Name: Vegetable Lasagna with Ricotta and Spinach : Comforting, Cheesy & Family-Friendly
Ingredients: 9 lasagna noodles (regular or no-boil); 2 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 zucchini, sliced; 1 red bell pepper, chopped; 2 cups fresh spinach, chopped (or ½ 10-oz package frozen, thawed & squeezed dry); 2 cups ricotta cheese; 1 large egg; 2 cups marinara sauce (24 oz); 1½ cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 tsp dried Italian seasoning (or ½ tsp oregano + ½ tsp basil); Salt & black pepper, to taste

Description

A comforting, cheesy, and veggie-packed lasagna that hugs you back! Layers of tender noodles, creamy ricotta-spinach, roasted vegetables, and melty cheese make this a weeknight winner or a show-stopping centerpiece.

Ingredients

Scale

9 lasagna noodles (regular or no-boil)
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, sliced
1 red bell pepper, chopped
2 cups fresh spinach, chopped (or ½ 10-oz package frozen, thawed & squeezed dry)
2 cups ricotta cheese
1 large egg
2 cups marinara sauce (24 oz)
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp dried Italian seasoning (or ½ tsp oregano + ½ tsp basil)
Salt & black pepper, to taste

Instructions

Preheat oven to 375°F (190°C).
If using regular noodles, boil until al dente. Drain and lay flat to prevent sticking.
Sauté vegetables
Heat olive oil in a large skillet over medium heat.
Add onion, cook 4–5 min until soft. Add garlic, cook 30 sec.
Toss in zucchini and bell pepper, cook 6–7 min until slightly tender.
Add spinach in batches until wilted. Season with salt & pepper. Drain excess liquid.
Make ricotta mixture
In a bowl, combine ricotta, egg, Italian seasoning, ¼ tsp salt, and pepper. Mix until smooth.
Assemble lasagna (first layer)
- Spread ½ cup marinara on the bottom of a 9×13 pan.
- Layer 3 noodles.
- Spread half ricotta mixture.
- Top with half the veggies.
- Sprinkle ½ cup mozzarella and drizzle ~⅔ cup sauce.
Assemble lasagna (second layer)
- Layer 3 noodles.
- Spread remaining ricotta mixture.
- Add remaining veggies.
- Sprinkle ½ cup mozzarella and drizzle ~⅔ cup sauce.
Top layer
- Layer final 3 noodles.
- Spread remaining sauce (~½ cup).
- Sprinkle remaining ½ cup mozzarella and all Parmesan cheese.
Bake
Cover with foil and bake 30 min. Remove foil, bake another 15–20 min until top is golden and bubbly.
Rest
Let sit 10–15 min before slicing. This helps layers set for clean squares.

Notes

Drain sautéed vegetables to prevent watery lasagna.
Season each layer for maximum flavor.
No-boil noodles save time—just ensure sauce coverage.
Make ahead: Assemble and refrigerate up to 24 hours, or freeze unbaked for up to 3 months.