This Garden Vegetable Lasagna is a celebration of fresh, vibrant ingredients layered into a comforting, cheesy dish. Perfect for when you want a hearty meal without any meat, this recipe is a fantastic way to enjoy seasonal vegetables in a luscious, cheesy bake.
The backbone of this dish is the lasagna noodles, which provide a sturdy base for all the delicious layers. The ricotta cheese mixed with an egg and Parmesan cheese forms a creamy layer that holds everything together. The trio of cheeses, including mozzarella, ensures every bite is gooey and satisfying.
Olive oil is used to sauté the veggies, bringing out their natural sweetness. The combination of garlic and onion creates a flavorful base, while the zucchini, red bell pepper, mushrooms, spinach, and carrot add a vibrant mix of textures and flavors. The marinara sauce ties everything together, enhanced by dried basil and oregano to boost the Italian flair. A little salt and pepper rounds out the seasoning.
This lasagna pairs wonderfully with a simple green salad tossed in a light vinaigrette. For a heartier meal, serve it alongside some crusty garlic bread. A glass of red wine, like Chianti or Merlot, complements the flavors beautifully.
First, let's get the oven ready by preheating it to 375°F (190°C). While that's warming up, cook your lasagna noodles according to the package directions. Drain them well and set them aside so they're ready when it's time to assemble your masterpiece.
Next, in a medium bowl, mix together the ricotta cheese, egg, and Parmesan cheese until smooth. This will be one of your creamy layers.
Now, grab a large skillet and heat up the olive oil over medium heat. Toss in the minced garlic and chopped onion, and sauté them until the onion turns translucent and fragrant. Add the zucchini, bell pepper, mushrooms, spinach, and carrot to the skillet. Give them a stir and let them cook away until they're tender, which should take a few minutes.
Once the vegetables are just right, stir in the marinara sauce, basil, oregano, and a pinch of salt and pepper. Let this simmer for about five minutes, allowing the flavors to meld beautifully.
Time to assemble! Spread a thin layer of the vegetable sauce mixture across the bottom of a 9x13 inch baking dish. Lay down four lasagna noodles, followed by half of the ricotta mixture. Pour half of the remaining vegetable sauce over this and sprinkle with one-third of the mozzarella cheese.
Repeat these layers, finishing with a final layer of noodles and the remaining vegetable sauce. Top everything with the rest of the mozzarella cheese.
Cover your dish with foil and pop it in the oven for 25 minutes. Then, remove the foil and let it bake for another 15 minutes, until the cheese is bubbly and golden brown. Let it cool for about 10 minutes before serving. This cooling time helps the layers set up nicely.
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