Vegetable Lasagna Recipe
Layers of pasta, ricotta cheese, and seasonal vegetables baked to perfection.
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Ingredients
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Pasta
Cheese Filling
Vegetable Filling
Sauce
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Cook the Lasagna Noodles
In a large pot of boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 3
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add sliced zucchini, diced bell pepper, and sliced mushrooms. Cook for about 5-7 minutes, or until the vegetables are softened. Stir in fresh spinach and cook until wilted. Remove from heat and let cool slightly.
Cheese Mixture
- 4
Prepare Cheese Filling
In a large bowl, combine ricotta cheese, egg, grated Parmesan cheese, salt, black pepper, and chopped fresh basil. Mix until well blended.
Assembly
- 5
Layer Ingredients
In a 9x13 inch baking dish, spread 1 cup of marinara sauce on the bottom. Place 3 lasagna noodles on top. Spread half of the ricotta cheese mixture over the noodles, followed by half of the sautéed vegetable mixture. Top with 1 cup of marinara sauce. Repeat the layers with 3 more noodles, the remaining ricotta cheese mixture, the remaining vegetables, and another cup of marinara sauce. Finish with the last 3 noodles, the remaining marinara sauce, and a sprinkle of Parmesan cheese on top.
Baking
- 6
Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- 7
Rest and Serve
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. Serve warm.