Hearty Baked Italian Vegetable Lasagna
A delicious and comforting vegetarian lasagna layered with tender vegetables, rich marinara sauce, creamy ricotta, and melted cheese — perfect for a hearty Italian-inspired dinner.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 1 jar (24 oz) marinara sauce
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 15 oz ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
3. Add zucchini, red and yellow bell peppers, and mushrooms. Cook for about 5-7 minutes until vegetables are tender.
4. Stir in spinach and cook until wilted. Add marinara sauce, basil, and oregano. Simmer for another 5 minutes.
5. In a bowl, mix ricotta cheese, egg, salt, and pepper until smooth.
6. Spread a thin layer of the vegetable sauce in a 9×13 inch baking dish. Place 3 noodles over the sauce.
7. Spread half of the ricotta mixture over noodles, followed by half of the remaining vegetable sauce. Sprinkle with 1 cup of mozzarella cheese.
8. Repeat the layers with remaining noodles, ricotta mixture, vegetable sauce, and 1 cup of mozzarella cheese.
9. Top with the remaining noodles and spread any remaining sauce over them. Sprinkle with remaining mozzarella and parmesan cheese.
10. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until cheese is bubbly and golden brown.
11. Allow lasagna to cool for 10 minutes before slicing and serving.
Notes
You can prep this dish ahead of time and refrigerate before baking. Feel free to swap in other vegetables like eggplant or kale based on seasonality. Serve with a side salad or garlic bread.