Description
This cozy vegetable lasagna is packed with seasonal produce, layers of creamy cheese, and a rich tomato sauce. A perfect fall comfort dish that’s easy to customize, meal prep, or serve to a crowd.
Ingredients
- For the Veggie Layers:
- 1 zucchini, sliced thin
- 1 yellow squash, sliced thin
- 1 red bell pepper, diced
- 1 cup mushrooms, chopped
- 2 cups fresh spinach
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- For the Sauce:
- 2 cups crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp basil
- Salt and pepper to taste
- For the Cheese Mixture:
- 1 ½ cups ricotta cheese
- 1 egg
- 1 tsp garlic powder
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- For Assembly:
- 9 oven-ready lasagna noodles
- 1 cup shredded mozzarella (for topping)
Instructions
- Cook the Vegetables: In a skillet, heat olive oil over medium. Add onion and garlic; cook until fragrant. Stir in mushrooms, squash, zucchini, and bell pepper. Sauté until softened. Add spinach and let it wilt.
- Prepare the Sauce: In a bowl, combine crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir well.
- Mix the Ricotta Layer: In a bowl, mix ricotta, egg, garlic powder, mozzarella, and parmesan until smooth.
- Assemble the Lasagna: In a 9×13 baking dish, spread a thin layer of sauce. Add 3 noodles, half the vegetables, half the ricotta mix, and more sauce. Repeat layers. Finish with noodles, remaining sauce, and mozzarella on top.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 15 more minutes until bubbly and golden. Let rest 10 minutes before serving.
Notes
Make it your own with seasonal vegetables or a crunchy breadcrumb topping. Easily gluten-free or vegan with simple swaps. Leftovers keep well and freeze beautifully for future cozy meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian