Vegetable Lasagna Recipe

Try this easy and delicious vegetable lasagna recipe, perfect for family dinners or meal prep. Packed with layers of ricotta, fresh spinach, zucchini, mushrooms, and marinara sauce, this vegetarian lasagna is a healthy and flavorful option. With simple ingredients like no-boil lasagna noodles, mozzarella, and Parmesan cheese, you can create a hearty meal that everyone will love. Ideal for vegetarians and anyone looking for a comforting, homemade dish.

Ingredients

Ricotta Mixture:

• 15 ounces ricotta cheese
• 1 large egg
• ½ cup grated Parmesan
• 1 cup shredded mozzarella
• 1 teaspoon Italian seasoning

Lasagna:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, chopped
• 8 ounces mushrooms, thickly sliced
• 1 zucchini, sliced into half moons
• 1 sweet red bell pepper, finely diced
• 3 cloves garlic, minced
• 4 cups fresh spinach
• 15 no-boil lasagna noodles
• 24 ounces marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• Fresh basil ribbons
• Red pepper flakes

Instructions

1. Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit. Spray a deep 9×13-inch baking dish with nonstick cooking spray to ensure easy cleanup.
2. Ricotta Mixture: In a medium bowl, mix together the ricotta cheese, egg, grated Parmesan, shredded mozzarella, and Italian seasoning until well combined. Set aside.
3. Cook Vegetables: Heat the olive oil and melt the butter in a large skillet over medium heat. Add the chopped onions and sliced mushrooms, cooking for about 5 minutes until softened. Then, add the zucchini and red bell pepper, cooking for another 3-4 minutes until the vegetables are tender and the mushrooms are lightly browned. Reduce the heat to low, add the minced garlic and spinach, and cook until the spinach wilts.
4. Assemble Lasagna:

• Spread 1/4 cup of marinara sauce in the bottom of the prepared baking dish.
• Layer the no-boil lasagna noodles over the sauce, slightly overlapping them and breaking one to fit the end if necessary.
• Spread half of the ricotta mixture over the noodles.
• Add another layer of lasagna noodles, then spoon the cooked vegetables on top, followed by about 1 1/2 cups of marinara sauce.
• Add another layer of lasagna noodles, then spread the remaining ricotta mixture over them.
• Finish with another layer of lasagna noodles, the remaining marinara sauce, shredded mozzarella, and grated Parmesan cheese.

1. Bake: Cover the dish with aluminum foil, making sure it doesn’t touch the cheese to prevent sticking. Bake for about 25 minutes. Then, remove the foil and bake for another 25 minutes or until the lasagna is lightly browned and the noodles are cooked through.
2. Rest and Serve: Let the lasagna rest loosely covered for 15-20 minutes before cutting. This helps the layers set and makes it easier to serve. Sprinkle with fresh basil ribbons or red pepper flakes for added flavor and garnish.