Rustic Vegetable Lasagna
A hearty and healthy twist on the classic Italian dish, loaded with fresh vegetables, and perfect for family dinners. This lasagna is a delicious way to enjoy seasonal produce, catering to both vegetarians and those seeking a lighter lasagna option.
Prep time: 20 minutesCook time: 40 minutesServes: 8
Ingredients
12 lasagna noodles
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 zucchini, sliced
1 bell pepper, diced
1 cup mushrooms, sliced
2 cups spinach leaves
1 tsp dried oregano
1/2 tsp red pepper flakes
24 oz marinara sauce
15 oz ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat.
4. Add onion and garlic, sauté until translucent.
5. Stir in zucchini, bell pepper, and mushrooms; cook until tender.
6. Add spinach, oregano, and red pepper flakes; stir until spinach wilts.
7. Season with salt and pepper; remove from heat.
8. Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
9. Layer 4 lasagna noodles over the sauce.
10. Spread half the ricotta mixture over noodles.
11. Top with half the vegetable mixture, then half the mozzarella and Parmesan.
12. Repeat layers, ending with cheese on top.
13. Cover with foil and bake for 25 minutes.
14. Remove foil; bake an additional 15 minutes until cheese is golden.
15. Let cool for 10 minutes before slicing.
Storage
Allow to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F for 15-20 minutes, or until heated through. Alternatively, microwave individual portions for 2-3 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.
