Harvest Vegetable Lasagna

🕒 Prep: 20 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
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Embrace the flavors of the season with this Harvest Vegetable Lasagna. Packed with garden-fresh vegetables and creamy cheeses, it’s a comforting dish that celebrates fall’s bounty. Perfect for a cozy family dinner or a festive gathering.

Ingredients for Harvest Vegetable Lasagna

The heart of this dish lies in the vegetables: they add texture, flavor, and a touch of sweetness. The combination of red bell pepper, zucchini, yellow squash, eggplant, and mushrooms not only provides a variety of nutrients but also a delightful medley of colors. The use of ricotta cheese gives the lasagna a creamy, tangy layer, while Parmesan and mozzarella contribute to its rich, cheesy goodness. A well-seasoned marinara sauce ties everything together with its robust, savory base.

Tips & Tricks

  • Make sure to slice the vegetables evenly for consistent cooking.
  • Allow the lasagna to rest before cutting to help keep the layers intact.
  • For a deeper flavor, try roasting the vegetables before adding them to the lasagna.

Serving Suggestions

This Harvest Vegetable Lasagna pairs wonderfully with a simple green salad tossed in a light vinaigrette. Add some crusty bread on the side to soak up any extra sauce. A crisp, chilled white wine like Sauvignon Blanc complements the dish beautifully.

Frequently Asked Questions

Can I make this lasagna ahead of time?
Absolutely! Assemble it a day in advance, cover, and refrigerate. Bake it just before serving.
How can I make this recipe gluten-free?
Simply use gluten-free lasagna noodles and ensure your marinara sauce is gluten-free.
Can I freeze the leftovers?
Yes, the lasagna freezes well. Wrap it tightly and freeze for up to 3 months. Reheat in the oven until warmed through.

Harvest Vegetable Lasagna Recipe Walkthrough

Start by preheating your oven to 375°F. As that's warming up, grab a large pan and heat up the olive oil over medium heat. Toss in the garlic and let it sauté for about a minute until it becomes fragrant. Next, add your chopped red bell pepper, sliced zucchini, yellow squash, cubed eggplant, and sliced mushrooms. Season them with a dash of salt and pepper. Cook everything for about 7-10 minutes until the veggies are tender, then set them aside.

Meanwhile, cook the lasagna noodles according to the package instructions. Drain them and set them aside as well. In a medium bowl, mix together the ricotta cheese, Parmesan, basil, parsley, and a pinch of salt and pepper.

Now, take a 9x13 inch baking dish and spread a thin layer of marinara sauce at the bottom. Lay down three lasagna noodles, then spread half of the ricotta mixture over them. Top with half of the vegetable mixture, and sprinkle on 1 cup of mozzarella. Repeat these layers with the remaining ingredients. Finish by topping with the rest of the marinara sauce and mozzarella.

Cover the dish with foil and bake for 30 minutes. After that, remove the foil and let it bake for another 10-15 minutes until the cheese is golden and bubbly. Let it cool for about 10 minutes before serving to allow the layers to set nicely.

Why You'll Love This Recipe

  • Loaded with vibrant, seasonal vegetables for a healthy twist on a classic.
  • Rich and creamy layers that satisfy without being overly heavy.
  • Easy to prepare ahead of time, making it a stress-free option for entertaining.
  • Vegetarian-friendly, appealing to a wide range of dietary preferences.

Ingredients

3 tbsp olive oil
1 large red bell pepper, chopped
1 large zucchini, sliced
1 large yellow squash, sliced
1 medium eggplant, cubed
1 cup mushrooms, sliced
Salt and pepper to taste
9 lasagna noodles
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cups marinara sauce
2 cloves garlic, minced
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Preheat oven to 375°F.
2. In a large pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Add red bell pepper, zucchini, yellow squash, eggplant, and mushrooms. Season with salt and pepper. Cook for 7-10 minutes until tender. Remove from heat.
4. Cook lasagna noodles according to package instructions. Drain and set aside.
5. In a medium bowl, combine ricotta cheese, Parmesan, basil, parsley, and a pinch of salt and pepper.
6. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
7. Place 3 lasagna noodles over sauce. Spread half of the ricotta mixture over noodles followed by half of the vegetable mixture. Sprinkle with 1 cup of mozzarella.
8. Repeat layers with remaining noodles, ricotta mixture, vegetable mixture, and mozzarella.
9. Top with remaining marinara sauce and sprinkle with remaining mozzarella.
10. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
11. Allow to cool for 10 minutes before serving.

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