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Vegetable Lasagna

Vegetable Lasagna
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This easy vegetable lasagna is packed with fresh veggies and cheesy goodness, making it a comforting and satisfying meal. Perfect for a weeknight dinner or a special occasion!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste
  • 9 lasagna noodles
  • 3 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
  3. Add bell pepper, zucchini, and yellow squash and cook until tender-crisp, about 5-7 minutes.
  4. Stir in crushed tomatoes, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  5. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, and basil. Season with salt and pepper.
  6. Cook lasagna noodles according to package directions. Drain and rinse with cold water.
  7. Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish.
  8. Layer 3 lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and 1 cup of mozzarella cheese.
  9. Repeat layers.
  10. Top with remaining lasagna noodles, remaining tomato sauce, and remaining mozzarella cheese.
  11. Cover with foil and bake for 25 minutes.
  12. Remove foil and bake for an additional 15-20 minutes, or until cheese is melted and bubbly.
  13. Let stand for 10 minutes before serving.

Notes

Serve with a side salad and garlic bread for a complete and satisfying meal. You can also add spinach or mushrooms to the vegetable mixture for even more flavor and nutrients.

Find it online: https://kierasrecipes.com/vegetable-lasagna/