Vegetable Lasagna

A comforting vegetable lasagna layered with sautéed vegetables, rich tomato sauce, creamy ricotta, and melted cheese. Perfect for family dinners.

This vegetable lasagna is a hearty, flavorful baked pasta dish made with layers of tender noodles, sautéed vegetables, tomato sauce, ricotta, and mozzarella. It is a satisfying meatless main course that works beautifully for weeknight dinners, special gatherings, or make-ahead meals.

Ingredients

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, chopped
• 1 carrot, grated
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups tomato sauce
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 375 F and lightly grease a 9x13-inch baking dish.
2. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
4. Add the garlic, zucchini, yellow squash, red bell pepper, and carrot. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender.
5. Stir in the spinach, oregano, basil, salt, and black pepper. Cook for 1 to 2 minutes, then remove from the heat.
6. In a bowl, mix the ricotta cheese, egg, and parsley until well combined.
7. Spread 1 cup of tomato sauce over the bottom of the prepared baking dish.
8. Layer 4 noodles over the sauce, then top with one-third of the ricotta mixture, one-third of the vegetable mixture, and one-third of the remaining tomato sauce. Sprinkle with one-third of the mozzarella and Parmesan.
9. Repeat the layers two more times, ending with sauce, mozzarella, and Parmesan on top.
10. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes, until bubbly and golden.
11. Let the lasagna rest for 10 to 15 minutes before slicing and serving.