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Golden baked lasagna with melted cheese and fresh herbs in a white baking dish.

Delicious Vegetable Lasagna

Bree Hester
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Additional Time 20 minutes
Total Time 2 hours
Course dinner
Cuisine Italian
Servings 12
Calories 264 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 12 oz baby spinach
  • 2 red peppers sliced
  • 2 yellow peppers sliced
  • 1 white onion sliced
  • 1 lb mushrooms sliced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp red pepper flakes
  • 2 1/2 cups ricotta cheese
  • 1 cup parmesan cheese grated
  • 3 cloves garlic minced
  • 1 tsp dried basil
  • 1 tbsp dried oregano
  • 1 egg
  • 1 box no boil lasagna noodles
  • 2 cups mozzarella cheese I use a mixture of fresh and shredded
  • 2 jars Rose Romano’s Red Bells or a jarred marinara with roasted peppers
  • 1/4 cup flat leaf parsley chopped

Instructions
 

  • In a large sauté pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes.
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  • Add red and yellow peppers. Cook until soft, about 10 minutes.
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  • Add spinach and season with 1/2 teaspoon each salt, pepper, and red pepper flakes. Cook until wilted, about 2 more minutes.
    Sautéing fresh spinach and vegetables in a black skillet on a stovetop for healthy cooking.
  • Set the vegetable mixture aside.
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  • In another bowl, mix together ricotta cheese, parmesan cheese, garlic, oregano, basil, egg, and remaining salt, pepper, and red pepper flakes. Set aside.
    Chopped fresh herbs in a glass mixing bowl for baking or cooking.
  • To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9x13 pan. Add a layer of lasagna noodles and ricotta mixture.
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  • Add a layer of vegetables.
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  • Add slices of fresh mozzarella and shredded mozzarella.
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  • Repeat until you have used all of the ingredients. Top with chopped parsley.
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  • Bake in a preheated 350°F oven for 1 hour, covered with foil. Remove the foil and bake an additional 20 minutes. Let rest for 20 minutes before slicing.
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Nutrition

Calories: 264kcalCarbohydrates: 15gProtein: 16gFat: 14gSaturated Fat: 7gSodium: 561mgFiber: 3g
Keyword lasagna, vegetable lasagna, vegetarian lasagna
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