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Ingredients
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Lasagna Components
Vegetable Filling
Tomato Sauce
Method
Preparation
- 1
Cook Lasagna Noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- 2
Sauté Vegetables
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add minced garlic and sauté for 30 seconds. Add zucchini, bell pepper, mushrooms, and spinach. Season with salt, black pepper, and Italian seasoning. Cook until the vegetables are tender, about 5-7 minutes. Remove from heat and set aside.
- 3
Prepare Tomato Sauce
In another skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute. Stir in the canned crushed tomatoes, salt, black pepper, and Italian seasoning. Simmer for 10 minutes.
Assembly
- 4
Layer Ingredients
In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Place 3 lasagna noodles on top. Spread half of the ricotta cheese over the noodles, followed by half of the sautéed vegetables, then a third of the mozzarella cheese. Repeat the layers: tomato sauce, noodles, ricotta, vegetables, and another third of mozzarella. Finish with a final layer of lasagna noodles, tomato sauce, remaining mozzarella, and sprinkle the grated Parmesan cheese on top.
Baking
- 5
Bake the Lasagna
Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Let it cool for about 10 minutes before slicing.