Vegetarian Lasagna
A comforting and nutritious vegetarian lasagna packed with fresh vegetables, creamy cheeses, and rich marinara sauce, perfect for family gatherings or a cozy night in.
Ingredients
Lasagna Base
- 9 pieces Lasagna noodles Use gluten-free if needed
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Vegetable Layer
- 2 cups Spinach, fresh or frozen
- 1 medium Zucchini, sliced
- 1 cup Mushrooms, sliced
- 1 medium Bell pepper, chopped
Sauce and Seasoning
- 2 cups Marinara sauce Use a good quality sauce
- 2 tablespoons Olive oil For sautéing
- 3 cloves Garlic, minced
- to taste Salt and pepper
- to taste Herbs (basil, oregano, thyme) Fresh or dried
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add minced garlic, followed by zucchini, mushrooms, and bell peppers. Sauté until tender, about 5-7 minutes.
- In a bowl, combine ricotta, half of the mozzarella, and Parmesan. Season with salt, pepper, and herbs.
Assembly and Baking
- In a baking dish, start with a layer of marinara sauce. Place a layer of noodles, followed by a portion of the cheese mixture, sautéed vegetables, and more marinara. Repeat these layers, finishing with noodles topped with sauce and the remaining mozzarella.
- Cover the dish with foil and bake for 30 minutes. After that, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Allow the lasagna to sit for a few minutes before slicing.
Notes
Use fresh ingredients whenever possible for best flavor. Feel free to experiment with spices and vegetable variations.