Veggie Lasagna Recipe

Prepare and sauté vegetables

Preheat oven to 375°F (190°C). Heat a large skillet over medium heat and add 3 tablespoons olive oil. Add the chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add sliced zucchini, yellow squash, diced bell pepper, and sliced mushrooms to the skillet. Season with 1 tsp salt, 1 tsp black pepper, 1 tsp dried oregano, and 1 tsp dried basil. Sauté, stirring occasionally, 6–8 minutes until vegetables are softened and most moisture has evaporated. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Mix ricotta filling

In a medium bowl combine 2 cups ricotta, 1 egg, 1 cup grated Parmesan, 2 tablespoons chopped fresh parsley, 1/2 tsp salt, 1/2 tsp black pepper, and 1/8 tsp freshly grated nutmeg (optional). Stir until smooth and well combined. If the mixture seems very thick, loosen with 1–2 tablespoons water or milk. Taste and adjust seasoning.

Prepare noodles and pan

If using regular lasagna noodles, cook according to package directions until al dente, drain, and lay flat on a sheet to prevent sticking. If using no-boil noodles, use them dry. Lightly coat a 9x13-inch baking dish with nonstick spray or a thin smear of olive oil.

Assemble the lasagna: Spread 1 cup marinara sauce in the bottom of the prepared baking dish to prevent sticking. Place a single layer of 3–4 lasagna noodles (depending on width) over the sauce.

Spoon about one-third of the ricotta mixture evenly over the noodles and spread gently. Top the ricotta with one-third of the sautéed vegetables (about 1 to 1 1/4 cups). Spoon 1/2 cup marinara sauce over the vegetables and sprinkle 2/3 cup shredded mozzarella.

Repeat the layers two more times: noodles, ricotta mixture, remaining vegetables, 1/2 cup marinara and 2/3 cup mozzarella on the middle layer. Top with a final layer of noodles, spread the remaining marinara (about 1 cup) evenly over the top, and sprinkle the remaining shredded mozzarella and any remaining Parmesan.

Cover the dish tightly with aluminum foil (tent slightly so cheese doesn't stick to foil) and bake in the preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake 10–15 minutes more until the top is bubbly and golden.

Let the lasagna rest 10–15 minutes before slicing so layers set. Drizzle 1 tsp olive oil over the top and garnish with fresh basil leaves if desired. Serve warm.