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Hearty Baked Italian Vegetable Lasagna

Hearty Baked Italian Vegetable Lasagna to Savor and Share

Enjoy a comforting Hearty Baked Italian Vegetable Lasagna filled with fresh vegetables and rich marinara sauce, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 9 sheets Lasagna Noodles Gluten-free noodles work as a substitute.
For Sautéing Vegetables
  • 2 tablespoons Olive Oil Can substitute with canola oil.
  • 1 Onion Shallots can be used for sweetness.
  • 2 cloves Garlic Fresh garlic is preferred.
  • 1 Zucchini Yellow squash can be an alternative.
  • 2 cups Bell Peppers (Red & Yellow) Mix and match different colors as desired.
  • 1 cup Mushrooms Eggplant can be substituted.
  • 2 cups Spinach Kale or Swiss chard can replace spinach.
For the Cheese Mixture
  • 1 cup Ricotta Cheese Cottage cheese is a lighter alternative.
  • 1 Egg Use a flax egg for a vegan option.
For Layering
  • 2 cups Marinara Sauce Low-sugar varieties are recommended.
  • 2 cups Mozzarella Cheese Vegan cheese can be used.
  • 1/2 cup Parmesan Cheese Nutritional yeast can substitute for a vegan option.
For Seasoning
  • 1 tablespoon Basil Fresh or dried can be used.
  • 1 tablespoon Oregano Fresh or dried can be used.
  • to taste Salt Using sea salt adds gourmet touch.
  • to taste Pepper

Equipment

  • Large pot
  • large skillet
  • Medium bowl
  • 9x13 baking dish
  • Colander
  • aluminum foil

Method
 

Step‑by‑Step Instructions
  1. Boil a large pot of salted water and cook lasagna noodles according to package instructions, usually 8-10 minutes until al dente. Drain and run under cold water.
  2. Heat olive oil in a skillet over medium heat, add chopped onion and minced garlic. Sauté for 3-4 minutes until fragrant. Stir in diced zucchini, bell peppers, and sliced mushrooms. Cook for 5-7 minutes. Add spinach and season with salt, pepper, basil, and oregano.
  3. In a medium bowl, mix ricotta cheese with beaten egg, adding salt and pepper to taste until smooth.
  4. Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13 baking dish.
  5. Layer three noodles on the sauce, followed by half the sautéed vegetables, half the ricotta mixture, 1 cup of mozzarella, and a sprinkle of Parmesan cheese. Repeat layers.
  6. Spread remaining marinara sauce over the top layer of noodles and sprinkle remaining mozzarella and Parmesan cheeses.
  7. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
  8. Allow lasagna to rest for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Ensure to drain and pat dry cooked vegetables before adding to the lasagna to avoid sogginess. Use quality marinara for best flavor.

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