Vegetable Lasagna
Rating: ⭐ 0 (0 votes)A hearty, colorful layered dish filled with tender vegetables, creamy ricotta, and melty cheese baked between sheets of perfectly cooked pasta. Each slice offers a comforting blend of savory flavors and vibrant freshness, making it a satisfying meatless meal. Rich, wholesome, and crowd-pleasing, it’s perfect for family dinners or meal prep alike.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups mushrooms sliced
- 1 medium zucchini sliced
- 1 whole squash sliced
- 1 whole red bell pepper sliced
- 2 cups spinach
- 1 ysp Italian seasoning
- 15 oz ricotta cheese
- 1 whole egg
- 1/4 cup parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 12 whole lasagna noodles regular or no-boil
- 3 cups marinara sauce
- 3 cups shredded mozzarella cheese
Directions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until fragrant.
3. Add mushrooms, zucchini, squash, and bell pepper. Cook until softened, about 8–10 minutes.
4. Stir in spinach, salt, pepper, and Italian seasoning. Cook until the spinach wilts. Remove from heat.
5. In a bowl, mix ricotta, egg, Parmesan, basil, oregano, salt, and pepper until smooth.
6. Spread a thin layer of marinara sauce on the bottom of a 9×13 baking dish.
7. Add the first layer of lasagna noodles over the sauce.
8. Spread 1/3 of the ricotta mixture over the noodles, then spoon 1/3 of the vegetable mixture on top. Add a handful of mozzarella.
9. Repeat the layers twice more: noodles → ricotta → vegetables → mozzarella.
10. Finish with a final layer of noodles, remaining marinara sauce, and a generous layer of mozzarella and Parmesan.
11. Cover loosely with foil (sprayed with nonstick spray to prevent sticking) and bake for 25 minutes.
12. Remove the foil and bake an additional 15–20 minutes, until bubbly and golden.
13. Let the lasagna rest for 10–15 minutes before slicing and serving.