Description
A hearty vegetable lasagna filled with fresh vegetables, ricotta, and plenty of cheese, perfect for family dinners or entertaining guests.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ cups chopped yellow onion
- 1 red bell pepper, chopped
- 8 ounces cremini mushrooms, chopped
- 2 medium zucchini, chopped into ½-inch pieces
- 4 cloves garlic, minced
- 48 ounces marinara sauce
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 2 pinches crushed red pepper flakes, or to taste
- ¼ cup chopped fresh parsley
- 5 ounces baby spinach, coarsely chopped
- 1 egg
- 1 cup ricotta cheese (8 ounces)
- 9 oven ready (no boil) lasagna noodles
- 16 ounces shredded mozzarella cheese (about 4 cups)
- ½ cup grated Parmesan cheese
- Chopped fresh basil or parsley, optional, for serving
Instructions
- Preheat your oven to 375° F.
- Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, mushrooms, and zucchini. Cook for 7 to 8 minutes until soft. Add garlic and cook for 30 seconds more.
- Stir in marinara, Italian seasoning, salt, pepper, red pepper flakes, and parsley. Bring to a simmer, then lower the heat and cook gently for 10 to 15 minutes. Add chopped spinach and stir until it wilts.
- In a bowl, beat the egg and stir in the ricotta until smooth. Shred the mozzarella if needed.
- Spoon about 1 cup of sauce into a 9×13-inch baking dish. Lay 3 no-boil noodles over the sauce. Spread one-third of the remaining sauce over the noodles. Dot half the ricotta mixture over the sauce, then sprinkle one-third of the mozzarella and Parmesan.
- Add 3 more noodles, half of the remaining sauce, the rest of the ricotta, and half of the remaining mozzarella and Parmesan.
- Top with the last 3 noodles, the remaining sauce, and the rest of the mozzarella and Parmesan spread evenly.
- Cover the pan with foil sprayed with cooking spray. Bake for 35 minutes covered. Remove foil and bake for another 10 to 15 minutes until hot and bubbling.
- Let the lasagna rest for 15 minutes before cutting.
Notes
Cool the lasagna to room temperature before storing. It can be kept in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg
Keywords: vegetable lasagna, italian recipe, vegetarian lasagna, comfort food, easy lasagna