Description
This Vegetable Lasagna Recipe is a delicious and nutritious twist on the classic Italian dish. Layers of zucchini, mushrooms, bell peppers, and spinach are smothered in marinara sauce and ricotta cheese, then topped with a generous amount of mozzarella and Parmesan. It’s a hearty and satisfying meal that the whole family will love!
Ingredients
Scale
Main Ingredients:
- 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)
Additional Ingredients:
- 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
- Prepare the Vegetable Mixture: In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, mushrooms, zucchini, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook until vegetables are tender.
- Make the Ricotta Mixture: In a bowl, mix ricotta cheese, egg, and parsley until well combined.
- Assemble the Lasagna: Spread a thin layer of marinara sauce in a baking dish. Layer noodles, vegetable mixture, ricotta mixture, and mozzarella. Repeat layers, ending with mozzarella and Parmesan on top.
- Bake: Cover with foil and bake at 375°F for 45 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
- Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil or parsley before serving.
Notes
- You can customize the vegetables in this recipe to suit your preferences or use whatever is in season.
- Feel free to add extra herbs or spices for more flavor.
- This lasagna can be assembled ahead of time and stored in the refrigerator until ready to bake.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 65 mg