Vegetable Lasagna has layers of pasta, cheese, fresh vegetables, and sauce! What more can you ask for? This recipe is truly divine.
Lasagna is probably one of my all-time favorite meals. Whether it’s a classic lasagna or vegetable lasagna I’m all for it. This recipe is very versatile, you can use fresh or frozen vegetables but I highly recommend using fresh. A bechamel sauce works wonderfully here as well but I find a crushed tomato sauce much easier.
I enjoy my lasagna with lots of basil and cheese. That’s my personal preference but you may omit the basil and go lighter on the cheese.
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- 1 box no boil lasagna noodles
- 28 ounces crushed tomatoes
- 32 ounces ricotta cheese
- 1 egg
- 2 cups fresh spinach finely chopped
- 1 zucchini chopped
- 1 squash chopped
- 1 small onion
- 4 garlic cloves
- 1 cup mushrooms
- 1/4 cup fresh basil
- 4 cups mozzarella cheese
- 1/2 cup parmesan cheese
- 1 tsp red crushed pepper optional
- 1 tsp Italian seasoning optional
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- Heat oil in a large skillet and cook the onions, zucchini, squash, and mushrooms for 5-6 minutes over medium-high heat.
- Stir in the fresh minced garlic and red crushed pepper, cook for an additional 30 seconds.
- Season with salt and pepper.
- Add the crushed tomatoes and 1 tbsp fresh basil. Season with salt and pepper. Reduce the heat to low, cover, and cook for 20 minutes.
- While the sauce cooks, in a large bowl, mix the ricotta cheese, spinach, 1 tbsp basil, egg, 2 tbsp parmesan cheese, salt, and pepper.
- Spoon about 1 cup of the vegetable mixture onto the bottom of a 9x13 baking dish.
- Assemble the lasagna in this order, Sauce, no-boil noodles, ricotta mixture, 1-2 tbsp parmesan cheese, mozzarella cheese.
- Cover with aluminum foil and bake for 40 minutes.
- Let the lasagna cool for a minimum of 20 minutes.
- Serve with garlic bread if desired and enjoy!