Description
Discover the Best Vegetable Lasagna, a delightful and hearty dish that layers fresh vegetables, creamy cheeses, and savory marinara sauce. This vegetarian lasagna is perfect for family gatherings, potlucks, or cozy dinners at home. With its vibrant flavors and comforting textures, this recipe will impress everyone at your table, even meat lovers! Plus, it’s an excellent make-ahead meal that can save you time when entertaining.
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 (optional, for serving)
Instructions
- Preheat the oven to 375°F.
- In a skillet, heat olive oil over medium-high heat. Sauté chopped onion, bell pepper, mushrooms, and zucchini for about 8 minutes. Add minced garlic and cook for another 30 seconds.
- Stir in marinara sauce and seasonings; simmer for 10–15 minutes. Mix in chopped spinach before removing from heat.
- In a bowl, combine beaten egg with ricotta cheese. Assemble the lasagna by layering sauce, noodles, ricotta mixture, and cheeses in a greased baking dish.
- Cover with foil and bake for 35 minutes; uncover and bake an additional 10–15 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg