Mushroom and Sweet Pepper Lasagna
Dive into the warm, savory layers of this Mushroom and Sweet Pepper Lasagna—a hearty, meat-free twist on the classic Italian comfort dish. Packed with tender cremini mushrooms and vibrant sweet bell peppers, this recipe creates a vegetable-forward masterpiece that's both wholesome and indulgent. The rich tomato sauce, infused with garlic and Italian herbs, perfectly complements the creamy blend of ricotta, Parmesan, and mozzarella cheeses. Oven-baked to golden perfection, this lasagna features tender lasagna noodles layered with a medley of fresh ingredients, bringing bold flavor to every bite. Ideal for family dinners, vegetarian gatherings, or meal prepping, this 6-serving recipe is easy to make and satisfying to share. Try it today for a delicious, veggie-packed twist on traditional lasagna!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 450 grams Cremini mushrooms, sliced
- 3 medium Sweet bell peppers (red, yellow, orange), chopped
- 800 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 450 grams Ricotta cheese
- 75 grams Parmesan cheese, grated
- 200 grams Mozzarella cheese, shredded
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside on a lightly greased sheet to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the chopped sweet bell peppers and cook for another 3-4 minutes.
Add the crushed tomatoes, tomato paste, dried Italian seasoning, salt, and black pepper to the skillet. Simmer for 10 minutes over low heat, allowing the flavors to meld.
In a bowl, combine the ricotta cheese, grated Parmesan, egg, and fresh parsley. Mix until well blended.
Spread a thin layer of the mushroom and sweet pepper sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce, followed by a third of the ricotta mixture, a third of the sauce, and a third of the shredded mozzarella. Repeat the layers two more times, ending with mozzarella on top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for another 15 minutes, until the cheese is bubbly and golden.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 728 mg | 242% | |
| Sodium | 5586 mg | 243% | |
| Total Carbohydrate | 634.1 g | 231% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 85.1 g | ||
| Protein | 242.4 g | 485% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 4508 mg | 347% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 6357 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.
