Vegetable Lasagna Recipe

Prep

Dice the zucchini, eggplant and red bell pepper into roughly 1/2-inch pieces. Finely chop the onion and mince garlic. Rinse spinach if needed and drain well.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add diced eggplant and bell pepper. Sauté 5–6 minutes until starting to soften.

Add diced zucchini and cook 4–5 minutes more until vegetables are tender and most moisture has evaporated.

Stir in the spinach, dried oregano, dried basil, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook until spinach wilts, about 2 minutes. Taste and adjust seasoning. Remove from heat and set aside.

In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant but not browned.

Stir in the crushed tomatoes, tomato paste, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon dried basil and 1 teaspoon dried oregano.

Bring to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm.

In a medium bowl combine 2 cups ricotta, 1 beaten egg, 1/2 cup grated Parmesan, 2 tablespoons chopped parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix until smooth and evenly combined.

Reserve 1/2 cup shredded mozzarella for topping and fold remaining 1 1/2 cups shredded mozzarella into the ricotta mixture for easier spreading (optional).

Preheat oven to 190°C (375°F). Lightly oil a 9x13-inch baking dish with 1 teaspoon olive oil.

Spread about 3/4 cup tomato sauce evenly across the bottom of the prepared baking dish to prevent sticking.

Place 3 lasagna noodles in a single layer over the sauce (if using no-boil, place as directed by package).

Spread one third of the ricotta-cheese mixture evenly over the noodles (about 2/3 cup).

Spoon about 1 cup of the vegetable filling evenly over the cheese layer.

Spoon about 3/4 cup of tomato sauce over the vegetables to moisten the layer.

Repeat layers two more times: noodles, ricotta-cheese, vegetables, and sauce, finishing with a final layer of noodles and the remaining sauce.

Sprinkle the reserved 1/2 cup shredded mozzarella and additional 2 tablespoons grated parmesan evenly over the top.

Cover the dish tightly with aluminum foil (spray foil lightly with cooking spray or tent so it doesn't touch cheese) and bake in preheated oven 25 minutes.

Remove foil and bake uncovered 10–15 minutes more until cheese is bubbly and golden at edges.

Let the lasagna rest 10–15 minutes before slicing so layers set. Garnish with fresh basil leaves if desired and serve.