Garden Vegetable Lasagna
Discover our Garden Vegetable Lasagna, a delightful twist on the classic with fresh vegetables and a rich tomato-basil sauce, perfect for vegetarians seeking a hearty meal.
Prep time: 15 minutesCook time: 40 minutesServes: 8
Ingredients
12 lasagna noodles
2 cups ricotta cheese
1 egg
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
1 zucchini, sliced
1 red bell pepper, chopped
1 cup sliced mushrooms
2 cups fresh spinach
1 carrot, grated
3 cups marinara sauce
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions; drain and set aside.
3. In a medium bowl, mix ricotta cheese with egg and Parmesan cheese.
4. In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté until onion is translucent.
5. Add zucchini, bell pepper, mushrooms, spinach, and carrot. Cook until vegetables are tender.
6. Stir in marinara sauce, basil, oregano, salt, and pepper; simmer for 5 minutes.
7. Spread a layer of sauce mixture on the bottom of a 9x13 inch baking dish.
8. Layer 4 lasagna noodles, half of the ricotta mixture, half of the vegetable sauce, and one-third of the mozzarella cheese.
9. Repeat layers, ending with noodles and remaining vegetable sauce.
10. Top with remaining mozzarella cheese.
11. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden.
12. Let cool for 10 minutes before serving.
Storage
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat oven to 350°F (175°C). Cover lasagna with foil and bake until heated through, about 20 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
