Vegetable Lasagna
This Vegetable Lasagna is a comforting, oven-baked dinner layered with tender pasta, sautéed vegetables, creamy ricotta, and plenty of marinara and melted cheese.
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup mushrooms, diced
- 1 medium zucchini, diced
- 2 cups fresh spinach, chopped
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 15 ounces ricotta cheese
- 1 egg
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just al dente. Drain and lay flat to prevent sticking.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic, red bell pepper, mushrooms, and zucchini. Cook for 5–7 minutes, until the vegetables are tender and most of the moisture has cooked off. Add the spinach and cook just until wilted. Stir in the oregano and basil, then remove from heat.
- In a medium bowl, mix together the ricotta cheese, egg, and Italian seasoning until smooth.
- Spread a thin layer of marinara sauce over the bottom of the prepared baking dish. Arrange a layer of noodles on top, followed by a portion of the ricotta mixture, sautéed vegetables, marinara sauce, and a sprinkle of mozzarella and parmesan. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
- Cover the dish loosely with foil and bake for 35 minutes. Remove the foil and bake for an additional 15–20 minutes, until the cheese is melted and lightly golden.
- Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing and serving.
Nutrition
Notes
- Cook the vegetables first: Sautéing the vegetables before layering removes excess moisture and prevents a watery lasagna.
- Season every layer: Light seasoning in the vegetables and ricotta ensures the lasagna is flavorful throughout, not just on top.
- Use thick marinara: A thicker sauce helps the lasagna hold its shape and keeps the layers from sliding apart.
- Don’t overfill the pan: Even layers bake more evenly and make cleaner slices.
- Cover, then uncover: Baking covered first cooks the lasagna through; uncovering at the end allows the cheese to brown.
- Let it rest: Resting for 10–15 minutes after baking helps the layers set and makes slicing easier.
- Serving suggestions: Pair with Kale Apple Salad or serve alongside Gluten-Free Focaccia for a complete, crowd-pleasing meal.
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