Vegetable Lasagna

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Source: Kristine's Kitchen

Prep Time: 25 minutes Cook Time: 60 minutes Total Time: 85 minutes Servings: 8

Ingredients

Vegetable Sauce

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 red bell pepper, chopped
  • 8 oz cremini mushrooms, chopped
  • 2 medium zucchini, chopped into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 48 oz marinara sauce
  • 1 tsp dried Italian seasoning
  • Salt and pepper, to taste
  • 2 pinches crushed red pepper flakes, or to taste
  • 1/4 cup chopped fresh parsley
  • 5 oz baby spinach, coarsely chopped

Cheese Filling

  • 1 egg
  • 1 cup ricotta cheese (8 oz)

Assembly

  • 9 oven-ready (no boil) lasagna noodles
  • 16 oz shredded mozzarella cheese (about 4 cups)
  • 1/2 cup grated Parmesan cheese
  • Chopped fresh basil or parsley, for serving (optional)

Instructions

  1. Preheat oven to 375°F.

  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion, bell pepper, mushrooms, and zucchini and cook until softened, 7 to 8 minutes, stirring occasionally. Add the garlic and cook, stirring, for 30 seconds.

  3. Add the marinara sauce, Italian seasoning, salt, pepper, red pepper flakes, and parsley. Stir, bring to a simmer, then reduce to low. Cook at a low simmer for 10 to 15 minutes, stirring occasionally. Stir in the chopped spinach.

  4. Crack the egg into a medium bowl and beat lightly with a fork. Add the ricotta cheese and stir to combine.

  5. Spread about 1 cup of sauce in a 9x13-inch baking dish. Layer 3 noodles over the sauce. Spread 1/3 of the remaining sauce over the noodles. Spoon half the ricotta mixture on top. Sprinkle 1/3 of the mozzarella and 1/3 of the Parmesan over the top.

  6. Repeat: 3 noodles, half the remaining sauce, the rest of the ricotta, half the remaining mozzarella, and half the remaining Parmesan. For the top layer, add the remaining 3 noodles, the rest of the sauce, and the rest of the mozzarella and Parmesan.

  7. Cover with foil sprayed with cooking spray on the underside. Bake in the center of the oven for 35 minutes. Place a rimmed baking sheet on the rack below to catch drips.

  8. Uncover and bake 10 to 15 minutes more, until hot and bubbling on the sides and the cheese is lightly browned on top.

  9. Let rest 15 minutes before serving. Do not skip the rest time — it allows the lasagna to set up so it won't be soupy.

Notes

  • Make ahead: Assemble up to 24 hours before baking. Cover and refrigerate. Add about 15 minutes to the covered baking time.
  • Freeze unbaked: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator for 24 hours, then bake as directed, adding about 15 minutes to the covered baking time.
  • Leftovers: Store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
  • Half recipe: Use a 9x9-inch baking dish.