Vegetable Lasagna Recipe
A hearty vegetable lasagna layered with marinara, ricotta, spinach and melty mozzarella.
Equipment
- 9x13 inch Baking Dish
- Large Skillet
- Spatula or wooden spoon
- Measuring cups and spoons
- Aluminum Foil
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper chopped
- 1 zucchini chopped
- 1 yellow onion chopped
- 3 cups fresh spinach
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 9 no-boil lasagna noodles
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chopped red bell pepper, chopped zucchini, and chopped yellow onion; cook, stirring occasionally, until the vegetables are tender, about 7–10 minutes.
- Add the fresh spinach to the skillet and cook until wilted; season the vegetable mixture with salt and pepper to taste.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Place three no-boil lasagna noodles over the sauce. Spread one-third of the vegetable mixture over the noodles, dollop with about one-third of the ricotta, and sprinkle with about one-third of the shredded mozzarella.
- Repeat the layering twice more with sauce, three noodles, vegetables, ricotta and mozzarella, finishing with a top layer of noodles, remaining marinara and the remaining mozzarella.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes, until the cheese is bubbly and golden.
- Let the lasagna stand for 10 minutes before slicing and serving.
Notes
- Use no-boil noodles as directed without pre-cooking.
- Adjust salt and pepper to taste.
- Letting the lasagna rest helps it set for cleaner slices.