Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 servings
Skill Level: Intermediate
Ingredients
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 2 cups mushrooms, sliced
- 3 cups fresh spinach
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 4 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
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 the olive oil over medium heat. Add the onion and garlic, sauté until fragrant and translucent, about 5 minutes.
- Add the red bell pepper, zucchini, yellow squash, and mushrooms. Cook until the vegetables are tender, about 7-10 minutes.
- Stir in the spinach, dried basil, and dried oregano. Season with salt and pepper. Cook until the spinach is wilted, then remove from heat.
- Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Layer with 3 lasagna noodles.
- Spread one-third of the ricotta cheese over the noodles, followed by one-third of the vegetable mixture. Pour one-quarter of the marinara sauce over the vegetables and sprinkle with a quarter of the mozzarella and Parmesan cheeses.
- Repeat the layers two more times, finishing with a final layer of lasagna noodles, marinara sauce, and the remaining mozzarella and Parmesan cheeses.
- Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
- Allow the lasagna to rest for 10 minutes before slicing and serving.
Helpful Tips
For a twist, try adding some roasted eggplant slices to the vegetable mixture. If you’re short on time, use pre-cooked lasagna sheets. This lasagna can be assembled ahead of time and refrigerated; just add an extra 10 minutes to the baking time.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
Ingredient Substitutions
For a dairy-free version, use your favorite plant-based ricotta and mozzarella cheese. Cauliflower can be a great low-carb alternative to lasagna noodles.
Suggestions for Pairings
This lasagna pairs beautifully with a fresh green salad and a slice of garlic bread. For a delightful drink, try serving it with a light and fruity iced tea or a glass of crisp white wine.
