Easy Vegetable and Cheese Lasagna
Layered with tender lasagna noodles, vibrant sautéed vegetables, and a creamy ricotta cheese mixture, this Easy Vegetable and Cheese Lasagna is a hearty and flavorful dish that’s perfect for weeknight dinners or family gatherings. Featuring fresh zucchini, bell peppers, spinach, and a blend of mozzarella and Parmesan cheese, this vegetarian lasagna is smothered in rich marinara sauce for a comforting meal that everyone will love. With just 25 minutes of prep time, it’s an approachable recipe packed with wholesome ingredients and Italian-inspired flavors. Serve it warm with a crisp side salad or garlic bread for a complete, crowd-pleasing feast! Keywords: vegetable lasagna, easy vegetarian lasagna, cheesy lasagna recipe.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 medium Carrot, shredded
- 1 medium Red bell pepper, diced
- 4 cups Baby spinach, chopped
- 4 cups Marinara sauce
- 15 ounces Ricotta cheese
- 1 large Egg
- 1 teaspoon Italian seasoning
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the diced zucchini, shredded carrot, and red bell pepper. Cook for 5-6 minutes, or until the vegetables are tender.
Add the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and set aside.
In a medium bowl, combine the ricotta cheese, egg, Italian seasoning, salt, and black pepper. Mix until smooth.
Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping them to cover the bottom.
Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetable mixture.
Sprinkle 1 cup of shredded mozzarella and 1/3 cup of grated Parmesan cheese on top.
Repeat the layering with another 1 cup of marinara sauce, 4 lasagna noodles, the remaining ricotta mixture, the rest of the vegetables, and another 1 cup of shredded mozzarella and 1/3 cup of Parmesan cheese.
For the final layer, add the last 4 lasagna noodles, spread the remaining marinara sauce over them, and top with the remaining mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 6639 mg | 289% | |
| Total Carbohydrate | 615.4 g | 224% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 67.4 g | ||
| Protein | 263.7 g | 527% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5614 mg | 432% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 4446 mg | 95% | |
*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.
