Best Vegetable Lasagna Dish (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 ½ cups chopped yellow onion
03 -
1 red bell pepper, chopped
04 -
8 ounces cremini mushrooms, chopped
05 -
2 medium zucchini, chopped into ½-inch pieces
06 -
4 cloves garlic, minced
07 -
48 ounces marinara sauce
08 -
1 teaspoon dried Italian seasoning
09 -
Salt and pepper to taste
10 -
2 pinches crushed red pepper flakes
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¼ cup chopped fresh parsley
12 -
5 ounces baby spinach, coarsely chopped
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1 egg
14 -
1 cup ricotta cheese (8 ounces)
15 -
9 oven-ready (no-boil) lasagna noodles
16 -
16 ounces shredded mozzarella cheese (about 4 cups)
17 -
½ cup grated Parmesan cheese
18 -
Chopped fresh basil or parsley, optional for serving
# Instructions:
01 -
Preheat oven to 375° F.
02 -
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onion, bell pepper, mushrooms, and zucchini. Cook until softened, 7 to 8 minutes, stirring occasionally. Add minced garlic and cook for 30 seconds, stirring.
03 -
Add marinara sauce, Italian seasoning, salt, pepper, red pepper flakes, and parsley to the skillet. Stir and bring to a simmer, then reduce to low heat. Simmer for 10 to 15 minutes, stirring occasionally. Stir in chopped spinach.
04 -
In a medium bowl, lightly beat the egg with a fork. Add ricotta cheese and stir to combine. Shred the mozzarella cheese, if necessary.
05 -
Spread 1 cup of sauce in a 9x13-inch baking dish. Lay 3 noodles in an even layer over the sauce. Spread ⅓ of the remaining sauce over the noodles. Add small spoonfuls of the ricotta mixture (½ of the ricotta) and sprinkle ⅓ of the mozzarella and Parmesan cheese over the top. Repeat the layer with 3 noodles, ½ of the remaining sauce, the rest of the ricotta, ½ of the remaining mozzarella, and ½ of the remaining Parmesan. For the top layer, use the remaining 3 noodles, sauce, mozzarella, and Parmesan.
06 -
Cover the lasagna 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 any drips. Uncover and bake for an additional 10 to 15 minutes, until hot and bubbling on the sides and the cheese is lightly browned on top.
07 -
Let the lasagna rest for 15 minutes before serving to ensure proper consistency.
# Notes:
01 -
You can refrigerate the assembled lasagna for up to 24 hours before baking. To bake from refrigeration, add about 15 minutes to the baking time.
02 -
Leftover lasagna can be refrigerated for up to 3-4 days or frozen for up to 3 months.
03 -
Halve the recipe to bake in a 9x9-inch baking dish, if desired.