Vegetable Lasagna Recipe
A comforting layered vegetable lasagna with marinara, ricotta, spinach, and melted mozzarella.
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper red bell pepper chopped
- 1 zucchini zucchini chopped
- 1 yellow onion 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 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 and cook until 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 over the bottom of the prepared baking dish.
- Place three no-boil lasagna noodles over the sauce, then spread about one-third of the vegetable mixture over the noodles, dollop one-third of the ricotta, and sprinkle about one-third of the shredded mozzarella.
- Repeat the layers (sauce, three noodles, vegetables, ricotta, mozzarella) two more times, finishing with a top layer of noodles, remaining marinara sauce, and the remaining mozzarella cheese.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
- Let the lasagna stand for 10 minutes before slicing and serving.
Equipment
- 9x13 inch Baking Dish
- Large Skillet
- Spatula or Wooden Spoon
- Knife
- Cutting Board
- Aluminum Foil
Notes
- Use no-boil noodles as listed; do not precook them.
- Adjust salt and pepper to taste.
- Letting the lasagna rest helps it set for cleaner slices.