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Vegetable Lasagna

Irresistible Vegetable Lasagna - Cozy Comfort, No-Boil Magic

Enjoy a delightful Vegetable Lasagna packed with layers of fresh vegetables, creamy ricotta, and rich marinara sauce, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 tablespoons Olive oil Provides fat for sautéing vegetables and adds flavor.
  • 1.5 cups Chopped yellow onion Adds sweetness and depth; yellow onion is preferred.
  • 1 whole Red bell pepper Contributes sweetness and crunchy texture.
  • 8 ounces Cremini mushrooms Adds umami flavor and meaty texture.
  • 2 medium Zucchini Provides moisture and slight sweetness.
  • 4 cloves Garlic Enhances flavor; fresh garlic is best.
For the Sauce
  • 48 ounces Marinara sauce Acts as the sauce layer that binds the lasagna.
  • 1 teaspoon Dried Italian seasoning Infuses herbal aroma.
  • Salt Enhances overall flavor; adjust according to taste.
  • Pepper Enhances overall flavor; adjust according to taste.
  • 2 pinches Crushed red pepper flakes Adds heat to the dish; omit if sensitive to spice.
  • 0.25 cup Chopped fresh parsley Adds freshness and color.
  • 5 ounces Baby spinach, chopped Adds nutrients and vibrant color.
For the Cheese Filling
  • 1 whole Egg Binds ricotta for a smooth filling.
  • 1 cup Ricotta cheese Provides creaminess.
  • 16 ounces Shredded mozzarella cheese Melts beautifully and adds stretch.
  • 0.5 cup Grated Parmesan cheese Adds nutty flavor and texture.
For Assembly
  • 9 whole Oven-ready (no-boil) lasagna noodles Simple assembly with no pre-cooking needed.
  • Fresh basil or parsley For garnish; optional but highly recommended.

Equipment

  • large skillet
  • 9x13-inch baking dish
  • Medium bowl
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 ½ cups of chopped yellow onion, 1 red bell pepper (diced), 8 ounces of chopped cremini mushrooms, and 2 medium diced zucchinis. Sauté for 7-8 minutes until softened and slightly caramelized. Stir in 4 minced garlic cloves and cook for an additional 30 seconds until fragrant.
  2. Reduce heat to low. Stir in 48 ounces of marinara sauce, 1 teaspoon of dried Italian seasoning, salt, pepper, and a pinch of crushed red pepper flakes. Simmer for 10-15 minutes, stirring occasionally. Fold in 5 ounces of chopped baby spinach, letting it wilt into the sauce.
  3. In a medium bowl, beat 1 egg until well combined. Add in 1 cup of ricotta cheese and mix until smooth and creamy.
  4. Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Place 3 oven-ready lasagna noodles on top, followed by half of the ricotta mixture, and a third of the 16 ounces of shredded mozzarella and ½ cup of grated Parmesan cheese. Repeat the layers, finishing with the noodles topped with remaining sauce, mozzarella, and Parmesan.
  5. Cover the assembled lasagna tightly with aluminum foil and bake for 35 minutes. Carefully remove the foil and continue baking for an additional 10-15 minutes until bubbly and golden brown.
  6. Let the lasagna rest for 15 minutes before slicing. Garnish with fresh basil or parsley if desired.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

For storage, keep leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months. Reheat by baking or microwaving as needed.

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