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Description
A hearty vegetable lasagna filled with seasonal autumn vegetables, layered with cheese and pasta for a comforting meal.
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups diced butternut squash
- 1 cup chopped kale
- 1 cup sliced mushrooms
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain.
- In a pan, heat olive oil and sauté onion, garlic, butternut squash, mushrooms, and kale until tender. Season with salt, pepper, basil, and oregano.
- Mix ricotta, egg, and Parmesan cheese in a bowl.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer 3 noodles, half the ricotta mixture, half the vegetables, and 1/3 of the mozzarella. Repeat.
- Top with remaining noodles, sauce, and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly.
- Let rest for 10 minutes before serving.
Notes
- Use gluten-free noodles if needed.
- Add spinach or zucchini for extra vegetables.
- Can be frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian