Description

This Vegetable Lasagna has been named the BEST lasagna by so many readers who have tried it! It’s my go-to vegetarian main dish for entertaining and perfect for making ahead. Packed with vegetables, cheesy, baked until it’s hot, bubbly and golden on the edges – everyone will be asking for the recipe!

Ingredients

Scale

2 tablespoons olive oil
1 ½ cups chopped yellow onion
1 red bell pepper, chopped
8 ounces cremini mushrooms, chopped
2 medium zucchini, chopped into ½-inch pieces
4 cloves garlic, minced
48 ounces marinara sauce
1 teaspoon dried Italian seasoning
salt and pepper, to taste
2 pinches crushed red pepper flakes, or to taste
¼ cup chopped fresh parsley
5 ounces baby spinach, coarsely chopped
1 egg
1 cup ricotta cheese (8 ounces)
9 oven ready (no boil) lasagna noodles
16 ounces shredded mozzarella cheese
½ cup grated Parmesan cheese
chopped fresh basil or parsley, optional

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Instructions

Step: Preheat oven to 375° F.
Step: Heat the olive oil in a large skillet or Dutch oven pot over medium-high heat. Add the onion, bell pepper, mushrooms and zucchini and cook until softened, 7 to 8 minutes, stirring occasionally. Add the minced garlic and cook, stirring, for 30 seconds.
Step: Add the marinara sauce, Italian seasoning, salt, pepper, red pepper flakes and parsley to the skillet and stir. Bring to a simmer and then reduce the temperature to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally. Then stir in the chopped fresh spinach.
Step: While the sauce simmers, crack the egg into a medium bowl and beat lightly with a fork. Add the ricotta cheese and stir to combine.
Step: Put about 1 cup of the sauce into a 9×13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread ⅓ of the remaining sauce over the noodles. Place small spoonfuls of the ricotta and egg mixture on top of the sauce, using ½ of the ricotta. Sprinkle ⅓ of the mozzarella and ⅓ of the Parmesan over the top.
Step: Repeat the same layer one more time: 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella and ½ of the remaining Parmesan. For the top layer of the lasagna, use the remaining 3 noodles, the rest of the sauce, and finally the rest of the mozzarella and Parmesan.
Step: Cover the lasagna with a piece of foil that has been sprayed with cooking spray on the underside.
Step: Bake the lasagna in the center of the oven, covered with foil, for 35 minutes. Uncover and continue baking for 10 to 15 minutes more, or until the lasagna is hot and bubbling on the sides and the cheese is lightly browned on top. Let the lasagna rest for 15 minutes before serving.

Notes

To Make Ahead: Assemble up to 24 hours before baking; cover and refrigerate. Add about 15 minutes to the covered baking time if baking from the refrigerator. To Freeze Unbaked: Wrap tightly and store for up to 3 months. Thaw in the refrigerator for 24 hours before baking, adding 15 minutes to the covered bake time. Leftovers: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

Prep Time: 45 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 293 kcal
Sugar: 7 g
Sodium: 885 mg
Fat: 16 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 4 g
Protein: 17 g
Cholesterol: 64 mg