Description
A comforting, oven-baked vegetable lasagna layered with creamy ricotta, tender vegetables, rich marinara sauce, and melted cheese.
Ingredients
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12 lasagna noodles
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 medium zucchini, thinly sliced (about 1½ cups)
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1 red bell pepper, diced (1 cup)
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1 yellow bell pepper, diced (1 cup)
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2 cups sliced mushrooms
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2 cups fresh spinach, chopped
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon dried Italian seasoning
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2 cups ricotta cheese
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1 large egg
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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2 tablespoons fresh parsley, chopped
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3 cups marinara sauce
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1½ cups shredded mozzarella cheese (for topping)
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¼ cup grated Parmesan cheese (for topping)
Instructions
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Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
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Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic.
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Add zucchini, bell peppers, and mushrooms. Cook until tender and moisture evaporates.
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Stir in spinach, salt, black pepper, and Italian seasoning. Cook until spinach wilts.
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In a bowl, mix ricotta, egg, mozzarella, Parmesan, parsley, salt, and pepper.
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Preheat oven to 375°F (190°C). Spread marinara sauce in a baking dish.
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Layer noodles, ricotta mixture, vegetables, and sauce. Repeat layers.
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Top with mozzarella and Parmesan cheese.
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Cover with foil and bake for 30 minutes. Uncover and bake 15–20 minutes more.
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Rest for 15 minutes before serving.
Notes
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Let the lasagna rest before slicing for best structure.
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You can prepare this dish a day ahead and bake when needed.
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Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 50 minutes