Vegetable Lasagna
A comforting, bubbling masterpiece layered with roasted vegetables, rich marinara, and creamy melted cheeses.
Ingredients
- •9 lasagna noodles (no-boil or pre-cooked)
- •2 cups marinara sauce
- •1 zucchini, thinly sliced
- •1 bell pepper, diced
- •8 oz (225g) fresh spinach
- •15 oz (425g) ricotta cheese
- •2 cups shredded mozzarella cheese
- •1/2 cup grated parmesan cheese
- •1 large egg
- •1 tsp dried oregano
- •2 tbsp olive oil
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Sauté the zucchini and bell peppers in olive oil over medium heat for 5 minutes until slightly softened, then set aside.
- 3
In a medium bowl, combine the ricotta cheese, egg, half of the parmesan, and oregano until smooth.
- 4
Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
- 5
Place a layer of noodles over the sauce, followed by a layer of the ricotta mixture, sautéed vegetables, spinach, and a sprinkle of mozzarella.
- 6
Repeat the layers until all ingredients are used, finishing with a generous topping of mozzarella and the remaining parmesan.
- 7
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- 8
Let the lasagna rest for 10 minutes before slicing to ensure clean, beautiful layers.
💡 Chef tips
- To save time, use store-bought no-boil noodles, but ensure there is enough sauce so they hydrate properly.
- You can assemble the lasagna up to 24 hours in advance and keep it refrigerated; just add 10 minutes to the covered baking time.
- Ensure your spinach is squeezed dry of excess water to prevent the lasagna from becoming watery.
✅ How it should turn out
The finished lasagna should feature perfectly tender noodles, a rich tomato aroma with hints of oregano, and a golden-brown, stretchy cheese crust that cuts into clean, satisfying layers.