Easy Vegetable Lasagna
Dive into layers of comfort with this Easy Vegetable Lasagna—a hearty, wholesome dish packed with garden-fresh flavor! This vegetarian lasagna features tender zucchini, sweet carrots, earthy mushrooms, and vibrant spinach simmered in a robust tomato sauce, perfectly seasoned with Italian herbs. Creamy ricotta cheese, melty mozzarella, and a sprinkle of Parmesan create irresistible layers of cheesy goodness, while oven-ready lasagna noodles make this recipe a breeze to assemble. Ready in just under 90 minutes, this satisfying, family-friendly meal is perfect for weeknight dinners, cozy gatherings, or meal prep. Serve it warm with a sprinkle of fresh basil for a crowd-pleasing, veggie-packed classic that celebrates the perfect balance of fresh and savory.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 1 medium Zucchini, diced
- 2 medium Carrot, grated
- 1.5 cups Mushrooms, sliced
- 3 cups Spinach, fresh and chopped
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 9 Lasagna noodles (oven-ready or pre-cooked)
- 1.5 cups Ricotta cheese
- 1 Egg
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh basil, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for 1 minute, stirring frequently.
Stir in diced zucchini, grated carrot, and sliced mushrooms. Cook for 5-6 minutes until softened.
Add chopped spinach and cook for another 2-3 minutes, until wilted.
Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Reduce heat to low and let the sauce simmer for 10 minutes.
In a medium bowl, mix together ricotta cheese, the egg, and half of the Parmesan cheese until well combined.
Spread a thin layer of the vegetable sauce on the bottom of a 9x13-inch baking dish.
Place three lasagna noodles over the sauce, slightly overlapping if needed.
Spread one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable sauce.
Sprinkle one-third of the shredded mozzarella cheese over the sauce layer.
Repeat the layers (noodles, ricotta, vegetable sauce, mozzarella) two more times, ending with a layer of sauce and mozzarella.
Sprinkle the remaining Parmesan cheese evenly over the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing.
Garnish with fresh chopped basil, if desired, and serve warm.
Nutrition Facts
Calories |
3826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 6451 mg | 280% | |
| Total Carbohydrate | 459.3 g | 167% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 67.4 g | ||
| Protein | 205.9 g | 412% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 4323 mg | 333% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 7252 mg | 154% | |
*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.
