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Hearty Vegetable Lasagna

A generous slice of veggie lasagna on a white plate, featuring layers of pasta, rich tomato sauce, melted cheese, and visible vegetables.
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A comforting and flavorful meatless lasagna layered with tender vegetables, rich tomato sauce, and creamy cheeses. This recipe proves you don’t need meat for a satisfying Italian feast.

Ingredients

Scale
  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 8 ounces mushrooms, sliced
  • 1 (28 ounce) can crushed tomatoes
  • 2 teaspoons 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
  • 1 pound mozzarella cheese, shredded

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. 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.
  4. Add zucchini, yellow squash, and mushrooms to the skillet. Cook until tender, about 8-10 minutes.
  5. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 5 minutes.
  6. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Season with salt and pepper.
  7. Spread a thin layer of the tomato-vegetable sauce in the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta cheese mixture over the noodles.
  10. Top with one-third of the shredded mozzarella cheese.
  11. Spoon one-third of the remaining tomato-vegetable sauce over the mozzarella.
  12. Repeat the layers: noodles, remaining ricotta mixture, half of the remaining mozzarella, and half of the remaining sauce.
  13. Finish with a final layer of noodles, the rest of the sauce, and the remaining mozzarella cheese.
  14. Cover the baking dish with foil and bake for 25 minutes.
  15. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
  16. Let stand for 10 minutes before serving.

Notes

  • For a less soupy lasagna, you can pre-roast your vegetables to remove excess moisture before adding them to the sauce.
  • You can add other vegetables like bell peppers, spinach, or eggplant.
  • If you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet.
  • Consider using a meal planning service to help organize your ingredients for this recipe.

Nutrition

Find it online: https://recipestokeep.com/veggie-lasagna-recipe/