Description
A hearty, veggie-packed lasagna layered with tender noodles, ricotta cheese, and a medley of garden-fresh vegetables. This satisfying dish is perfect for vegetarians or anyone craving a wholesome, comforting meal.
Ingredients
For the Garden Vegetable Lasagna:
- 12 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1 can (15 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 jar (24 ounces) marinara sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1/4 cup fresh basil, chopped (optional for garnish)
Instructions
If you’re using regular lasagna noodles, bring a large pot of salted water to a boil. Cook the noodles according to package directions, usually about 8-10 minutes, until al dente. Drain the noodles and set them aside to cool. If you’re using no-boil noodles, skip this step, as these will soften during baking.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until softened. Add the zucchini, bell peppers, mushrooms, and spinach. Cook the vegetables for about 5-7 minutes, until they are softened and the spinach has wilted. Season with salt, pepper, basil, oregano, and red pepper flakes (if using). Stir in the crushed tomatoes, tomato paste, and marinara sauce, and let the mixture simmer on low heat for 10 minutes. This helps the flavors meld together.
While the sauce is simmering, in a medium bowl, combine the ricotta cheese, 1 1/2 cups of mozzarella cheese, 1/2 cup of Parmesan cheese, and the egg. Mix well until the filling is smooth and fully combined. This cheese mixture adds richness and creaminess to the lasagna.
Preheat your oven to 375°F (190°C) and lightly grease the bottom of a 9×13-inch baking dish with cooking spray or a small amount of olive oil to prevent sticking.
Start by spreading a thin layer of the vegetable and sauce mixture on the bottom of the prepared baking dish. Next, layer the cooked lasagna noodles over the sauce. Spread a generous layer of the ricotta cheese mixture over the noodles. Repeat the layering process: sauce, noodles, and cheese mixture. After the final layer of noodles, top with the remaining vegetable sauce mixture and sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the lasagna with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.
Once the lasagna is done baking, let it cool for about 10-15 minutes before cutting into it. This helps the layers set and makes serving easier.
Slice the lasagna into squares and serve with a sprinkle of fresh basil on top for added flavor and color. This lasagna is perfect on its own or served with a side salad and garlic bread.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 350-400 kcal
- Fat: 18-20g
- Carbohydrates: 35-40g
- Protein: 20-22g