Hearty Baked Italian Vegetable Lasagna
A delightful vegetarian lasagna filled with layers of tender pasta, a medley of vibrant vegetables, rich marinara sauce, and a blend of cheeses, perfect for family dinners.
Ingredients
Pasta and Sauces
- 9 pieces lasagna noodles Use standard or oven-ready noodles.
- 2 cups marinara sauce Homemade sauce can enhance flavor.
Cheeses
- 2 cups ricotta cheese Use whole milk ricotta for creaminess.
- 1 cup shredded mozzarella cheese For a gooey texture.
- ½ cup grated Parmesan cheese Adds a salty flavor on top.
Vegetables
- 2 cups fresh spinach, chopped Can substitute with kale if preferred.
- 1 medium zucchini, sliced Provides moisture and texture.
- 1 medium carrot, grated Adds sweetness to the filling.
Flavorings
- 1 tablespoon olive oil For sautéing the vegetables.
- 1 teaspoon garlic powder Can use minced garlic for freshness.
- 1 teaspoon dried oregano Herb to enhance flavor.
- to taste Salt and pepper Adjust seasoning according to preference.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions until they are al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the zucchini, bell pepper, and carrot. Sauté until tender, about 5-7 minutes. Stir in the spinach and cook until wilted. Season with garlic powder, oregano, salt, and pepper. Remove from heat.
Assembly
- In a baking dish, spread a thin layer of marinara sauce at the bottom.
- Layer three lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, followed by half of the sautéed vegetables, and a sprinkle of mozzarella cheese.
- Repeat the layers with more noodles, marinara sauce, ricotta, vegetables, and finish with the last layer of noodles, remaining marinara sauce, mozzarella, and Parmesan cheese.
Baking
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, and bake for an additional 15 minutes or until the top is bubbly and golden.
Serving
- Let it cool for about 10 minutes before slicing. Serve warm and enjoy the delightful layers!
Notes
For leftovers, cover tightly and refrigerate for up to 3 days. You can freeze the lasagna before or after baking for longer storage (up to 3 months). Reheat by thawing overnight and baking at 350°F for 25-30 minutes.