Vegetarian Lasagna
This vegetarian lasagna is packed with fresh vegetables, creamy ricotta, and a rich tomato sauce, all layered between sheets of pasta.
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 ounces ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cook lasagna noodles according to package directions. Drain and rinse with cold water.
- While the noodles are cooking, heat olive oil in a skillet over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and chopped bell peppers. Cook until softened, about 5 minutes more.
- Add chopped zucchini and cook until tender, about 3 minutes.
- Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce heat and let simmer for 15 minutes, stirring occasionally.
- In a bowl, combine ricotta cheese, egg, and Parmesan cheese.
- Spread a thin layer of tomato sauce in the bottom of the baking dish.
- Top with a layer of lasagna noodles, followed by a layer of ricotta mixture, a layer of vegetables, and a sprinkle of mozzarella cheese.
- Repeat layers, ending with a layer of tomato sauce and mozzarella cheese.
- Cover the dish with foil and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Notes
- You can use a variety of vegetables in this lasagna, such as spinach, mushrooms, or eggplant.
- Feel free to use your favorite marinara sauce instead of making your own.
- For a richer flavor, you can add a layer of béchamel sauce (white sauce) to the lasagna.
- If you don't have lasagna noodles, you can use no-boil lasagna noodles or regular pasta sheets.