Easy Vegetable Lasagna
This veggie-packed lasagna is layered with tender vegetables, cozy sauce, and lots of melty cheese for a delicious dinner that everyone at the table will be excited to eat.
Servings: 12 Servings
Calories: 495kcal
Ingredients
- 1 box Lasagna Noodles
- 1 lb Mozzarella Cheese Shredded, about 4 cups
For the roasted vegetables
- 2 Large Zucchini Sliced into thin rounds
- 1 Red Bell Pepper Chopped
- 1 Yellow Bell Pepper Chopped
- 1 cup Mushrooms Sliced
- 1 Onion Diced
- 3 cloves Garlic Minced
- 2 tablespoon Olive Oil
- 1 teaspoon Italian Seasoning
For the Marinara Sauce
- 2 tablespoon Olive Oil
- 1 Onion chopped
- 3 cloves Garlic chopped
- 28 oz Can of Crushed Tomatoes
- 1 teaspoon Salt
- ¼ cup Red Wine Cabernet, Pinot Noir, or a Red Blend
For the cheese mixture
- 32 oz Ricotta Cheese
- 1 cup Parmesan Cheese Grated
- 2 Egg
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
Instructions
- Preheat your oven to 400°F. Toss zucchini, bell peppers, mushrooms, and onion with olive oil, garlic, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, until tender and slightly caramelized.
- In a medium saucepan, heat 2 tablespoon olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, salt, and pepper. Simmer on low heat for 15–20 minutes, stirring occasionally.
- In a large mixing bowl, combine ricotta cheese, Parmesan, egg, Italian seasoning, salt, and pepper. Give it a good mix.
- Now it is time to put the lasagna together. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch lasagna pan. Layer 4 lasagna noodles on top of the sauce. Spread ¼ of the ricotta mixture over the noodles. Add ¼ of the roasted vegetables. Sprinkle 1 cup mozzarella cheese over the veggies and add a scoop or two of sauce on top of the veggies. Repeat: noodles, ricotta mixture, vegetables, mozzarella, and sauce. Continue until all the ingredients are gone and then top with sauce mozzarella cheese. I was able to get 4 layers of 4 lasagna noodles on each layer.
- Bake at 375°F for 30-40 minutes or until the cheese is golden and bubbly.
- Allow the lasagna to rest 10–15 minutes on a rack before slicing. This helps the layers set and makes for perfect slices. Garnish with fresh basil or parsley if you would like.
Nutrition
Calories: 495kcal | Carbohydrates: 38g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 96mg | Sodium: 771mg | Potassium: 472mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1114IU | Vitamin C: 43mg | Calcium: 553mg | Iron: 2mg