Vegetarian vegetable lasagna
Layers of tomato vegetables, ricotta and pasta under a golden cheese topping.
Before you start
Serves 6. Contains wheat and milk. Choose vegetarian-suitable cheeses.
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 2 zucchini, diced
- 250 g mushrooms, chopped
- 700 g passata
- 1 teaspoon oregano
- 250 g ricotta
- 150 g grated mozzarella
- 200 g no-preboil lasagna sheets
- 100 ml water
Method
- Heat oven to 190°C/375°F. Soften onion in oil, add zucchini and mushrooms and cook until their liquid reduces.
- Add passata, oregano and water and simmer 10 minutes. Check the pasta packet for liquid requirements and adjust if necessary.
- Layer sauce, pasta and spoonfuls of ricotta in a medium dish, finishing with sauce and mozzarella. Ensure dry pasta is covered by sauce.
- Cover and bake according to the pasta instructions, typically 35 minutes, then uncover for 10–15 minutes. Check pasta is tender and the centre reaches 165°F/74°C.
- Rest 10 minutes before cutting.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Practical guidance