Delicious Vegetable Lasagna
Indulge in the hearty flavors of our Delicious Vegetable Lasagna, a mouthwatering vegetarian dish that's brimming with layers of fresh, colorful produce and creamy, cheesy goodness. Tender lasagna noodles are stacked with a medley of sautéed zucchini, mushrooms, spinach, and bell peppers, all seasoned with aromatic Italian herbs. These vibrant vegetables are perfectly complemented by velvety ricotta, rich marinara sauce, and a gooey topping of mozzarella and Parmesan cheeses. With a total prep and cook time of just 90 minutes, this vegetarian lasagna is the perfect comfort food for family dinners or casual entertaining. It’s satisfying, wholesome, and packed with flavor—sure to please vegetarians and meat-eaters alike!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 large Red bell pepper, diced
- 2 cups Mushrooms, chopped
- 4 cups Spinach, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 teaspoons Dried Italian seasoning
- 4 cups Marinara sauce
- 1 pound Ricotta cheese
- 1 large Egg
- 0.25 cup Fresh basil, chopped
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside on a flat surface to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and saute for 3-4 minutes, until softened.
Stir in the minced garlic, zucchini, red bell pepper, and mushrooms. Cook for 5-6 minutes until the vegetables are tender and any excess water has evaporated.
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Season the vegetable mixture with salt, black pepper, and Italian seasoning. Remove from heat and set aside.
In a medium mixing bowl, combine the ricotta cheese, egg, and chopped basil. Stir until smooth.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce, ensuring they slightly overlap. Spread a third of the ricotta mixture over the noodles, then top with a third of the vegetable mixture.
Sprinkle 1 cup of shredded mozzarella and a third of the Parmesan cheese over the vegetables. Pour 1 cup of marinara sauce over the cheese.
Repeat the layering process two more times: noodles, ricotta, vegetables, mozzarella, Parmesan, and marinara.
Finish with a final layer of noodles, marinara sauce, and the remaining mozzarella cheese. Sprinkle any remaining Parmesan over the top.
Cover the baking dish with aluminum foil (tent the foil slightly to prevent it from sticking to the cheese). Bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the cheese on top is golden and bubbly.
Let the lasagna cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 7649 mg | 333% | |
| Total Carbohydrate | 618.6 g | 225% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 59.7 g | ||
| Protein | 293.1 g | 586% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 4883 mg | 376% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 5429 mg | 116% | |
*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.
