Description
Hey there! This vegetarian lasagna is the ultimate comfort food: layers of tender noodles, sautéed veggies, creamy ricotta, and melty mozzarella, all wrapped in a garlicky marinara. It’s warm, satisfying, and perfect for family dinners, meal prep, or a cozy night in.
Ingredients
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9 lasagna noodles (regular or oven-ready)
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2 cups marinara sauce (store-bought or homemade)
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1 tbsp olive oil
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1 zucchini, sliced thin
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1 cup mushrooms, sliced
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1 red bell pepper, chopped
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2 cups fresh spinach
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1½ cups ricotta cheese
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1½ cups shredded mozzarella
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½ cup grated parmesan, divided
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1 egg
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2 cloves garlic, minced
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½ tsp dried oregano
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Salt & pepper to taste
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Fresh basil, for garnish (optional)
Instructions
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Preheat Oven: Set to 375°F (190°C). Use a 9×13 inch baking dish.
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Sauté Veggies: Heat olive oil in a skillet. Add garlic, then zucchini, mushrooms, and bell pepper. Cook 7–8 minutes until tender. Add spinach and a pinch of salt; wilt about 1 minute. Stir in oregano, taste, and adjust seasoning.
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Mix Ricotta Layer: In a bowl, combine ricotta, egg, half of parmesan, salt, and pepper. Stir until smooth.
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Layer the Lasagna:
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Spread ½ cup marinara on the dish bottom.
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Layer 3 noodles, half the ricotta, half the veggies, and a sprinkle of mozzarella.
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Repeat: noodles, ricotta, veggies, mozzarella.
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Top with remaining noodles, sauce, mozzarella, and reserved parmesan.
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Bake: Cover with foil, bake 25 minutes. Remove foil and bake another 15–20 minutes until top is golden and sauce bubbles.
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Rest & Serve: Let lasagna rest 10–15 minutes before slicing. Garnish with fresh basil if desired. Serve with a side salad or garlic bread.
Notes
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Lasagna gets watery? Likely from excess veggie moisture—sauté them first.
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Make-ahead: Assemble and refrigerate up to 24 hours; add a few minutes to bake. Freeze unbaked lasagna up to 3 months.
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Noodles: Boil regular noodles 2–3 minutes less than package instructions for al dente.