Easy Vegetable Lasagna
A comforting, flavor-packed dish with layers of pasta, rich tomato sauce, and creamy cheese, perfect for family dinners.
Ingredients
Pasta and Cheese
- 12 oz Lasagna noodles Can use whole wheat for added health benefits.
- 15 oz Ricotta cheese Creamy and rich, adds a luscious layer.
- 8 oz Mozzarella cheese For a gooey, melty topping.
- 1/2 cup Parmesan cheese Sprinkle on top for nuttiness.
Vegetables
- 2 cups Zucchini Sliced or diced for moisture.
- 2 cups Spinach Fresh or frozen, provides color and nutrients.
- 2 medium Bell peppers Red or yellow for sweetness and crunch.
- 1 medium Onion Creates a fragrant base.
- 2 cloves Garlic Minced, for added flavor.
Sauce
- 24 oz Marinara sauce Store-bought or homemade, no added sugar preferred.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Boil the lasagna noodles according to package directions. Drain and set aside.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
- Add the zucchini and bell peppers to the skillet and cook until just tender.
Assembly
- In a bowl, combine ricotta cheese, half the parmesan, and salt and pepper to taste. Stir until smooth.
- In a baking dish, spread a thin layer of marinara sauce. Layer noodles, then the ricotta mixture, sautéed vegetables, and mozzarella. Repeat the layers, ending with marinara and topped with mozzarella and remaining parmesan.
Baking
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until golden and bubbly.
- Allow to cool for 10 minutes before slicing.
Notes
You can add eggplant or mushrooms for varied flavors. Use herbs like basil or oregano for added depth. For a spicy kick, consider adding red pepper flakes.