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Garden Vegetable Lasagna

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A delightful and hearty lasagna packed with fresh garden vegetables, creamy ricotta, and melty cheese, perfect for any dinner table.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 medium zucchini (thinly sliced)
  • 1 yellow squash (thinly sliced)
  • 1 red bell pepper (diced)
  • 1 cup mushrooms (chopped)
  • 1½ cups fresh spinach
  • 3 cups marinara or tomato pasta sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1½ cups ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 1½ cups shredded mozzarella cheese
  • 9 lasagna noodles (cooked and drained)

Instructions

  1. Prep your ingredients: Start by washing and slicing your vegetables.
  2. Sauté the veggies: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes. Add the garlic and cook for another minute. Toss in the zucchini, yellow squash, and red bell pepper, stirring for about 5-7 minutes until softened. Add mushrooms and spinach, cooking until the spinach wilts down. Season with salt, black pepper, and Italian seasoning. Set aside to cool slightly.
  3. Mix the cheeses: In a mixing bowl, combine the ricotta cheese, egg, and grated Parmesan. Stir until well blended.
  4. Assemble the lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a cup of marinara sauce on the bottom. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sautéed vegetable mixture, and a third of the shredded mozzarella. Repeat the layers: sauce, noodles, ricotta, veggies, mozzarella. Top with the remaining noodles, sauce, and mozzarella.
  5. Cover and bake: Cover your dish tightly with aluminum foil. Bake in the preheated oven for 25-30 minutes.
  6. Uncover and broil: After your initial baking, remove the foil and switch to the broil setting. Broil for an additional 3-5 minutes until the top is golden and bubbly.
  7. Let it rest: Allow the lasagna to sit for at least 10-15 minutes before slicing.

Notes

Letting the lasagna rest after baking helps the layers set and makes for easier serving.

Nutrition

Keywords: lasagna, vegetable lasagna, Italian, vegetarian, comfort food, baking

Find it online: https://ivoryapron.com/weeknight-vegetable-lasagna-simple-veggie-packed/