Description
This hearty Veggie Lasagna is packed with a colorful mix of fresh vegetables, creamy ricotta, and gooey mozzarella, all layered between no-boil lasagna noodles for a quick and easy meal. It’s a healthy, delicious dinner that’s perfect for weeknights and sure to please vegetarians and meat lovers alike!
Ingredients
Units
Scale
For the Vegetable Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 8 oz mushrooms, sliced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Filling:
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- Salt and pepper to taste
For Assembly:
- 9 lasagna noodles (no-boil recommended)
- 8 oz shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Vegetable Filling:
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Add bell peppers, zucchini, yellow squash, and mushrooms. Cook until vegetables are tender-crisp, about 8-10 minutes. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for at least 30 minutes, stirring occasionally. The longer it cooks, the more the flavors will develop. - Prepare the Cheese Filling:
In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, salt, and pepper. Mix well. - Assemble the Lasagna:
Preheat oven to 375°F (190°C). Spread a thin layer of vegetable sauce on the bottom of a 9×13 inch baking dish. Place a layer of lasagna noodles over the sauce, slightly overlapping if needed (if using no-boil noodles, they can be placed dry). Spread half of the ricotta mixture over the noodles, followed by one-third of the mozzarella cheese. Add another layer of noodles, then more vegetable sauce, the remaining ricotta mixture, and another one-third of the mozzarella. Top with a final layer of noodles, the remaining vegetable sauce, and the remaining mozzarella cheese. - Bake the Lasagna:
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. - Let Rest and Serve:
Remove the lasagna from the oven and let it rest for 10-15 minutes before cutting and serving. This will allow it to set and make it easier to serve. Garnish with chopped fresh parsley before serving.
Notes
- Vegetable Options: You can use your favorite vegetables in this lasagna. Other good options include spinach, eggplant, carrots, and corn.
- Cheese Options: You can use a combination of mozzarella, Parmesan, ricotta, and provolone cheeses.
- Spice It Up: Add a pinch of red pepper flakes to the sauce for a bit of heat.
- Make-Ahead: Lasagna can be assembled ahead of time and baked when you’re ready to eat. Just add about 15-20 minutes to the baking time if baking from cold.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12g
- Sodium: 800mg
- Fat: 18 g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 55mg