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Veggie Lasagna

A comforting and hearty veggie lasagna packed with zucchini, spinach, and bell peppers, balanced with creamy ricotta and melty mozzarella, perfect for a weeknight dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 9 pieces lasagna noodles, cooked until al dente or use no-boil noodles if you adjust sauce moisture.
  • 1 cup ricotta cheese whole-milk ricotta gives richer texture.
  • 2 cups shredded mozzarella cheese part-skim works to reduce fat.
  • 1 medium zucchini, thinly sliced pat slices dry if very wet.
  • 2 cups fresh spinach, roughly chopped
  • 2 cups marinara sauce use a chunky or smooth version depending on texture preference.
  • 1 cup chopped bell peppers, mix of red and yellow diced about 1/2-inch.
  • 2 tsp Italian seasoning or 1 tsp dried oregano + 1 tsp dried basil.
  • 1/2 cup grated Parmesan cheese for a savory golden top.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a standard oven-safe baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and rinse under cold water to prevent sticking.
  3. Heat a skillet over medium heat. Add a splash of olive oil and sauté the chopped bell peppers and zucchini for about 3 minutes.
  4. Add the spinach and cook for 1–2 minutes more until wilted and any excess moisture has reduced. Season lightly with salt and pepper and remove from heat.
  5. In a bowl, stir the ricotta with the Italian seasoning. Taste and adjust salt if needed.
Assembly
  1. Spoon a thin layer of marinara sauce across the bottom of the baking dish to prevent sticking.
  2. Place a layer of noodles, spread half the ricotta mixture over the noodles, then add half the sautéed vegetables and a third of the mozzarella.
  3. Repeat: noodles, remaining ricotta, remaining veggies, more sauce as desired.
  4. Finish with a final layer of noodles, remaining marinara, the rest of the mozzarella, and the Parmesan sprinkled on top.
Baking
  1. Cover the dish tightly with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and the top is golden.
  3. Let the lasagna rest for 10–15 minutes before slicing.

Notes

Serve with a simple salad to cut the richness. For sides, consider garlic bread, roasted Brussels sprouts, or a crusty baguette. Store leftovers in the fridge for up to 3–4 days or freeze for up to 3 months.