Description
A comforting and wholesome vegetable lasagna layered with roasted vegetables, creamy ricotta, and gooey mozzarella.
Ingredients
Scale
- Lasagna noodles (whole wheat or gluten-free)
- 15 oz Ricotta cheese
- 8 oz Mozzarella cheese (shredded)
- 24 oz Marinara sauce
- 2 cups Zucchini (chopped)
- 1 cup Bell peppers (chopped)
- 2 cups Spinach
- 1 cup Mushrooms (sliced)
- Fresh basil (for layering and garnish)
- Fresh oregano
- 3 cloves Garlic (minced)
- 1 Egg (or silken tofu for vegan)
- Salt and pepper (to taste)
- Olive oil (for sautéing)
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Chop your vegetables into bite-sized pieces and sauté in a skillet with olive oil, adding minced garlic, salt, and pepper until tender.
- Combine ricotta cheese, an egg, and half of the fresh basil in a bowl.
- Layer a thin layer of marinara sauce in a baking dish, followed by lasagna noodles, cheese mixture, sautéed vegetables, and mozzarella. Repeat until ingredients are used, with the final layer being cheese.
- Top with remaining marinara and sprinkle with mozzarella.
- Bake covered with foil for 25 minutes, then uncover and bake for an additional 15 minutes or until bubbly.
- Cool for 15 minutes before slicing to ensure firm cuts.
Notes
Using fresh herbs enhances the flavor. For best results, allow the lasagna to cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: vegetable lasagna, vegetarian lasagna, comfort food, lasagna recipe, family recipe