Vegetable Lasagna Recipe
Same 17 layers as above but take out the meat and substitute fresh vegetables.
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Ingredients
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Vegetables
Lasagna Components
Method
Preparation
- 1
Prepare the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent (about 3-4 minutes). Then, add the zucchini, bell peppers, mushrooms, and carrots, cooking until softened (about 5-7 minutes). Finally, stir in the spinach and cook until wilted. Season with Italian seasoning, salt, and pepper to taste. Remove from heat and set aside.
- 2
Cook the Lasagna Noodles
In a large pot, bring salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
Assembling the Lasagna
- 3
Layer the Ingredients
Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Place 3 lasagna noodles on top of the sauce. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the vegetable mixture, 1 cup of mozzarella cheese, and a layer of marinara sauce. Repeat this layering process two more times, finishing with a layer of noodles topped with marinara sauce and the remaining mozzarella and Parmesan cheese.
Baking
- 4
Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Let it cool for about 10 minutes before slicing and serving.