Veggie Lasagna
A delicious baked veggie lasagna with layers of tender noodles, tomato basil sauce, ricotta and mozzarella cheese, and a medley of soft cooked vegetables.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6
Ingredients
9 lasagna noodles
3 cups tomato basil sauce
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup zucchini slices
1 cup fresh spinach
1 cup sliced mushrooms
1 cup chopped bell peppers
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
Instructions
Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions until al dente; drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
Add mushrooms, bell peppers, zucchini, and spinach; cook until vegetables are tender. Season with salt, black pepper, and dried oregano.
Spread a thin layer of tomato basil sauce in the bottom of a baking dish.
Layer 3 lasagna noodles over the sauce.
Spread one-third of the ricotta cheese over the noodles, followed by one-third of the sautéed vegetables and one-third of the mozzarella cheese. Spoon some tomato basil sauce over the top.
Repeat layering two more times, ending with mozzarella and parmesan cheese on top.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 15 minutes, or until cheese is golden and bubbly.
Let lasagna rest for 10 minutes before slicing.
Serve square slices on white round plates, garnished with a sprig of fresh basil.