Go Back
Print

Vegetable Lasagna

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings

Ingredients

  • 18 lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1 zucchini cut into 1/2-inch pieces
  • 1 squash cut into 1/2-inch pieces
  • 8 oz. crimini mushrooms sliced
  • 1 12 oz. jar roasted red peppers drained and sliced
  • 1 cup matchstick carrots
  • 1 28 oz. can crushed tomatoes
  • 1/2 cup fresh basil leaves chopped
  • 1 15 oz. container ricotta cheese
  • 2 eggs
  • 1 10 oz. package frozen spinach thawed and squeezed to remove water
  • 1 cup parmesan cheese divided
  • 20 oz. mozzarella cheese slices
  • salt
  • freshly ground pepper

Instructions

  1. Cook lasagna noodles according to package directions. Drain and then lay on a sheet of waxed paper.

  2. Preheat oven to 350 degrees. Lightly spray a 9 x 13 inch baking dish with cooking spray.

  3. In a large saucepan, heat olive oil over medium heat. Add onion and cook until begins to soften, about 3-5 minutes. Add garlic, crushed red pepper, zucchini, squash, and mushrooms and cook until softened but still have a little crunch, about 5-8 minutes. Season with salt and pepper.

  4. Add the roasted red peppers, carrots and crushed tomatoes. Bring to a low simmer and cook for about 5-8 minutes. Add the fresh basil and season to taste with salt and pepper.

  5. In a medium bowl, stir together the ricotta, eggs, frozen spinach, 3/4 cup parmesan cheese and 1/2 teaspoon salt.

  6. To assemble, spoon about 1 cup of the vegetable mixture to lightly cover the bottom of the baking dish. Lay 6 noodles on top (noodles will overlap slightly).

  7. Spread half the ricotta mixture on noddles and layer with 1/3 of the mozzarella cheese. Top with a third of the vegetable mixture. Add another layer of six noodles, then repeat with ricotta, mozzarella cheese and vegetables. Finish with a layer of noodles, vegetables, and mozzarella cheese. Sprinkle with remaining 1/4 cup parmesan cheese.

  8. Loosely cover with aluminum foil and bake for 30 minutes. Uncover and bake for 15 more minutes until the cheese is crusty around the edges. Let rest for 10 to 15 minutes before serving.