Baked Italian Vegetable Lasagna Recipe
This Baked Italian Vegetable Lasagna is a hearty and flavorful vegetarian dish layered with sautéed vegetables, creamy ricotta, marinara sauce, and a blend of mozzarella and Parmesan cheeses. Perfect for a comforting family dinner, this lasagna combines fresh ingredients with classic Italian herbs and spices baked to golden perfection.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles
- 1 jar (24 oz) marinara sauce
- 15 oz ricotta cheese
- 1 egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Vegetable Mixture
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup sliced mushrooms
- 2 cups fresh spinach
Seasonings
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the noodles: Boil the lasagna noodles according to the package instructions until al dente. Drain well and set aside to prevent sticking.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant.
- Cook vegetables: Add sliced zucchini, red and yellow bell peppers, and mushrooms to the skillet. Sauté for 5-7 minutes until vegetables are tender. Then add fresh spinach and cook until wilted. Season the mixture with salt, pepper, dried basil, and oregano to enhance the flavors.
- Prepare ricotta mixture: In a medium bowl, combine ricotta cheese with the egg until smooth. Lightly season with salt and pepper to taste.
- Preheat oven and assemble lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half of the sautéed vegetable mixture, half of the ricotta mixture, followed by 1 cup mozzarella and some Parmesan cheese. Repeat the layering with noodles, remaining vegetables, ricotta mixture, mozzarella, and Parmesan.
- Finish layering: Top with the final 3 noodles, spread remaining marinara sauce over them, and sprinkle with the remaining mozzarella and Parmesan cheeses evenly.
- Bake the lasagna: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown on top.
- Rest and serve: Remove the lasagna from the oven and let it rest for 10 minutes. This helps it set and makes slicing easier. Serve warm.
Notes
- You can prepare the vegetable mixture a day ahead and refrigerate for convenience.
- For added protein, substitute part of the vegetable mixture with cooked ground turkey or beef if desired.
- Use no-boil noodles to shorten prep time if preferred.
- Make sure to cover with foil tightly to prevent the cheese from drying out during the initial baking.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.
Keywords: vegetable lasagna, baked lasagna, Italian vegetarian recipe, ricotta cheese lasagna, healthy lasagna