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Best Vegetable Lasagna

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If you’re in search of a comforting and delicious meal, look no further than this Best Vegetable Lasagna! Bursting with vibrant vegetables and layers of creamy cheese, this dish is perfect for family dinners or entertaining guests. Its hearty nature will satisfy even the most ravenous appetites, while its straightforward preparation makes it accessible for cooks of any skill level. Plus, you can assemble it ahead of time and bake it when you’re ready—making it a fantastic option for busy weeknights. Each bite is a delightful blend of flavors that evokes the warmth of an Italian kitchen.

Ingredients

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  • 2 tablespoons olive oil
  • 1 ½ cups chopped yellow onion
  • 1 red bell pepper (chopped)
  • 8 ounces cremini mushrooms (chopped)
  • 2 medium zucchini (chopped into ½-inch pieces)
  • 4 cloves garlic, minced
  • 48 ounces marinara sauce
  • 1 teaspoon dried Italian seasoning
  • salt and pepper (to taste)
  • 2 pinches crushed red pepper flakes (or to taste)
  • ¼ cup chopped fresh parsley
  • 5 ounces baby spinach (coarsely chopped)
  • 1 egg
  • 1 cup ricotta cheese (8 ounces)
  • 9 oven ready (no boil) lasagna noodles
  • 16 ounces shredded mozzarella cheese (about 4 cups)
  • ½ cup grated Parmesan cheese
  • chopped fresh basil or parsley (optional, for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). In a large skillet, heat olive oil over medium-high heat and sauté chopped onion, bell pepper, mushrooms, and zucchini until softened (about 7-8 minutes). Add minced garlic and cook for another 30 seconds.
  2. Stir in marinara sauce, Italian seasoning, salt, pepper, crushed red pepper flakes, and parsley. Let simmer for 10-15 minutes; stir occasionally. Add fresh spinach until wilted.
  3. In a separate bowl, beat an egg and mix with ricotta cheese until smooth.
  4. In a 9×13-inch baking dish, spread 1 cup of sauce on the bottom. Layer three lasagna noodles followed by one-third of the remaining sauce, half of the ricotta mixture, and one-third each of mozzarella and Parmesan.
  5. Repeat layering: three noodles, half the remaining sauce, all ricotta mixture, half remaining mozzarella and Parmesan.
  6. Finish with three noodles topped with any leftover sauce and remaining cheeses.
  7. Cover with foil (sprayed with cooking spray) and bake for 35 minutes. Uncover and bake for an additional 10-15 minutes until bubbly and golden brown. Let rest for 15 minutes before serving.

Nutrition

Find it online: https://isabellacooks.com/best-vegetable-lasagna/