Description
This Best Vegetable Lasagna recipe is a hearty and satisfying vegetarian dish loaded with sautéed vegetables, a rich marinara sauce, and layers of ricotta, mozzarella, and Parmesan cheeses.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ cups chopped yellow onion
- 1 red bell pepper, chopped
- 8 ounces cremini mushrooms, chopped
- 2 medium zucchini, chopped into ½-inch pieces
- 4 cloves garlic, minced
- 48 ounces marinara sauce
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 2 pinches crushed red pepper flakes, or to taste
- ¼ cup chopped fresh parsley
- 5 ounces baby spinach, coarsely chopped
- 1 egg
- 1 cup ricotta cheese (8 ounces)
- 9 oven ready (no boil) lasagna noodles
- 16 ounces shredded mozzarella cheese (about 4 cups)
- ½ cup grated Parmesan cheese
- Chopped fresh basil or parsley
Instructions
- Preheat your oven to 375° F (190° C).
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion, red bell pepper, mushrooms, and zucchini. Cook for 7 to 8 minutes until softened and slightly browned. Add the minced garlic and cook for an additional 30 seconds.
- Pour in the marinara sauce, dried Italian seasoning, salt, pepper, crushed red pepper flakes, and chopped fresh parsley. Stir well and bring to a simmer. Reduce heat to low and cook for 10 to 15 minutes, stirring occasionally. Stir in the chopped fresh spinach until wilted.
- Crack the egg into a medium bowl and beat lightly. Add the ricotta cheese and mix until smooth.
- Spoon about 1 cup of the sauce into the bottom of a 9×13-inch baking dish. Layer 3 no-boil lasagna noodles over the sauce. Spread one-third of the remaining sauce over the noodles. Drop small spoonfuls of the ricotta mixture on top. Sprinkle with one-third of the shredded mozzarella and Parmesan cheese.
- Repeat the layering: 3 noodles, half of the remaining sauce, the rest of the ricotta mixture, half of the remaining mozzarella, and half of the remaining Parmesan cheese.
- Place the final 3 noodles on top, spread with the remaining sauce, then top with the leftover mozzarella and Parmesan cheeses.
- Cover with foil sprayed on the underside to prevent sticking. Place a rimmed baking sheet on the oven rack below to catch drips.
- Bake covered for 35 minutes.
- Remove the foil and bake uncovered for 10 to 15 minutes, until hot, bubbling, and lightly browned on top.
- Let the lasagna rest for 15 minutes before slicing and serving. Garnish with chopped fresh basil or parsley, if desired.
Notes
- This lasagna is perfect for family dinners or special gatherings.
- You can adjust the vegetables based on your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg