Vegetable Lasagna Recipe

A tasty three-layer cheesy vegetable lasagna layered with ricotta cheese, sautéed veggies, mozzarella, and marinara sauce.

Course pasta main meal

Cuisine Italian

Keyword how do i make vegetable lasagna, how do you make vegetable lasagna, how to cook vegetable lasagna, how to make vegetable lasagna, vegetable lasagna, vegetable lasagna recipe, vegetable lasagne recipe

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 488kcal

Author Beth Pierce

Ingredients

Ricotta Mixture

15 ounces ricotta cheese
1 large egg
½ cup grated Parmesan
1 cup shredded mozzarella
1 teaspoon dried Italian Seasoning

Lasagna

2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion, chopped
8 ounces mushrooms, thick sliced
1 medium zucchini sliced half moons
1 medium sweet red bell pepper, finely diced
3 cloves garlic minced
4 cups baby spinach
15 no-boil lasagna noodles
24 ounces marinara
2 cups shredded mozzarella cheese
½ cup shredded parmesan
Fresh basil
Red pepper flakes

Instructions

Preheat oven to 400 degrees. Spray a deep 9x13-inch baking dish with nonstick cooking spray.
Mix ricotta cheese, egg, Parmesan Cheese, mozzarella cheese, and Italian seasoning in a medium bowl.
Heat the olive oil and melt the butter in a large skillet over medium heat. Add the onions and mushrooms, cooking for 5 minutes. Add the zucchini and red bell pepper and cook for another 3-4 minutes or until the onions, zucchini, and red peppers have softened, and the mushrooms are lightly browned. Reduce the heat to low and add the garlic and spinach, cooking until the spinach wilts.
To assemble, spread ¼ cup of marinara sauce into the bottom of the prepared baking dish. Layer lasagna noodles over the sauce, slightly overlaying them and breaking one to fit on the end. Layer the ricotta cheese mixture over the noodles.
Add another layer of lasagna noodles and spoon the cooked vegetables on top, followed by about 1½ cups of marinara. Add another layer of lasagna noodles, followed by the remaining marinara, mozzarella cheese, and Parmesan Cheese.
Cover the dish with aluminum foil, being careful not to touch the cheese. Bake for about 25 minutes. Then remove the foil and bake for another 25 minutes or until the lasagna is lightly browned and the noodles are cooked through.
Let the lasagna rest loosely covered for 15-20 minutes before cutting. Sprinkle with fresh basil ribbons or red pepper flakes.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Nutrition