This easy homemade lasagna is a go-to family favorite, packed with layers of tender lasagna noodles, rich pasta sauce, creamy ricotta, and gooey mozzarella. It’s the perfect meatless lasagna, full of flavor and comfort—great for a busy weeknight or a special dinner.
Easy, Meatless Homemade Lasagna
My lasagna is a comforting classic with tender noodles, melty cheese, rich tomato sauce and mushrooms. In this recipe, we’re making a traditional, meatless lasagna from scratch, with all the layers you love. And you need to pair it with some delicious Bread Machine Garlic Bread for the perfect side!
While homemade lasagna might take a little extra time to prepare and bake (that’s why we love crockpot lasagna!), the end result is worth every minute. If you’re short on time, try Cheesy Skillet Lasagna or Instant Pot Lasagna for a fast alternative without sacrificing flavor.
I often prepare this on Sunday for meal prep and serve it on Monday or Tuesday. Sometimes, I think it tastes even better after sitting for a day!
Ingredients
- Lasagna noodles – I recommend using regular lasagna noodles, but if you prefer oven-ready noodles, that works too. Just be sure to add a bit of water to the sauce if you’re using oven-ready noodles, as they require extra liquid to cook properly.
- Pasta sauce – Pick a jar of your favorite pasta sauce that has fresh, tangy flavors. My go-to is usually made with cheese, mushrooms, or garlic.
- Mushrooms – Sliced and ready to layer on the noodles. Feel free to skip the mushrooms if you’re not a fan!
- Ricotta and mozzarella cheese – Because is it even lasagna without stretchy, melted cheese?
- Dried oregano – For Italian flavors.
How to Make
Cook the noodles according to the package instructions.
Drain and rinse the noodles under cold water so they stop cooking.
Add a few tablespoons of pasta sauce to the bottom of a baking dish and spread it out.
Place 3 lasagna noodles in a 13×9 baking dish. Then top with 1/5 of the pasta sauce, ricotta (in dollops), sliced mozzarella, and mushrooms. Sprinkle with oregano.
Repeat the layers—noodles, sauce, ricotta, mozzarella, mushrooms, and oregano—4 more times, ending with a final layer of sauce, cheese, and mushrooms.
Cover the dish with aluminum foil and bake until the cheese is melted and bubbly. Remove the foil in the last 15 minutes of baking. Let it cool for 5 minutes when it’s done, then slice, serve, and enjoy!
Can you make lasagna ahead of time?
I find that this baked lasagna tastes even better when made in advance! To prepare it ahead of time, simply assemble and bake the lasagna, then let it cool completely. Wrap it tightly and store it in the fridge for 1-2 days. When you’re ready to enjoy it, reheat in the oven or microwave.
Storing and Reheating Lasagna
To store leftover lasagna, keep it covered in the fridge for 3-4 days. To reheat, place it in a 350ºF oven and bake until warmed through, about 30 minutes, or heat up individual slices in the microwave.
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Classic Meatless Lasagna with Ricotta, Mozzarella and Mushrooms
PrintIngredients
- 15 lasagna noodles
- 24 ounce jar pasta sauce
- 16 ounce container ricotta cheese
- 16 ounce package mozzarella cheese sliced
- 8 ounces fresh mushrooms sliced
- dried oregano to season
Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of salted water to a boil and add lasagna noodles. Cook noodles according to box’s instructions. Drain and rinse with cold water.
- In a 13×9 baking dish, put 2 tablespoons of pasta sauce on the bottom and spread out to cover.
- Place 3 lasagna noodles down, spread 1/5 of the pasta sauce on top of the noodles, put 1/5 of the ricotta cheese down (in dollops), add 1/5 of sliced mozzarella cheese, add 1/5 of the mushrooms. Add a sprinkle of dried oregano to season the entire layer.
- Repeat noodles, pasta sauce, ricotta cheese, mozzarella cheese, mushrooms and oregano 4 more times, so you'll have a total of 5 layers.
- Cover lasagna with aluminum foil and bake 30 minutes.
- Remove foil and bake for 15 more minutes. Allow to cool for 5 minutes before cutting into slices.
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