Ultimate Veggie Lasagna

Lasagna, a beloved Italian dish that has transcended borders and cultures, is synonymous with comfort food. Its layered structure, traditionally filled with pasta, cheese, meat, and rich sauces, has inspired countless variations to cater to different dietary preferences and tastes. Among these, veggie lasagna stands out as a healthy and colorful alternative, appealing not only to vegetarians but to anyone looking to enjoy a hearty meal packed with flavor and nutrition.

Discover the delightful world of veggie lasagna with our ultimate recipe! This colorful dish swaps traditional meat for a medley of fresh vegetables, creating layers of flavor and nutrition. Packed with creamy ricotta, savory marinara, and gooey cheese, it’s perfect for family dinners or meal prep. Plus, customize it with seasonal produce for a healthy twist. Dive in and transform your cooking with this hearty, satisfying meal that everyone will enjoy!

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Ingredients

For the vegetable layers:

2 cups spinach, fresh or frozen (thawed and drained)

2 cups zucchini, thinly sliced

1 cup mushrooms, sliced

1 red bell pepper, diced

1 cup carrots, shredded

1 small onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried oregano

1 teaspoon dried basil

For the ricotta mixture:

15 oz ricotta cheese

1 cup grated Parmesan cheese

1 large egg

1 tablespoon fresh parsley, chopped

Pinch of nutmeg (optional)

For the marinara sauce:

28 oz can crushed tomatoes

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1 clove garlic, minced

Salt and pepper, to taste

For assembling:

9 lasagna noodles (preferably no-cook)

2 cups shredded mozzarella cheese

Fresh basil leaves, for garnish

Instructions

Prepare the Marinara Sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for about 20 minutes, stirring occasionally.

Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté onions and garlic until translucent, about 3-4 minutes. Add mushrooms, bell pepper, zucchini, and carrots. Cook until vegetables are tender, about 5-7 minutes. Stir in spinach, oregano, basil, salt, and pepper. Cook for an additional 2 minutes. Remove from heat.

Make the Ricotta Mixture: In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, and nutmeg. Mix until smooth and well incorporated.

Assemble the Lasagna:

- Preheat your oven to 375°F (190°C).

- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

- Place 3 lasagna noodles over the sauce.

- Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables, and a layer of marinara sauce.

- Repeat with another layer of noodles, the remaining ricotta mixture, the rest of the sautéed vegetables, and some marinara sauce.

- Top with the final layer of noodles, covering with the remaining marinara sauce, and sprinkle shredded mozzarella cheese on top.

Bake the Lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Cool and Serve: Let the lasagna cool for about 10-15 minutes before slicing. Garnish with fresh basil leaves and serve warm. Enjoy your Ultimate Veggie Lasagna!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings