This Vegetable Lasagna is a hearty, delicious, and comforting dish that’s perfect for any family meal or gathering. It layers tender lasagna noodles, a rich tomato sauce, mixed vegetables, and a generous amount of melted cheese, all baked to golden perfection. Packed with flavor and nutrients, this vegetarian lasagna is both satisfying and wholesome, making it a great option for a meatless meal. Whether you’re a fan of traditional lasagna or looking for a healthier twist, this dish is sure to please everyone at the table!Ingredients:For the sauce:2 tablespoons olive oil1 medium onion, diced2 cloves garlic, minced1 red bell pepper, diced1 yellow bell pepper, diced1 zucchini, diced1 cup spinach, chopped (optional)1 can (14 oz) crushed tomatoes1 can (6 oz) tomato paste1 tablespoon dried oregano1 tablespoon dried basil1 teaspoon red pepper flakes (optional)Salt and pepper to tasteFor the cheese layer:15 oz ricotta cheese2 cups shredded mozzarella cheese (plus extra for topping)1/2 cup grated Parmesan cheese1 large egg2 tablespoons chopped fresh parsley or basilFor the lasagna:12-14 lasagna noodles (preferably no-boil or cooked according to package instructions)Fresh basil leaves for garnish (optional)Instructions:Prepare the sauce:Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté until softened (about 3-4 minutes).Add the diced bell peppers, zucchini, and spinach (if using), and cook for another 5-7 minutes until the vegetables are tender.Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally.Prepare the cheese mixture:In a medium bowl, combine the ricotta cheese, shredded mozzarella (reserve 1/2 cup for topping), grated Parmesan, egg, and chopped fresh parsley or basil. Mix until well combined.Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of the tomato sauce at the bottom of a 9×13-inch baking dish.Place a layer of lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then spoon over one-third of the vegetable tomato sauce. Repeat the layers twice, ending with the remaining sauce on top.Sprinkle the remaining shredded mozzarella cheese over the top layer of sauce.Bake the lasagna:Cover the baking dish with aluminum foil and bake for 25 minutes.After 25 minutes, remove the foil and continue baking for an additional 20-25 minutes, until the cheese is bubbly and golden brown on top.Cool and serve:Let the lasagna cool for 10-15 minutes before slicing. Garnish with fresh basil leaves if desired.This vegetable lasagna is perfect for dinner or for preparing ahead of time. It’s a filling and delicious meal that everyone will enjoy!
Vegetable Lasagna
