Vegetarian Lasagna with Wine Pairing

This hearty vegetarian lasagna features layers of roasted vegetables, savory marinara, and a creamy three-cheese blend for a satisfying meatless classic.

Let’s Get Started

• Prep Time: 40 minutes

• Cook Time: 50 minutes

• Resting Time: 15 minutes

• Total Time: Approximately 1 hour 45 minutes

Ingredients

The Filling & Sauce:

• Lasagna Noodles: 12–15 noodles (regular or no-boil)

• Marinara Sauce: 3–4 cups of high-quality jarred or homemade sauce

• Vegetables: 8 oz mushrooms, 1 zucchini, 1 red bell pepper, and 1 small yellow onion (all chopped)

• Spinach: 5 oz fresh baby spinach, roughly chopped

• Aromatics: 3–4 cloves garlic (minced) and 2 tbsp olive oil

• Seasoning: 1 tsp dried Italian seasoning, salt, and black pepper to taste

The Cheese Mixture:

• Ricotta Cheese (or Sour Cream): 15–16 oz (1 container)

• Mozzarella: 4 cups shredded (divided)

• Parmesan: ½ cup grated

• Egg: 1 large egg (acts as a binder)

Instructions

1. Preheat & Prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Sauté Vegetables: Heat olive oil in a large skillet. Sauté the onions, peppers, mushrooms, and zucchini until softened (about 7–8 minutes). Stir in the garlic and cook for 30 seconds.

3. Simmer Sauce: Stir in the marinara sauce and Italian seasoning. Simmer for 10 minutes, then stir in the spinach until just wilted.

4. Prepare Cheese: In a medium bowl, combine the ricotta, beaten egg, half of the parmesan, and 1 cup of mozzarella. Season with salt and pepper.

5. Assemble Layers:

6. Spread 1 cup of sauce on the bottom of the dish.

7. Top with a layer of noodles.

8. Spread half of the ricotta mixture, then another layer of sauce, and 1 cup of mozzarella.

9. Repeat layers (noodles, remaining ricotta, sauce, mozzarella).

10. Finish with a final layer of noodles, the remaining sauce, and the rest of the mozzarella and parmesan.

11. Bake: Cover the dish with foil (lightly greased on the underside to prevent sticking). Bake for 30–35 minutes.

12. Brown the Top: Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden brown.

13. Rest: Let the lasagna sit for 15 minutes before slicing; this prevents it from being soupy.

Serve with garlic bread.

DON’T FORGET THE WINE!

To complement the meal, a medium-bodied Italian red like Chianti provides the necessary acidity to balance the rich tomato sauce and melted cheese. But zesty Sauvignon Blanc is a white wine that will highlight all the wonderful veggies in this recipe.

Chianti Classico: Full of bright cherry flavor and a little earthy edge, its natural acidity cuts right through the cheesy, tomato-rich layers of vegetarian lasagna in the best way.

Barbera: This juicy and smooth red wine has just enough acidity to balance the tomato sauce, making it an easy, crowd-pleasing match for vegetarian lasagna.

Sauvignon Blanc: A crisp and zesty white wine, with citrus and fresh herbal notes, which help lighten up the richness of the cheese and bring out the freshness of the veggies.