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Description
A hearty and delicious vegetable lasagna bake packed with layers of pasta, fresh vegetables, and creamy cheese.
Ingredients
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup spinach, chopped
- 1 tsp garlic powder
- 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 bowl, mix ricotta cheese, egg, garlic powder, basil, oregano, salt, and pepper.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer 4 lasagna noodles, half the ricotta mixture, half the vegetables, and a third of the mozzarella and Parmesan.
- Repeat layers, ending with noodles, sauce, and remaining cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until cheese is bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use no-boil lasagna noodles for quicker prep.
- Add mushrooms or eggplant for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian