Vegetarian Lasagna
A hearty Vegetarian Lasagna layered with fresh vegetables, creamy ricotta, and tangy marinara sauce, perfect for family dinners or meal prep.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 9-12 lasagna noodles (no-boil preferred)
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 3 cups fresh spinach
- 1 zucchini, sliced thinly
- 1 bell pepper, chopped
- 1 medium onion, chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Mushrooms (optional)
- Eggplant (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet. Add onion and sauté until translucent. Stir in garlic, bell pepper, zucchini, and spinach. Season with salt and pepper, then remove from heat.
- Combine ricotta cheese, half of the mozzarella, and Parmesan cheese in a bowl.
- Spread a thin layer of marinara sauce in a baking dish. Layer 3 lasagna noodles, then half of the ricotta mixture, half of the vegetable mixture, and a third of the marinara. Repeat layers, finishing with the last noodles, the remaining sauce, and remaining mozzarella.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until bubbly and golden.
- Cool for 10-15 minutes before slicing.
Notes
Let the lasagna rest after baking for cleaner slices. Use fresh ingredients for better flavor.