Ingredients:
For the Sauce:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Filling:
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup sliced mushrooms
- 1 cup spinach, chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg, beaten
- 12 lasagna noodles (whole wheat or regular)
Ingredients:
For the Sauce:- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup sliced mushrooms
- 1 cup spinach, chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg, beaten
- 12 lasagna noodles (whole wheat or regular)
Instructions:
- Prepare the Sauce:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Add minced garlic and cook for another 1-2 minutes.
- Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, dried thyme, salt, and pepper.
- Simmer the sauce for about 20 minutes, stirring occasionally.
- Prepare the Vegetables:
- While the sauce is simmering, preheat the oven to 375°F (190°C).
- Slice the zucchini and yellow squash, dice the bell peppers, and slice the mushrooms.
- Heat a large skillet over medium heat and add a bit of olive oil.
- Sauté the zucchini, squash, bell peppers, and mushrooms until they are just tender.
- Add the chopped spinach and cook until wilted. Set aside.
- Prepare the Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, and the beaten egg.
- Mix well and set aside.
- Cook the Noodles:
- Cook the lasagna noodles according to the package instructions.
- Drain and lay them out on a clean towel to prevent sticking.
- Assemble the Lasagna:
- Spread a thin layer of the tomato sauce on the bottom of a 9×13 inch baking dish.
- Place a layer of lasagna noodles on top of the sauce.
- Spread a layer of the ricotta mixture over the noodles.
- Add a layer of the sautéed vegetables.
- Top with another layer of tomato sauce.
- Repeat the layers (noodles, ricotta mixture, vegetables, sauce) until all ingredients are used, finishing with a layer of sauce.
- Top the Lasagna:
- Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese on top of the final layer of sauce.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
- Let it Rest:
- Remove the lasagna from the oven and let it rest for about 10 minutes before slicing.
- Serve:
- Enjoy your delicious vegetable lasagna with a side salad or garlic bread.
Instructions:
- Prepare the Sauce:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Add minced garlic and cook for another 1-2 minutes.
- Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, dried thyme, salt, and pepper.
- Simmer the sauce for about 20 minutes, stirring occasionally.
- Prepare the Vegetables:
- While the sauce is simmering, preheat the oven to 375°F (190°C).
- Slice the zucchini and yellow squash, dice the bell peppers, and slice the mushrooms.
- Heat a large skillet over medium heat and add a bit of olive oil.
- Sauté the zucchini, squash, bell peppers, and mushrooms until they are just tender.
- Add the chopped spinach and cook until wilted. Set aside.
- Prepare the Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, and the beaten egg.
- Mix well and set aside.
- Cook the Noodles:
- Cook the lasagna noodles according to the package instructions.
- Drain and lay them out on a clean towel to prevent sticking.
- Assemble the Lasagna:
- Spread a thin layer of the tomato sauce on the bottom of a 9×13 inch baking dish.
- Place a layer of lasagna noodles on top of the sauce.
- Spread a layer of the ricotta mixture over the noodles.
- Add a layer of the sautéed vegetables.
- Top with another layer of tomato sauce.
- Repeat the layers (noodles, ricotta mixture, vegetables, sauce) until all ingredients are used, finishing with a layer of sauce.
- Top the Lasagna:
- Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese on top of the final layer of sauce.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
- Let it Rest:
- Remove the lasagna from the oven and let it rest for about 10 minutes before slicing.
- Serve:
- Enjoy your delicious vegetable lasagna with a side salad or garlic bread.