Description
A rich and cheesy vegetable lasagna layered with tender pasta, hearty vegetables, creamy ricotta, and melted cheese—perfect for a comforting and satisfying meatless meal.
Ingredients
- 9 lasagna noodles
- 2 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups spinach
- 2 cups marinara sauce
- 250g ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 180°C (350°F).
- Cook lasagna noodles according to package instructions and set aside.
- Heat olive oil in a pan and sauté onion for 2–3 minutes until softened.
- Add garlic, zucchini, bell pepper, and mushrooms; cook for 5–7 minutes until tender.
- Stir in spinach and cook until wilted.
- Add marinara sauce, oregano, basil, salt, and pepper; simmer for 5 minutes.
- In a bowl, mix ricotta, egg, and Parmesan cheese until smooth.
- Spread a thin layer of sauce in a baking dish.
- Add a layer of noodles, then ricotta mixture, vegetable sauce, and mozzarella.
- Repeat layers until ingredients are used, finishing with mozzarella on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- Use no-boil noodles to save time.
- Let lasagna rest before cutting for clean slices.
- Swap vegetables based on preference.
- Can be made ahead and refrigerated before baking.
- Freezes well for later use.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian