Vegetable Lasagna
A creamy, flavorful, and healthy layered pasta dish featuring fresh vegetables, ricotta, and mozzarella cheese that’s perfect for weeknight dinners and impressing guests.
Ingredients
Main Ingredients
- 12 oz Lasagna noodles Can use regular or no-boil varieties.
- 15 oz Ricotta cheese Adds creaminess and richness.
- 16 oz Mozzarella cheese Use shredded; melts beautifully.
- 24 oz Marinara sauce Base of flavors, providing moisture and tang.
Seasonings
- 3 cloves Garlic Minced for best flavor.
- 1 tsp Salt To taste.
- 1 tsp Pepper To taste.
Optional Add-Ins
- 1 cup Zucchini Chopped.
- 2 cups Spinach Fresh and packed with nutrients.
- 1 cup Mushrooms Sliced.
- 1 cup Bell peppers Chopped for sweetness and color.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, garlic, salt, and pepper. Mix until fully incorporated.
Assembly
- Spread a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish.
- Place a layer of noodles over the sauce, followed by half of the ricotta mixture, then half of the vegetables.
- Add another layer of marinara sauce over the vegetables, then sprinkle with additional mozzarella cheese.
- Repeat the layering process until all ingredients are used, finishing with a layer of noodles topped with marinara sauce and remaining mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes or until the cheese is bubbling and golden.
- Let it rest for at least 10 minutes before slicing.
Notes
If using no-boil noodles, ensure there’s enough sauce. Experiment with herbs, and always taste your sauce and cheese mixtures for best flavor.