixture, and 1 1/2 cups of sauce.
- Place the final 4 noodles on top and cover with the remaining 1 1/2 cups of sauce, making sure the noodles are fully submerged.
- Sprinkle the remaining 2 cups of mozzarella cheese evenly over the top. Cover the dish tightly with foil.
- Bake for 45 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned. The center should be hot.
- Let the lasagna rest for at least 10 minutes before cutting and serving. This helps the layers set.
Notes
