Veggie Lasagna
Veggie Lasagna
Ingredients
For the Marinara Sauce
- 1 tablespoon olive oil
- 1 onion, medium, chopped
- 3 cloves garlic, minced
- 28 ounce crushed tomatoes, can
- 6 ounce tomato paste, can
- 1/2 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon granulated sugar, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Ricotta Filling
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Vegetables
- 1 zucchini, medium, thinly sliced
- 1 yellow squash, medium, thinly sliced
- 1 red bell pepper, thinly sliced
- 5 ounces fresh spinach
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 12 lasagna noodles, oven-ready or boiled according to package directions
- 2 cups mozzarella cheese, shredded
Instructions
- 1
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.
⏱️ 8 min
- 2
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.
⏱️ 25 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 10 min
- 5
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 6
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.
⏱️ 10 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 50 min•🌡️ 375
- 9
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.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Veggie Lasagna
Ingredients
For the Marinara Sauce
- 1 tablespoon olive oil
- 1 onion, medium, chopped
- 3 cloves garlic, minced
- 28 ounce crushed tomatoes, can
- 6 ounce tomato paste, can
- 1/2 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon granulated sugar, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Ricotta Filling
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Vegetables
- 1 zucchini, medium, thinly sliced
- 1 yellow squash, medium, thinly sliced
- 1 red bell pepper, thinly sliced
- 5 ounces fresh spinach
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 12 lasagna noodles, oven-ready or boiled according to package directions
- 2 cups mozzarella cheese, shredded
Instructions
- 1
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.
⏱️ 8 min - 2
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.
⏱️ 25 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 10 min - 5
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 6
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.
⏱️ 10 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 50 min•🌡️ 375 - 9
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.
⏱️ 15 min