Veggie lasagna is a hearty, wholesome, and comforting dish that’s packed with layers of fresh vegetables, rich tomato sauce, creamy ricotta, and melted cheese. It’s a delicious, meatless take on the classic Italian favorite, offering a flavorful balance of sautéed vegetables like spinach, zucchini, and bell peppers nestled between tender lasagna noodles. This veggie lasagna is perfect for family dinners or meal prepping, as it freezes beautifully and is sure to please both vegetarians and meat-lovers alike.

Ingredients:

  • 12 lasagna noodles (regular or whole wheat)
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 2 cups fresh spinach
  • 1 jar (24 oz) marinara sauce
  • 2 cups ricotta cheese
  • 1 egg
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • Fresh basil, for garnish (optional)

Instructions:

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Cook the noodles: Cook the lasagna noodles according to the package instructions. Drain and set aside.
  3. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2–3 minutes until softened. Add the zucchini, red bell pepper, and spinach, and cook until the vegetables are tender and the spinach is wilted, about 5–7 minutes. Season with salt, pepper, oregano, and basil.
  4. Prepare the ricotta mixture: In a bowl, mix the ricotta cheese, egg, Parmesan cheese, and a pinch of salt and pepper until well combined.
  5. Assemble the lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Layer 3–4 lasagna noodles over the sauce, followed by half of the sautéed vegetables, half of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers, finishing with a final layer of noodles, marinara sauce, and the remaining mozzarella cheese.
  6. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.
  7. Serve: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil if desired, and serve.

This veggie lasagna is rich, flavorful, and packed with wholesome vegetables, making it a satisfying meal that’s both comforting and nutritious!

https://marketgrow.com/veggie-lasagna/

Get Local News!

you might also like