One-Pot Vegetable Lasagna
A cozy and flavorful one-pot dish filled with layers of vegetables, marinara, and cheesy goodness, perfect for family dinners.
Ingredients
Main Ingredients
- 9 pieces Lasagna Noodles No-boil or regular noodles.
- 2 tablespoons Olive Oil Can substitute with avocado oil.
- 1 medium Onion, diced Essential aromatic.
- 3 cloves Garlic, minced Essential aromatic.
- 2 cups Bell Peppers, diced Choose a mix of your favorite colors.
- 1 medium Zucchini, sliced Slice thinly for best results.
- 2 cups Spinach, fresh or frozen If frozen, drain excess water.
- 2 cups Marinara Sauce Store-bought or homemade.
- 1 cup Ricotta Cheese Can swap for cottage cheese.
- 1 cup Shredded Mozzarella Cheese Classic topping.
- 2 teaspoons Italian Seasoning To amplify the taste.
- to taste teaspoons Salt and Pepper To enhance flavors.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, stirring until fragrant and translucent.
- Toss in the bell peppers and zucchini, sautéing until just tender, about 5 minutes.
- Add in the spinach, cooking until wilted.
- Stir in the marinara sauce, ricotta cheese, and Italian seasoning. Season with salt and pepper.
- Layer the uncooked lasagna noodles on top of the sauce mixture, breaking them as needed to fit.
- Pour in enough water to cover the noodles, and gently press them down to submerge.
- Bring the pot to a boil, then reduce the heat to a simmer. Cover and let cook for 25 minutes.
- Once the noodles are soft and the sauce is bubbly, remove from heat and sprinkle mozzarella cheese on top.
- Cover again and let it rest for 5 minutes, allowing the cheese to melt beautifully.
Notes
Let the lasagna rest for a few minutes before serving to help the layers hold together. For a brighter flavor, add a squeeze of fresh lemon juice before serving.