Rustic Vegetable Lasagna is the ultimate comfort food with a healthy twist. Packed with fresh veggies and layered with creamy cheese, this dish is a delightful way to enjoy plant-based ingredients in a hearty, satisfying meal.
Lasagna noodles: These create the layers that hold everything together. Cook them just until al dente to avoid mushiness.
Olive oil: This is the base for sautéing and adds a rich, fruity flavor to the vegetables.
Onion and garlic: Essential for a fragrant, flavorful start to the vegetable mix.
Zucchini, bell pepper, and mushrooms: These veggies add bulk, texture, and a variety of flavors to the dish.
Spinach: Adds a nutritional boost and a pop of color. It wilts down quickly, so don’t skip this step.
Dried oregano and red pepper flakes: These spices give the sauce an Italian flair and a hint of heat.
Marinara sauce: Provides moisture and a tomatoey base for the lasagna. Choose your favorite brand or make your own for a personal touch.
Ricotta cheese and egg: Combined, these form a creamy layer that holds the lasagna together.
Mozzarella cheese and Parmesan cheese: Melt into gooey, golden goodness on top.
Salt and pepper: Essential for seasoning every layer to bring out the best in each ingredient.
This lasagna pairs beautifully with a crisp green salad drizzled with balsamic vinaigrette. For a heartier meal, add a loaf of crusty garlic bread on the side. A glass of red wine, like Merlot or Chianti, complements the rich flavors nicely.
Start by preheating your oven to 375°F (190°C) so it's ready when your lasagna is assembled. While the oven heats, cook the lasagna noodles as per the package instructions. Once they're done, drain them and set them aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing them until they turn translucent and fragrant. This will take about 3-5 minutes. Next, toss in the zucchini, bell pepper, and mushrooms. Stir them around and let them cook until they become tender, which should take another 5-7 minutes.
Add the spinach to the mix, along with the dried oregano and red pepper flakes. Stir everything until the spinach wilts nicely. Season your veggie mix with salt and pepper, then remove the skillet from the heat.
Now, it’s time to assemble the lasagna. Spread a thin layer of marinara sauce over the bottom of a 9x13-inch baking dish. This prevents the noodles from sticking. Lay down four lasagna noodles over the sauce. Take half of your ricotta mixture (ricotta mixed with the egg) and spread it over the noodles.
Top the ricotta with half of your sautéed vegetable mixture, then sprinkle on half of the mozzarella and Parmesan cheese. Repeat these layers with the remaining noodles, ricotta, vegetables, and cheese, ending with a generous layer of cheese on top.
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and let it bake for another 15 minutes until the cheese on top is golden and bubbly. Once done, let the lasagna cool for about 10 minutes before slicing. This helps the layers set up and makes serving easier.