The Best Vegetarian Lasagna Recipe Ever

Layered pasta cradles a trio of cheeses and sweet Italian tomato sauce. Baked up until it’s bubbling and gooey. Hearty vegetarian comfort food at its best! Hint: Make the sauce ahead of time for a much faster assembly and cooking time. This vegetarian lasagna is also VERY freezer-friendly!

ITALIAN TOMATO SAUCE:
2 tablespoons olive oil
1 large onion, diced small (about 3 cups)
1 green bell pepper, diced small (about 1 1/2 cups)
4 teaspoons Italian herb seasoning
6 medium cloves garlic, minced (about 2 tablespoons)
1 (28-ounce) can whole fire-roasted tomatoes (diced fire-roasted tomatoes will work too)
1 (6-ounce) can tomato paste
1 tablespoon honey
1-1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley

VEGETARIAN LASAGNA:
1 batch Italian Tomato Sauce (about 4 cups, or 32 ounces, sauce)
1 pound (16 ounces) lasagna noodles, uncooked
1 15-ounce tub (about 1 3/4 cups) whole milk ricotta cheese
1 pound (about 4 cups) whole milk mozzarella cheese, grated
1/2 cup (2 ounces) freshly grated Parmesan cheese

View the full recipe at Kitchen Treaty →