Vegetable Lasagna

Ingredients

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 2 cups spinach
• 3 cups marinara sauce
• 15 ounces ricotta cheese
• 1 egg
• 2 cups shredded mozzarella
• 1/2 cup parmesan

Substitutions

• Choose a gluten-free pasta or noodle shaped like the one used in Vegetable Lasagna, and follow its package timing closely.
• In Vegetable Lasagna, exchange seasonal vegetables only for ones with similar density, cutting firmer choices smaller.

Instructions

Step 1: Cook lasagna noodles according to package directions

Cook lasagna noodles according to package directions.

Step 4: Layer sauce, noodles, ricotta, vegetables, and mozzarella in a baking dish

Layer sauce, noodles, ricotta, vegetables, and mozzarella in a baking dish.

Step 5: Bake covered, then uncover and bake until bubbly and golden

Bake covered, then uncover and bake until bubbly and golden.

How to Store Leftovers

Cool Vegetable Lasagna promptly and refrigerate it in a shallow airtight container for up to 3 days. Save extra sauce separately because pasta absorbs moisture as it rests.

How to Reheat

Cover Vegetable Lasagna and warm in a 325°F oven until the center is hot, uncovering near the end if the top needs color.

What to Serve With It

• Garlic bread
• Caesar or green salad
• Roasted vegetables
• A light dessert

Common Mistakes to Avoid

• Fully cooking the pasta before baking.
• Using a sauce too thick to survive the oven.
• Serving immediately before the center settles.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions