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Baked Italian Vegetable Lasagna layered with vegetables and cheese

Baked Italian Vegetable Lasagna

A delightful and comforting dish packed with nutrients and flavor, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 oz Lasagna noodles Use gluten-free if needed.
  • 2 cups Marinara sauce Homemade or store-bought.
Cheese
  • 1 cup Ricotta cheese Mix with salt and pepper.
  • 2 cups Mozzarella cheese Shredded.
  • 1/2 cup Parmesan cheese Grated.
Vegetables
  • 2 cups Spinach Fresh or thawed frozen.
  • 1 cup Zucchini Chopped.
  • 1 cup Bell peppers Chopped.
  • 1 cup Mushrooms Sliced.
Seasonings and Oil
  • 2 tbsp Olive oil For sautéing.
  • 2 cloves Garlic Minced.
  • 1 tsp Salt To taste.
  • 1/2 tsp Pepper To taste.
  • 1 tsp Italian seasoning To taste.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions; drain and set aside.
  3. In a skillet, heat olive oil over medium heat; add garlic and sauté until fragrant.
  4. Add chopped vegetables (spinach, zucchini, bell peppers, mushrooms) and cook until tender. Season with salt, pepper, and Italian seasoning.
  5. In a mixing bowl, combine ricotta cheese with some salt and pepper.
Assembly
  1. In a baking dish, layer the ingredients: spread marinara sauce, add noodles, layer ricotta mixture, sautéed vegetables, and sprinkle mozzarella. Repeat layers and finish with marinara and mozzarella on top.
  2. Cover with foil and bake for 25-30 minutes.
  3. Remove foil and bake for an additional 10 minutes until golden and bubbly.
  4. Let it cool for a few minutes before serving.

Notes

Baked Italian Vegetable Lasagna pairs beautifully with a fresh green salad or crusty garlic bread. Consider using homemade marinara sauce for better flavor.