Vegetable Lasagna
A comforting, vibrant, and hearty vegetarian lasagna packed with roasted vegetables and a rich, creamy tomato sauce.
Ingredients
- •9 no-boil lasagna noodles
- •2 cups marinara sauce
- •15 oz ricotta cheese
- •2 cups shredded mozzarella cheese
- •1/2 cup grated parmesan cheese
- •1 medium zucchini, thinly sliced
- •1 large bell pepper, diced
- •2 cups fresh baby spinach
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
- 2
In a medium bowl, combine the ricotta cheese, half of the parmesan, salt, pepper, and oregano.
- 3
Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- 4
Place 3 lasagna noodles over the sauce, then spread a third of the ricotta mixture over them.
- 5
Layer with a portion of the sliced zucchini, bell peppers, and spinach, then sprinkle with a little mozzarella.
- 6
Repeat the layers of noodles, sauce, ricotta, vegetables, and mozzarella until all ingredients are used, finishing with a generous layer of mozzarella and the remaining parmesan on top.
- 7
Cover the dish with aluminum foil and bake for 20 minutes.
- 8
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden brown.
💡 Chef tips
- For a deeper flavor, roast your vegetables in the oven with a drizzle of olive oil for 10 minutes before layering them into the lasagna.
- You can assemble this dish up to 24 hours in advance; simply keep it refrigerated and add 10 minutes to the covered baking time.
- If you prefer a firmer texture, let the lasagna rest for 10 minutes after removing it from the oven before slicing.
✅ How it should turn out
The finished lasagna should be golden and bubbling on top, with tender noodles and perfectly cooked vegetables that offer a savory, cheesy, and aromatic experience.