One-Pan Vegetarian Lasagna

    • Prep Time35 mins
    • Total Time1 hr 10 mins
    • Makes8 servings
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.

Nutrition (per serving)

Protein 20g, Carbohydrates 42g, Fat 16g, Fibre 5g, Sodium 448mg.


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.

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

This article was originally published on Aug 07, 2018