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Baked Italian Vegetable Lasagna

Savory Baked Italian Vegetable Lasagna for Cozy Nights

This Baked Italian Vegetable Lasagna combines vibrant vegetables and rich cheese for a comforting vegetarian meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Pasta
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 ounces Lasagna Noodles Use gluten-free noodles for a gluten-free version.
  • 2 tablespoons Olive Oil Adds richness when sautéing vegetables.
  • 1 large Onion Provides sweetness and aromatic depth.
  • 2 cloves Garlic Delivers a robust aromatic punch.
For the Vegetable Filling
  • 1 medium Zucchini Offers tenderness and vibrant color.
  • 1 large Red Bell Pepper Brings a sweet crunch.
  • 1 large Yellow Bell Pepper Adds mild sweetness.
  • 8 ounces Mushrooms Contributes umami-rich texture.
  • 4 ounces Fresh Spinach Adds nutrients and a burst of green color.
For the Sauce and Cheese
  • 3 cups Marinara Sauce Infuses the lasagna with flavor.
  • 1 tablespoon Dried Basil Imparts fragrant herbal notes.
  • 1 tablespoon Dried Oregano Enhances the Italian flavor profile.
  • 15 ounces Ricotta Cheese Creates creamy layers.
  • 1 large Egg Acts as a binder.
  • 2 cups Mozzarella Cheese Adds richness and texture.
  • 1/2 cup Parmesan Cheese Contributes a sharp finish.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Equipment

  • large pot
  • Large Skillet
  • Mixing Bowl
  • 9x13-inch baking dish
  • colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil and cook lasagna noodles until al dente, about 8-10 minutes.
  3. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until the onion is translucent.
  4. Add chopped zucchini, bell peppers, and sliced mushrooms, sauté until softened, about 5-7 minutes.
  5. Stir in fresh spinach until wilted, then add marinara sauce, dried basil, and oregano. Simmer for 5 minutes.
  6. In a mixing bowl, combine ricotta cheese with one beaten egg, season with salt and pepper, and mix until smooth.
  7. In a greased baking dish, layer marinara sauce, noodles, ricotta mixture, sautéed vegetables, and mozzarella cheese.
  8. Repeat layering with remaining ingredients, finishing with marinara sauce and any leftover cheeses on top.
  9. Cover with aluminum foil and bake for 25 minutes.
  10. Uncover and bake for an additional 15 minutes until cheese is golden-brown.
  11. Let it rest for 10 minutes before slicing.
  12. Serve warm, optionally with a fresh side salad or garlic bread.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 60mgCalcium: 250mgIron: 3mg

Notes

This lasagna can be customized with different seasonal vegetables and can be made ahead of time.

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