There’s something truly magical about a dish that brings the whole family together, and our Vegetable Lasagna does just that. This recipe is a celebration of fresh, seasonal vegetables layered with melted cheese and a rich tomato sauce, making it perfect for a cozy family dinner. Imagine everyone gathered around the dinner table with colorful placemats, a bowl of fresh salad, and a pitcher of ice water with lemon slices—creating a lively and healthy atmosphere. So, let’s dive into this delightful and heartwarming dish that promises smiles and satisfaction.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6-8
Skill Level: Intermediate
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups spinach, chopped
- 1 large zucchini, sliced
- 1 large carrot, sliced
- 1 red bell pepper, chopped
- 2 cups marinara sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the chopped spinach, zucchini, carrot, and red bell pepper to the skillet. Season with dried basil, oregano, salt, and pepper. Cook until the vegetables are tender, about 10 minutes.
- In a mixing bowl, combine ricotta cheese with half of the Parmesan cheese. Mix well and set aside.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Place three lasagna noodles on top.
- Spread a third of the ricotta mixture over the noodles, followed by a third of the vegetable mixture, then a layer of mozzarella cheese.
- Repeat the layers two more times, finishing with a layer of marinara sauce and the remaining Parmesan and mozzarella cheese on top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese is golden and bubbly.
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil and serve.
Helpful Tips
- For an extra creamy lasagna, add a béchamel sauce layer between the noodles and ricotta mixture.
- Substitute the vegetables with your seasonal favorites such as eggplant or mushrooms.
- To save time, use pre-cooked lasagna noodles.
- This lasagna can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months. Reheat in the oven before serving.
This Vegetable Lasagna pairs beautifully with a fresh green salad and a glass of iced tea or lemon water. We hope this recipe brings joy and warmth to your family table, just as it does ours. Don’t forget to share your creations using #ZynahzRecipes or tag us on Instagram. We love seeing your versions! Leave your feedback on our website at Zynahz.com. If you enjoyed this recipe, subscribe to our newsletter for more inspiring dishes, and follow us on our social media channels for the latest updates. Happy cooking!
