Classic Veggie Lasagna
Indulge in the hearty comfort of **Classic Veggie Lasagna**, a delightful vegetarian twist on a beloved Italian favorite. Packed with layers of tender lasagna noodles, a medley of sautéed vegetables like zucchini, carrots, and mushrooms, and a savory tomato-based sauce seasoned with oregano and basil, this dish is a true celebration of wholesome ingredients. Creamy ricotta blended with a hint of Parmesan and gooey mozzarella creates the perfect cheesy contrast, while fresh spinach adds a vibrant, nutritious touch. Baked to golden, bubbly perfection, this lasagna is an ideal centerpiece for family dinners or meal prep, delivering a satisfying, meatless option that’s as filling as it is flavorful. With just 30 minutes of prep and a generous yield of 8 servings, this recipe is a must-try highlight for vegetarian comfort food!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 2 medium Zucchini, sliced
- 2 medium Carrot, diced
- 1 large Red bell pepper, chopped
- 250 grams Mushrooms, sliced
- 150 grams Spinach leaves, fresh
- 2 cups Tomato sauce
- 400 grams Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 450 grams Ricotta cheese
- 1 large Egg
- 300 grams Mozzarella cheese, shredded
- 100 grams Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles al dente according to package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and saute for 2-3 minutes until translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the zucchini, carrot, and red bell pepper, and cook for about 5 minutes until softened.
Add the sliced mushrooms and continue to cook for another 4-5 minutes until they release their juices.
Stir in the spinach and cook until wilted, about 2 minutes.
Pour in the tomato sauce and crushed tomatoes, then add the oregano, basil, salt, and black pepper. Stir well and let the mixture simmer for about 10 minutes to thicken slightly.
In a small bowl, combine the ricotta cheese, egg, a pinch of salt, and a pinch of pepper. Mix well and set aside.
To assemble the lasagna, spread a thin layer of the vegetable sauce at the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then sprinkle a third of the mozzarella cheese.
Add another layer of veggie sauce, followed by another layer of noodles, the remaining ricotta mixture, and a third of the mozzarella cheese.
Place a final layer of noodles on top and spread the remaining vegetable sauce over it.
Top with the remaining mozzarella cheese and sprinkle the Parmesan cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 8589 mg | 373% | |
| Total Carbohydrate | 637.5 g | 232% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 82.4 g | ||
| Protein | 274.8 g | 550% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 5671 mg | 436% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 6352 mg | 135% | |
*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.
