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Prepare the Marinara Sauce: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the crushed tomatoes, tomato paste, water, dried oregano, dried basil, sugar (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally. The longer it simmers, the better the flavor.

Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, egg, chopped fresh parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced zucchini, yellow squash, red bell pepper, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until vegetables are slightly tender-crisp. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat.

Preheat your oven to 375°F (190°C).

Assemble the Lasagna: Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange 3-4 lasagna noodles over the sauce (break them if necessary to fit). Spread half of the ricotta filling evenly over the noodles. Top with half of the sautéed vegetables and about 1 cup of shredded mozzarella cheese.

Repeat the layers: another layer of noodles, the remaining ricotta filling, the remaining sautéed vegetables, and another 1 cup of shredded mozzarella cheese. Top with a final layer of noodles, the remaining marinara sauce, and a generous sprinkle of mozzarella cheese.

Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden brown.

Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.


Prepare the Marinara Sauce: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the crushed tomatoes, tomato paste, water, dried oregano, dried basil, sugar (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally. The longer it simmers, the better the flavor.

Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, egg, chopped fresh parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced zucchini, yellow squash, red bell pepper, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until vegetables are slightly tender-crisp. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat.

Preheat your oven to 375°F (190°C).

Assemble the Lasagna: Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange 3-4 lasagna noodles over the sauce (break them if necessary to fit). Spread half of the ricotta filling evenly over the noodles. Top with half of the sautéed vegetables and about 1 cup of shredded mozzarella cheese.

Repeat the layers: another layer of noodles, the remaining ricotta filling, the remaining sautéed vegetables, and another 1 cup of shredded mozzarella cheese. Top with a final layer of noodles, the remaining marinara sauce, and a generous sprinkle of mozzarella cheese.

Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden brown.

Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
