Easy Vegetable Lasagna
A comforting and flavorful vegetable lasagna, perfect for family gatherings and busy weeknights.
Ingredients
Main Ingredients
- 9-12 sheets Lasagna noodles, whole wheat or gluten-free Use according to the size of your baking dish.
- 24 oz Marinara sauce Store-bought or homemade.
- 1 cup Ricotta cheese Substitute with tofu for a vegan option.
- 2 cups Shredded mozzarella cheese Try a dairy-free alternative if needed.
- 2 cups Fresh spinach Can swap for kale or Swiss chard.
- 1 large Zucchini, thinly sliced Eggplant or bell peppers work wonderfully too.
- 1 cup Mushrooms, sliced Opt for portobello or your favorite varietals.
- ¼ cup Nutritional yeast Optional, but highly recommended for cheesy flavor.
- 1 tsp Dried oregano Elevates the taste.
- 1 tsp Dried basil Elevates the taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pan over medium heat, sauté zucchini, mushrooms, and spinach until tender and aromatic.
- In a separate bowl, combine ricotta cheese, nutritional yeast, oregano, and basil. Mix well.
Assembly
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place a layer of noodles over the sauce, then add half of the vegetable mixture, half of the ricotta mix, and a sprinkle of mozzarella cheese.
- Repeat the layers, finishing with a layer of noodles, marinara sauce, and the remaining mozzarella on top.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serving
- Let it sit for about 10 minutes before slicing to help the layers set beautifully.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. This dish freezes well and can be wrapped tightly and frozen for up to 3 months.