Vegetable Lasagna
A comforting, bubbling masterpiece layered with tender roasted vegetables, rich marinara, and a creamy blend of cheeses.
Ingredients
- •9 lasagna noodles (no-boil or pre-cooked)
- •2 cups marinara sauce
- •1 medium zucchini, thinly sliced
- •1 red bell pepper, diced
- •8 oz mushrooms, sliced
- •2 cups fresh baby spinach
- •15 oz 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
Heat olive oil in a large skillet over medium-high heat and sauté the zucchini, bell pepper, and mushrooms until tender, about 5-7 minutes. Stir in the spinach until wilted, then remove from heat.
- 3
In a medium bowl, combine the ricotta cheese, egg, oregano, and half of the Parmesan cheese. Season with a pinch of salt and pepper.
- 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 portion of the ricotta mixture, the sautéed vegetables, and a sprinkle of mozzarella.
- 6
Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella and the remaining Parmesan on top.
- 7
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is golden and bubbling.
💡 Chef tips
- For a deeper flavor, roast your vegetables in the oven instead of sautéing them to caramelize their natural sugars.
- You can assemble the lasagna up to 24 hours in advance and keep it refrigerated; just add 10 minutes to the covered baking time.
- Let the lasagna rest for 10 minutes after taking it out of the oven to ensure clean, beautiful layers when serving.
✅ How it should turn out
The finished lasagna should have perfectly tender noodles, a rich tomato-vegetable filling, and a golden-brown, gooey cheese crust that smells aromatic and savory.