Very Veggie Lasagna
Packed with vibrant vegetables and layers of creamy ricotta, this Very Veggie Lasagna is the ultimate comfort food for plant lovers! Featuring a hearty combination of sautéed zucchini, carrots, mushrooms, and baby spinach, this recipe delivers bold, fresh flavors in every bite. Nestled between tender lasagna noodles and smothered in marinara sauce, this dish is finished with ooey-gooey melted mozzarella and Parmesan cheese for a golden, bubbly topping. Perfect for vegetarian family dinners or meal prep, this easy-to-make lasagna is as wholesome as it is satisfying. Ready in just 80 minutes, it’s a fuss-free way to bring indulgent Italian-inspired comfort to your table!
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium zucchini, diced
- 2 medium carrot, diced
- 2 cups mushrooms, chopped
- 4 cups baby spinach
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups marinara sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced zucchini, diced carrot, and chopped mushrooms, cooking for 5-7 minutes until the vegetables soften and release their moisture.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.
In a medium bowl, combine the ricotta cheese, egg, 1 cup of shredded mozzarella, grated Parmesan, Italian seasoning, salt, and black pepper. Mix until smooth.
Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Arrange 4 lasagna noodles over the sauce, slightly overlapping to fit.
Spread half of the ricotta mixture over the noodles, then top with half of the sautéed vegetable mixture.
Spread 1 cup of marinara sauce over the vegetables, then sprinkle with 1 cup of shredded mozzarella cheese.
Repeat the layers: 4 noodles, remaining ricotta mixture, remaining vegetables, 1 cup marinara sauce, and 1 cup shredded mozzarella cheese.
Finish with the final 4 noodles, the remaining marinara sauce, and the remaining 1 cup of shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes or until the cheese on top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.6 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 785 mg | 60% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 696 mg | 15% | |
*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.
