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Vegetable Lasagna

A hearty and cheesy vegetable lasagna packed with vibrant veggies and layers of flavor, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 9 pieces lasagna noodles Dried
  • 2 tablespoons olive oil For sautéing
  • 1 count onion, chopped
  • 2 cloves garlic, minced Toast for extra flavor
  • 1 count zucchini, sliced
  • 1 count red bell pepper, chopped
  • 1 count yellow bell pepper, chopped
  • 1 cup sliced mushrooms
  • 2 cups fresh spinach Add last to cook until wilted
  • 1 jar marinara sauce (24 oz) For layering
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 15 oz ricotta cheese Mix with egg
  • 1 count egg For the ricotta mixture
  • 3 cups shredded mozzarella cheese Layered and on top
  • 1 cup grated Parmesan cheese Layered with mozzarella
  • to taste Salt and pepper Season to preference

Method
 

Preparation
  1. Boil the lasagna noodles according to package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant.
  3. Stir in the zucchini, bell peppers, and mushrooms. Cook for 5-7 minutes until tender. Toss in the fresh spinach and cook until wilted. Season with salt, pepper, basil, and oregano.
  4. In a bowl, mix the ricotta cheese with the egg until smooth. Season lightly with salt and pepper.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Layer 3 lasagna noodles, half of the sautéed vegetable mixture, half of the ricotta mixture, and 1 cup of mozzarella along with some Parmesan. Repeat the layers.
  3. Finish with the remaining 3 noodles, marinara sauce, and the remaining mozzarella and Parmesan cheeses.
  4. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden brown.
  5. Let rest for 10 minutes before slicing and serving.

Notes

Serve with a side salad and garlic bread. This dish is easily stored in the fridge for about 3-5 days or frozen for up to 3 months. Reheat in the oven or microwave.