Vegetable Lasagna
This hearty and comforting vegetable lasagna is layered with tender noodles, a rich tomato-vegetable sauce, and a creamy ricotta and mozzarella cheese filling.
Ingredients
- •9 lasagna noodles
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •2 medium zucchini, diced
- •1 red bell pepper, diced
- •8 ounces button mushrooms, sliced
- •3 cups marinara sauce
- •15 ounces ricotta cheese
- •1 large egg
- •1/2 cup grated parmesan cheese
- •3 cups shredded mozzarella cheese, divided
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons fresh basil, chopped
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9x13-inch baking dish.
- 2
Cook the lasagna noodles in a large pot of boiling salted water according to the package instructions until al dente, then drain and rinse with cold water to stop the cooking.
- 3
Heat the olive oil in a large skillet over medium heat, add the onion and garlic, and sauté until soft and translucent, about 5 minutes.
- 4
Add the zucchini, bell pepper, and mushrooms to the skillet, cooking until the vegetables are tender and most of their moisture has evaporated, about 8 to 10 minutes.
- 5
Stir the marinara sauce into the vegetable mixture, reduce the heat to low, and let it simmer for 5 minutes before removing from heat.
- 6
In a medium bowl, combine the ricotta cheese, egg, half of the parmesan cheese, half of the mozzarella cheese, dried oregano, salt, and black pepper.
- 7
Spread a thin layer of the vegetable sauce on the bottom of the prepared baking dish.
- 8
Arrange three lasagna noodles lengthwise over the sauce, overlapping slightly if necessary.
- 9
Spread one-third of the ricotta cheese mixture evenly over the noodles, then top with one-third of the remaining vegetable sauce.
- 10
Repeat the layers of noodles, ricotta mixture, and vegetable sauce two more times, finishing with a final layer of noodles topped with the remaining vegetable sauce and the rest of the mozzarella and parmesan cheese.
- 11
Cover the baking dish tightly with aluminum foil, ensuring it does not touch the cheese, and bake for 25 minutes.
- 12
Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- 13
Let the lasagna rest for 15 minutes before slicing to allow the layers to set, then garnish with fresh chopped basil before serving.
💡 Chef tips
- You can assemble this lasagna up to 24 hours in advance, cover it, and keep it in the refrigerator until ready to bake, adding an extra 10 minutes to the covered baking time.
- For extra protein and texture, feel free to add a layer of thawed and squeezed frozen spinach to the ricotta mixture.
- Store leftover lasagna in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for up to 2 months.
✅ How it should turn out
The finished lasagna features bubbling golden cheese on top with fragrant herbal aromas, slicing into clean, sturdy squares that reveal vibrant layers of tender vegetables and creamy cheese.