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Veggie Lasagna

Layers of tender noodles, rich marinara, creamy ricotta, sauteed vegetables, and melted mozzarella. A crowd-pleasing vegetarian classic.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 12 lasagna noodles
  • 2 cups ricotta cheese
  • 1 egg
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 medium zucchini, sliced thin
  • 1 cup fresh spinach
  • 1 cup sliced mushrooms
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt, pepper, and Italian seasoning to taste

Method
 

  1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions. Drain and set aside.
  2. Heat olive oil in a skillet over medium heat. Saute zucchini, mushrooms, bell pepper, and garlic until tender, about 7 minutes. Add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
  3. In a bowl, mix ricotta cheese with egg, salt, and pepper until smooth.
  4. Spread 1/2 cup marinara on the bottom of a 9x13 baking dish. Layer 4 noodles, half the ricotta mixture, half the sauteed vegetables, 1 cup marinara, and 2/3 cup mozzarella. Repeat layers. Top with remaining noodles, marinara, mozzarella, and Parmesan.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until bubbly and golden. Let rest 10 minutes before slicing.

Notes

You can assemble this lasagna a day ahead and refrigerate. Add 10 minutes to bake time if going straight from the fridge. Swap any vegetables you like—broccoli, kale, and roasted red peppers all work great.