Vegetable Lasagna Recipe

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped yellow onion
• 1 red bell pepper, chopped
• 8 ounces cremini mushrooms, chopped
• 2 medium zucchini, chopped into 1/2-inch pieces
• 4 cloves garlic, minced
• 48 ounces marinara sauce
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• 2 pinches crushed red pepper flakes, or to taste
• 1/4 cup chopped fresh parsley
• 5 ounces baby spinach, coarsely chopped
• 1 egg
• 1 cup ricotta cheese (8 ounces)
• 9 oven ready (no boil) lasagna noodles
• 16 ounces shredded mozzarella cheese (about 4 cups)
• 1/2 cup grated Parmesan cheese
• Chopped fresh basil or parsley, optional, for serving

Instructions

1. 1

   Preheat Oven: Begin by preheating your oven to 375° F, ensuring it reaches the perfect temperature for baking the lasagna evenly.

2. 2

   Sauté Vegetables: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion, bell pepper, mushrooms, and zucchini, cooking for 7 to 8 minutes until softened, stirring occasionally. Add minced garlic and sauté for another 30 seconds until fragrant.

3. 3

   Simmer Sauce: Stir in marinara sauce, dried Italian seasoning, salt, pepper, red pepper flakes, and chopped parsley. Bring the mixture to a simmer, then reduce heat to low and let cook gently for 10 to 15 minutes, stirring occasionally. Add chopped fresh spinach towards the end and stir in until wilted.

4. 4

   Prepare Cheese Mixture: Meanwhile, beat the egg lightly in a medium bowl. Add ricotta cheese and mix until combined. Shred the mozzarella cheese if not pre-shredded.

5. 5

   Assemble First Layer: Spoon about 1 cup of the sauce into the bottom of a 9×13-inch baking dish. Arrange 3 no-boil lasagna noodles evenly over the sauce. Spread one-third of the remaining sauce over the noodles. Dot half of the ricotta and egg mixture evenly over the sauce, then sprinkle one-third of the mozzarella and Parmesan cheeses on top.

6. 6

   Assemble Second Layer: Repeat the layering with 3 more noodles, half of the remaining sauce, the rest of the ricotta mixture, half of the remaining mozzarella, and half of the remaining Parmesan cheese.

7. 7

   Assemble Third Layer: Finish with the last 3 noodles, the remaining sauce, and the rest of the mozzarella and Parmesan cheeses spread evenly on top.

8. 8

   Cover and Bake: Cover the lasagna with foil sprayed on the underside with cooking spray to prevent sticking. Place it in the center of the preheated oven. For 35 minutes, bake covered, placing a rimmed baking sheet on the rack below to catch any drips.

9. 9

   Uncover and Finish Baking: Remove the foil and bake uncovered for an additional 10 to 15 minutes until hot, bubbling, and the cheese is lightly browned.

10. 10

    Rest the Lasagna: Allow the lasagna to rest for 15 minutes outside the oven. This resting time helps the layers set, ensuring clean slices without sogginess when served.