Family Favorite Vegetable Lasagna
Get ready to savor the ultimate comfort food with this "Family Favorite Vegetable Lasagna" recipe! Packed with hearty layers of tender lasagna noodles, a medley of vibrant vegetables like zucchini, carrots, spinach, and mushrooms, and a rich blend of creamy ricotta, gooey mozzarella, and nutty Parmesan cheese, this dish is a flavorful celebration of wholesome ingredients. Tossed in a savory marinara sauce and seasoned with Italian herbs, this lasagna is baked to golden, bubbly perfection. Perfect for cozy family dinners or as a crowd-pleasing party entrée, this vegetarian lasagna offers an irresistible balance of comfort and nutrition. Plus, it’s easy to make ahead, so you can enjoy stress-free hosting! Whether paired with a crisp side salad or warm garlic bread, this is one recipe you'll come back to time and time again.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Zucchini, diced
- 2 large Carrots, grated
- 5 cups Baby spinach, chopped
- 2 cups Button mushrooms, sliced
- 4 cups Marinara sauce
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 large Egg
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon 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, then drain and lay them flat on a clean kitchen towel to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute.
Stir in the zucchini, grated carrots, and mushrooms. Cook for 5-7 minutes, until the vegetables are softened. Add the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.
In a medium bowl, mix the ricotta cheese, egg, 1 cup of shredded mozzarella, 1/2 cup Parmesan, dried basil, dried oregano, salt, and black pepper until well combined.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping them. Top the noodles with half of the vegetable mixture, followed by 1 cup of the ricotta mixture, and then 1 cup of marinara sauce. Repeat the layers (4 noodles, remaining vegetables, 1 cup ricotta mixture, 1 cup sauce).
Finish with a final layer of 4 noodles, the remaining marinara sauce, and sprinkle the top with the remaining mozzarella and Parmesan cheeses.
Cover the baking dish with aluminum foil (lightly oil the underside of the foil to prevent sticking). Bake for 30 minutes.
Remove the foil and bake for another 20 minutes, or until the cheese is melted and bubbly.
Allow the lasagna to cool for 10-15 minutes before slicing. Serve and enjoy with your favorite side salad or garlic bread!
Nutrition Facts
Calories |
5413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 7985 mg | 347% | |
| Total Carbohydrate | 633.9 g | 231% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 74.5 g | ||
| Protein | 283.3 g | 567% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 5992 mg | 461% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 6140 mg | 131% | |
*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.
