Vegetable Lasagna Recipe
A hearty and comforting vegetable lasagna layered with roasted vegetables, creamy ricotta and spinach filling, marinara sauce, and melted cheese.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 9 oven-ready lasagna noodles
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 medium red bell pepper chopped
- 2 medium zucchini chopped
- 8 oz cremini mushrooms sliced
- 4 cloves garlic minced
- 48 oz marinara sauce
- 15 oz ricotta cheese
- 1 egg
- 5 oz baby spinach chopped
- 4 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, zucchini, and mushrooms. Sauté until softened, about 8 to 10 minutes.
- Stir in minced garlic and Italian seasoning, cooking for 1 minute. Stir in the marinara sauce and simmer for 10 minutes.
- In a medium bowl, mix together ricotta cheese, egg, chopped spinach, salt, and pepper.
- Spread 1 cup of the vegetable marinara sauce on the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles, one-third of the ricotta mixture, one-third of the vegetable sauce, and 1 cup of mozzarella cheese. Repeat the layers twice.
- Top with the remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 20 minutes until bubbly and golden brown.
- Let the lasagna rest for 15 minutes before slicing and serving.
Notes
Allowing the lasagna to rest for 15 minutes before slicing is essential to help the layers set and prevent it from falling apart when served.