Veggie Lasagna with Mushrooms & Ricotta

Veggie Lasagna Meal Prep

This recipe is with main ingredient


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Vegetable Lasagna Meal Prep

Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Author: Bobby Parrish


  • 1 pound no-boil lasagna sheet
  • 1 cup of whole milk
  • 1 tablespoon all purpose flour
  • 1 tablespoon unsalted butter
  • ¼ teaspoon grated nutmeg
  • 26 ounce jar of marinara sauce or homemade sauce
  • 1.5 pounds fresh ricotta cheese low fat or whole milk
  • 1 pound of cremini or baby bella mushrooms sliced
  • 1 yellow onion sliced
  • ½ teaspoon dried oregano
  • 3 cloves garlic minced
  • 2 tablespoons fresh Italian parsley chopped
  • 1 lemon zested
  • Olive oil
  • Pecorino romano or parmesan cheese
  • Kosher salt
  • Fresh cracked black pepper


  1. Here is the link to my homemade marinara sauce if you want to make it:
  2. Preheat oven to 375 degrees F and preheat a large pan over medium heat with 1 tablespoon of oil. Add the onions, mushrooms, oregano, and cook for 14 minutes, stirring often. Add the garlic and cook another 5-8 minutes, or until the onions and mushrooms are soft and have browned a little bit. Season with just under a ½ teaspoon of salt, a few cracks of pepper, mix well and set aside.
  3. Make the tomato cream sauce by melting the butter in a medium size pot over medium heat. Add the flour and whisk for 4-6 minutes until mixture is medium blonde color. Add the milk and continue whisking the mixture until it thickens up slightly, about 7-9 minutes. You know it is the right texture when the sauce thoroughly coats the back on a spoon. Reduce heat to low and season sauce with nutmeg, ½ teaspoon salt, and a couple cracks of pepper. Add the jar of marina sauce and stir to combine. Remove from heat and set aside.
  4. Scoop ricotta cheese into a large bowl and add the chopped parsley, lemon zest, ¼ teaspoon salt, and a couple cracks of pepper, mix well to combine. Set aside.
  5. Spread enough of the tomato cream sauce to cover the bottom of a large casserole dish or glass meal prep container. Form a bottom layer with the pasta sheets, you may need to brake them to make it fit the baking dish. Scoop some of the ricotta mixture evenly across the sheets. Scoop some the veggie mixture across the ricotta layer then grate pecorino cheese over the entire layer. Scoop enough tomato cream sauce to cover first layer, cover with pasta sheets and repeat same process with ricotta, veggie, pecorino. For final layer, place pasta sheets down, and cover with a healthy amount of tomato cream sauce and pecorino. Make sure there are no dry spots or the noodles will burn. Cover the baking dish or containers tightly with tin foil and bake for 40 minutes. When ready, allow the lasagna to cool down for 10-15 minutes. Enjoy!
  6. The lasagna will keep in the fridge for 5 days or can be frozen for 2-3 months. When time to re-heat, take the lid off the container, cover with tin foil, and reheat in a 400 degree F oven for 10-12 minutes. If re-heating in the microwave, take the lid off, cover with a wet paper towel, and make sure not to re-heat too long or the lasagna will dry out.

Recipe Notes

Macros for the entire lasagna:
3262 calories
116 grams of fat
408 grams of carbs
168 grams of protein
32 grams of fiber

This recipe is:

2 thoughts on “Veggie Lasagna with Mushrooms & Ricotta”

  1. This was my first time making lasagna and it was really good! I’ve been trying to find meals that are meatless but comforting and tasty so I’m glad I saw this on your website. I will definitely be making this again!

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