Recipe Details
- Prep Time
- 30 mins
- Cooking Time
- 45 mins
- Total Time
- 75 mins
- Servings
- 8
- Difficulty
- medium
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Vegetable Lasagna
A hearty and delicious vegetarian lasagna packed with fresh vegetables and creamy cheese.
Prep: 30 min
Cook: 45 min
Serves: 8
medium
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 15 lasagna noodles
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 1Preheat oven to 375 degrees F (190 degrees C).
- 2Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Add bell pepper, zucchini, and yellow squash and cook until tender-crisp, about 5-7 minutes.
- 3Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- 4Cook lasagna noodles according to package directions. Drain and set aside.
- 5In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
- 6Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish. Layer 5 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the vegetable mixture and 1/3 of the mozzarella cheese.
- 7Repeat layers: 5 lasagna noodles, remaining ricotta mixture, remaining vegetable mixture, and 1/3 of the mozzarella cheese.
- 8Top with the remaining 5 lasagna noodles and the remaining tomato sauce. Sprinkle with the remaining mozzarella cheese.
- 9Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes, or until golden brown and bubbly.
- 10Let stand for 10-15 minutes before cutting and serving.