Vegetable Lasagna
A delightful twist on the classic lasagna, packed with fresh veggies and creamy cheeses for a healthier yet indulgent dish.
Ingredients
Main Ingredients
- 9 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 medium Zucchini, sliced
- 1 medium Bell pepper, diced
- 2 cups Spinach, fresh
- 1 cup Mushrooms, sliced
- 15 ounces Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 cups Marinara sauce
- 1 teaspoon Salt
- 1 teaspoon Pepper
- to taste Italian herbs (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent.
- Add zucchini, bell peppers, and mushrooms, and sauté until softened. Stir in the spinach and cook until wilted. Season with salt, pepper, and Italian herbs if using.
- In a bowl, mix ricotta cheese with salt and pepper.
Assembly and Cooking
- In a baking dish, spread a layer of marinara sauce, followed by a layer of noodles, a layer of the veggie mixture, ricotta cheese, and shredded mozzarella. Repeat layers until all ingredients are used, finishing with sauce and mozzarella on top.
- Sprinkle Parmesan cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it cool for 10 minutes before serving.
Notes
Serve hot, garnished with fresh basil or parsley. Pairs well with a crisp green salad or garlic bread. Feel free to mix and match your favorite vegetables. For an extra cheesy kick, add more mozzarella or a blend of cheeses. You can assemble the lasagna in advance and refrigerate for up to a day before baking. For a gluten-free version, use gluten-free lasagna noodles. Substituting ricotta and mozzarella with non-dairy alternatives will make it dairy-free.