Description
Indulge in a hearty vegetable lasagna packed with fresh vegetables, rich tomato sauce, and creamy cheeses. This delicious vegetarian lasagna is a satisfying, nutritious twist on the classic, perfect for family dinners, potlucks, or meal prep.
Ingredients
- Lasagna noodles
- 2 tbsp olive oil
- 1 cup mushrooms, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- ½ cup water
- ¼ cup fresh basil, chopped
- 1 tsp dried oregano
- 1½ cups ricotta cheese
- 2 eggs
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt and freshly ground black pepper to taste
Instructions
-
Prepare the Sauce
- Heat olive oil in a large skillet over medium heat.
- Sauté mushrooms, bell peppers, and onion until softened.
- Add garlic and cook for 1 minute.
- Stir in crushed tomatoes, tomato sauce, tomato paste, and water.
- Season with basil, oregano, salt, and pepper.
- Simmer for 10–15 minutes to blend flavors.
-
Cook the Noodles
- Boil a large pot of salted water.
- Cook lasagna noodles until al dente, then drain.
-
Prepare the Cheese Mixture
- In a bowl, mix ricotta cheese, eggs, Parmesan, salt, and pepper.
-
Assemble the Lasagna
- Preheat oven to 350°F (175°C).
- Spread a layer of vegetable sauce in a 9×13-inch baking dish.
- Layer noodles, ricotta mixture, vegetable sauce, and mozzarella.
- Repeat layers, finishing with mozzarella on top.
-
Bake
- Cover with foil and bake for 40 minutes.
- Uncover and bake for another 10–15 minutes until cheese is bubbly.
-
Rest & Serve
- Let the lasagna rest for 15 minutes before slicing.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
