Nothing beats a hearty, homemade lasagna bubbling with cheese and packed with fresh vegetables. This Classic Vegetable Lasagna is a comforting dish that combines creamy layers with rich, savory flavors. It's perfect for a cozy family dinner or a casual gathering with friends.
The base of our lasagna is the trusty lasagna noodles, which provide structure and soak up all the delicious flavors. Olive oil is used to sauté the vegetables, bringing out their natural flavors. The onion and garlic form a fragrant base, while the zucchini, red bell pepper, and mushrooms add a medley of textures and tastes. Spinach offers a pop of color and nutrients, perfectly seasoned with oregano, basil, salt, and black pepper.
The creamy layer is made with ricotta cheese mixed with an egg and Parmesan cheese, providing a rich, savory contrast to the vegetables. Mozzarella cheese melts into gooey perfection, and marinara sauce ties everything together with its robust tomato flavor.
This lasagna pairs beautifully with a crisp green salad tossed in a light vinaigrette. For a bit of extra decadence, serve with garlic bread on the side. A simple dessert like lemon sorbet will round out the meal perfectly.
Start by preheating your oven to 375°F. While it warms up, cook your lasagna noodles according to the package instructions. You want them al dente since they’ll continue cooking in the oven.
In a large skillet, heat up the olive oil on medium. Toss in the diced onion and minced garlic, letting them sauté until they’re nice and soft. Add the zucchini, red bell pepper, and mushrooms, cooking for about 5-7 minutes until they’re just tender. Stir in the spinach, oregano, basil, salt, and pepper. The spinach will wilt quickly, releasing a fresh aroma.
In a separate bowl, mix together the ricotta cheese, beaten egg, and Parmesan cheese until smooth. This will be your creamy layer.
Spread 1 cup of marinara sauce across the bottom of a 9x13 inch baking dish. Layer with 3 noodles, then add half of the ricotta mixture, half of the vegetable mixture, and 1 cup of mozzarella cheese. Repeat these layers, then top with the last 3 noodles, the remaining marinara sauce, and the rest of the mozzarella cheese.
Cover your dish with aluminum foil and pop it in the oven for 25 minutes. After that, remove the foil and bake for another 15 minutes until the cheese is golden and bubbling. Let your lasagna stand for 10 minutes before serving. This helps it set a bit so you get neat slices.
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