Chunky Vegetable Lasagna
Loaded with vibrant, garden-fresh veggies and layers of creamy ricotta and gooey cheese, this Chunky Vegetable Lasagna is the ultimate comfort food with a healthy twist. Featuring a medley of zucchini, bell peppers, carrots, mushrooms, and spinach simmered in a rich tomato sauce infused with Italian herbs, this vegetarian lasagna is as hearty as it is wholesome. Perfectly layered with tender lasagna noodles and a cheesy blend of ricotta, mozzarella, and parmesan, every bite is a celebration of flavor and texture. Whether you're feeding a crowd or meal-prepping for the week, this baked veggie-packed masterpiece is a satisfying, family-friendly dish that’s both nutritious and undeniably delicious.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 2 medium zucchini, diced
- 2 medium bell peppers, diced (any color)
- 2 medium carrots, peeled and chopped
- 1.5 cups mushrooms, sliced
- 3 cups spinach, chopped
- 28 ounces canned diced tomatoes
- 16 ounces tomato sauce
- 2 teaspoons Italian seasoning
- 0.5 teaspoons red pepper flakes (optional)
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup parmesan cheese, grated
- 3 cups mozzarella cheese, shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the zucchini, bell peppers, carrots, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables start to soften.
Stir in the chopped spinach, canned diced tomatoes, tomato sauce, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Simmer the mixture for 10-15 minutes, stirring occasionally.
In a medium bowl, mix the ricotta cheese, egg, and 1/2 cup of grated parmesan cheese until combined. Set aside.
Spread a thin layer of the vegetable sauce on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles over the sauce, followed by a layer of the ricotta mixture, a layer of vegetable sauce, and a layer of shredded mozzarella cheese.
Repeat the layering process (noodles, ricotta, vegetable sauce, mozzarella) until all ingredients are used, ending with a layer of vegetable sauce topped with mozzarella and the remaining parmesan cheese.
Cover the baking dish with foil and bake for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 83.9 g | 30% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 12.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 636 mg | 49% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
