Vegetable Lasagna with Ricotta and Marinara
A comforting and hearty vegetable lasagna, layered with rich marinara sauce, creamy ricotta, fresh vegetables, and tender lasagna noodles. Perfect for a satisfying dinner.
Ingredients
- •12 lasagna noodles (oven-ready or pre-boiled)
- •1 tablespoon olive oil
- •1 large onion, chopped
- •2 cloves garlic, minced
- •1 red bell pepper, diced
- •1 zucchini, diced
- •1 cup sliced mushrooms
- •1 (28 ounce) can crushed tomatoes
- •1 (15 ounce) can tomato sauce
- •1 teaspoon dried oregano
- •1/2 teaspoon dried basil
- •Salt and black pepper to taste
- •15 ounces ricotta cheese
- •1/2 cup grated Parmesan cheese, plus more for topping
- •1 large egg
- •1/4 cup chopped fresh parsley
- •2 cups shredded mozzarella cheese
Dietary Info
Instructions
- 1
Preheat your oven to 3750F (1900C).
- 2
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, red bell pepper, zucchini, and mushrooms. Cook for another 5-7 minutes, until vegetables are tender-crisp.
- 3
Stir in crushed tomatoes, tomato sauce, oregano, and basil. Bring to a simmer, then reduce heat and let it cook for 10-15 minutes, allowing flavors to meld. Season with salt and pepper.
- 4
In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, egg, and fresh parsley. Mix well and season with a pinch of salt and pepper.
- 5
To assemble the lasagna, spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Place 3-4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with about 1 cup of vegetables and sauce, and sprinkle with 1 cup of mozzarella cheese.
- 6
Repeat the layer: noodles, remaining ricotta mixture, remaining vegetables and sauce, and 1 cup of mozzarella cheese. Place the final layer of noodles, cover with the remaining marinara sauce, and sprinkle generously with more Parmesan and mozzarella cheese.
- 7
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden. Let stand for 5-10 minutes before serving.
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