Vegetable Lasagna Recipe

1. Prepare and sauté vegetables

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add diced zucchini, eggplant, red bell pepper, and mushrooms. Cook, stirring occasionally, until the vegetables are softened and any released liquid has mostly evaporated, about 8–10 minutes.

2. Add the spinach in batches, stirring until wilted between additions. Season the vegetable mixture with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes (if using). Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

3. Make a quick tomato sauce

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the canned crushed tomatoes and tomato paste, whisking to combine. Stir in 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes to thicken slightly, stirring occasionally. Taste and adjust salt or sugar if needed.

4. Combine cheeses

In a medium bowl, combine 2 cups ricotta cheese, 1 whole egg, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and well combined. Set aside.

5. Preheat and prepare pan

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

6. Assemble lasagna - layer 1

Spread about 1 cup of the tomato sauce in an even layer on the bottom of the prepared baking dish to prevent sticking.

7. Layer noodles, cheese, vegetables and sauce

Place 3 oven-ready lasagna noodles in a single layer over the sauce (trim to fit if necessary). Spread about one-third of the ricotta mixture over the noodles in an even layer. Spoon about one-third of the sautéed vegetable mixture over the ricotta, then spread about 3/4 cup of tomato sauce over the vegetables. Sprinkle about 1 cup of shredded mozzarella evenly over the layer. Repeat this layering twice more: noodles (3), ricotta (remaining divided), vegetables (remaining divided), sauce (remaining divided), and mozzarella (another 1 cup). Finish with a final layer of 3 noodles (or remaining if trimmed), the remaining sauce spread on top, then the remaining 1 cup of mozzarella and 1/4 cup grated Parmesan sprinkled evenly.

8. Bake

Cover the lasagna tightly with aluminum foil (spray foil with a little oil so cheese doesn't stick) and bake in the preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden and bubbly and edges are simmering. If you prefer a more browned top, broil for 1–2 minutes watching carefully.

9. Rest and serve

Remove lasagna from the oven and let rest uncovered for 10–15 minutes to set (this makes slicing cleaner). Garnish with torn fresh basil leaves if using. Slice into 8–9 pieces and serve.