Name: Vegetarian Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 9 lasagna noodles; 2 zucchini, sliced; 2 yellow squash, sliced; 1 red bell pepper, chopped; 1 eggplant, diced; 1 small red onion, chopped; 2 tablespoons olive oil; Salt; Black pepper; 3 cups marinara sauce; 1 1/2 cups ricotta cheese; 1 egg; 2 cups shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 2 cups fresh spinach; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Fresh basil, for garnish

Description

A hearty and satisfying vegetarian lasagna layered with roasted vegetables, creamy ricotta, rich tomato sauce, and tender pasta. This comforting dish is packed with flavor and perfect for a wholesome family meal.

Ingredients

9 lasagna noodles
2 zucchini, sliced
2 yellow squash, sliced
1 red bell pepper, chopped
1 eggplant, diced
1 small red onion, chopped
2 tablespoons olive oil
Salt
Black pepper
3 cups marinara sauce
1 1/2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 cups fresh spinach
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Fresh basil, for garnish

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Instructions

Preheat the oven to 400°F. Toss zucchini, squash, bell pepper, eggplant, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
Cook lasagna noodles according to package instructions. Drain and set aside.
In a bowl, mix ricotta, egg, garlic, oregano, thyme, salt, and pepper until well combined.
Reduce oven temperature to 375°F. Spread a thin layer of marinara sauce in a baking dish. Layer noodles, ricotta mixture, roasted vegetables, spinach, mozzarella, and sauce. Repeat layers, finishing with mozzarella and parmesan on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until bubbly and golden.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and serve.

Notes

You can substitute vegetables based on season or preference.
For extra flavor, add a layer of sautéed mushrooms.
Letting the lasagna rest helps it set for cleaner slices.
Store leftovers in the refrigerator for up to 4 days.
This dish freezes well for up to 2 months.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Bake
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 390 kcal
Sugar: 7 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 18 g
Cholesterol: 65 mg