One-Pan Vegetarian Lasagna



35 min


1 h 10 min



One-Pan Vegetarian Lasagna

PHOTO: Erik Putz

Cheesy, gooey lasagna is sure to satisfy your Meatless Monday (or Tuesday, or Wednesday). Packed with mushrooms and zucchini, it feels hearty and healthy.


  • 1 tbsp olive oil
  • 1 medium onion , finely chopped (2 cups)
  • 227-g pkg sliced cremini mushrooms
  • 3 garlic cloves , minced
  • 1/2 tsp hot pepper flakes , optional
  • 2 large zucchinis , chopped into 1/2-in. pieces (3 3/4 cups)
  • 650-mL jar tomato-basil pasta sauce
  • 1 egg , beaten
  • 454-g tub smooth ricotta
  • 1 1/2 cups finely grated Parmesan , divided
  • 350-g pkg fresh lasagna noodles , (6 sheets)
  • 1 cup shredded part-skim mozzarella
  • 2 tbsp finely chopped parsley


  • Heat oil in a large oven-safe frying pan over medium-high. Add onion and cook until almost soft, 3 min. Add mushrooms, garlic and pepper flakes, and cook until mushrooms are tender, 5 min. Stir in zucchini and pasta sauce. Add ½ cup water to jar, shake, and pour into pan. Reduce heat to medium, then gently boil until sauce is slightly reduced, 5 min. Transfer to a large bowl.
  • Stir egg, ricotta and ½ cup Parmesan in a medium bowl.
  • Spread 1½ cups sauce in bottom of frying pan. Cover with 2 lasagna noodles, cut to fit pan. Layer with 1½ cups sauce and half of ricotta mixture. Repeat layers, ending with sauce.
  • Position rack in centre of oven, preheat broiler to high.
  • Return pan with lasagna to stovetop and bring to a boil. Reduce heat to medium-low, cover and simmer until noodles are cooked through, 15 min. Remove from heat. Sprinkle with remaining 1 cup Parmesan and mozzarella.
  • Broil in centre of oven until cheese is melted and browned, 2 to 3 min. Sprinkle with parsley and let stand 5 min before serving.


Cut any leftover lasagna sheets into 1/2 inch ribbons and freeze in a resealable zip-top bag. Add the noodles to your next batch of soup.

Nutrition (per serving)

  • Calories
  • 384,
  • Protein
  • 20 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 16 g,
  • Fibre
  • 5 g,
  • Sodium
  • 448 mg.
  • Excellent source of
  • vitamin b12

Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.