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Hearty Vegetable Lasagna

A close-up, angled view of a freshly baked vegetable lasagna in a glass baking dish, with a slice removed.
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A satisfying meatless lasagna packed with garden vegetables, creamy ricotta, and rich tomato sauce, proving vegetarian lasagna can be a comforting crowd-pleaser.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 eggplant, diced
  • 1 red bell pepper, diced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 12 lasagna noodles
  • 3 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add zucchini, eggplant, and red bell pepper to the skillet. Cook until vegetables are tender-crisp, about 8-10 minutes.
  4. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
  5. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Season with salt and pepper.
  6. Cook lasagna noodles according to package directions. Drain well.
  7. Spread a thin layer of the vegetable sauce in the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture over the noodles.
  10. Top with one-third of the remaining vegetable sauce and one-third of the mozzarella cheese.
  11. Repeat the layers: noodles, remaining ricotta mixture, another third of the sauce, and another third of the mozzarella.
  12. Finish with a final layer of noodles, the remaining sauce, and the remaining mozzarella cheese.
  13. Cover the baking dish with foil.
  14. Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  15. Let the lasagna rest for 10 minutes before serving.

Notes

  • For extra flavor, you can add other vegetables like mushrooms or spinach.
  • Ensure your vegetables are cut into similar-sized pieces for even cooking.
  • You can make this lasagna ahead of time and refrigerate it. Add a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://kitchenslang.com/vegetable-lasagna-recipe/