Vegetarian Lasagna Bolognese

Ingredients

• 3 tbsp olive oil (divided)
• 1 medium onion (diced)
• 4 cloves garlic cloves (minced)
• 28 oz canned crushed tomatoes (one 28-oz can)
• 10 oz fresh spinach (roughly chopped)
• 15 oz ricotta cheese (room temperature)
• 2 cup mozzarella cheese (shredded, divided)
• 1 cup parmesan cheese (grated, divided)
• 2 tbsp fresh basil (chopped)
• 1 tsp dried oregano
• salt (to taste)
• black pepper (to taste)
• 1 lb lasagna noodles (about 16 noodles)

Instructions

1. 1

   Preheat oven to 375°F. Bring a large pot of salted water to a boil for the pasta.

   10 min
2. 2

   While water heats, warm 2 tbsp olive oil in a large saucepan over medium heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.

   6 min
3. 3

   Add crushed tomatoes, oregano, and a pinch of salt and pepper. Simmer gently for 15 minutes, stirring occasionally, until the sauce deepens in color and flavor. Taste and adjust seasoning.

   15 min
4. 4

   While sauce simmers, cook lasagna noodles according to package directions until al dente. Drain, toss lightly with remaining 1 tbsp olive oil to prevent sticking, and lay flat on parchment paper.

   12 min
5. 5

   In a large bowl, combine ricotta, 1 cup mozzarella, ¾ cup Parmesan, fresh basil, and a generous pinch of salt and pepper. Stir until smooth and well combined. Fold in chopped spinach gently until just incorporated.

   5 min
6. 6

   Spread a thin layer of tomato sauce (about ½ cup) on the bottom of a 9×13-inch baking dish. Arrange 3–4 noodles in a single layer, overlapping slightly.

   2 min
7. 7

   Spread one-third of the ricotta mixture evenly over the noodles, then top with one-third of the remaining sauce. Repeat layers twice more: noodles, ricotta mixture, sauce. Top with a final layer of noodles and remaining sauce.

   3 min
8. 8

   Sprinkle remaining 1 cup mozzarella and ¼ cup Parmesan evenly over the top. Cover with foil and bake for 25 minutes. Remove foil and bake until the cheese is melted and bubbling at the edges, about 15–20 minutes more.

   40 min
9. 9

   Remove from oven and let rest for 10 minutes before serving. This allows the layers to set and makes cutting cleaner.

   10 min

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