Vegetable Italian Lasagna
Savor the comforting flavors of Italy with this irresistible Vegetable Italian Lasagna! Packed with vibrant layers of tender lasagna noodles, a hearty medley of sautéed zucchini, bell peppers, carrots, mushrooms, and spinach, and a rich marinara sauce, this recipe transforms classic lasagna into a veggie-loaded masterpiece. Creamy ricotta cheese mixed with Parmesan, melted mozzarella, and a hint of aromatic herbs like basil and oregano take this dish to the next level, creating a luscious blend of textures and flavors in every bite. Perfect for weeknight dinners or impressing guests, this satisfying vegetarian lasagna is baked to golden, bubbly perfection and serves up to eight. Whether you're a vegetarian or just looking for a wholesome Italian-inspired dish, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 small Zucchini, diced
- 1 large Bell pepper, diced
- 1 large Carrot, grated
- 2 cups Mushrooms, sliced
- 4 cups Spinach, chopped
- 4 cups Marinara sauce
- 16 ounces Ricotta cheese
- 1 large Egg
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 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. Drain and lay them flat on a baking sheet to prevent them from sticking.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the zucchini, bell pepper, carrot, and mushrooms to the skillet. Cook for 7-8 minutes until the vegetables soften and release their moisture.
Stir in the spinach and cook for 2-3 minutes until wilted. Season the vegetable mixture with dried basil, dried oregano, salt, and black pepper. Remove from heat.
In a medium bowl, mix the ricotta cheese with the egg and 1/2 cup of grated Parmesan cheese. Stir until well combined.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable mixture, and 1 cup of marinara sauce. Sprinkle 1 cup of shredded mozzarella over the top.
Repeat the layers two more times: noodles, ricotta mixture, vegetable mixture, marinara sauce, and mozzarella. Finish with a final layer of sauce and the remaining mozzarella and Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes in the preheated oven.
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown on top.
Remove the lasagna from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 7718 mg | 336% | |
| Total Carbohydrate | 627.6 g | 228% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 66.3 g | ||
| Protein | 298.1 g | 596% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 4864 mg | 374% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 6097 mg | 130% | |
*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.
