Veggie Lasagna

Our veggie lasagna is loaded with good stuff and baked until bubbly. It's truly a feel-good meal.

Ingredients

• 12 lasagna noodles, uncooked
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic
• 1 medium zucchini
• 1 medium bell pepper
• 140 grams baby spinach
• 800 grams crushed tomatoes
• 60 grams tomato paste
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 450 grams ricotta cheese
• 0.5 cup grated Parmesan cheese
• 1 large carrot
• 2 tablespoons fresh parsley
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Bring a large pot of salted water to a boil.
2. Add 12 uncooked lasagna noodles to the boiling water and cook according to package directions until al dente. Drain the noodles and rinse them with cold water to prevent sticking. Set aside.
3. While the noodles cook, prepare the vegetables. Finely dice 1 medium onion. Finely chop 2 cloves garlic. Cut 1 medium zucchini into small cubes. Cut 1 medium bell pepper into small cubes. Peel and finely grate 1 large carrot.
4. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced 1 medium onion and cook until softened, about 5-7 minutes.
5. Add the finely chopped 2 cloves garlic, cubed 1 medium zucchini, cubed 1 medium bell pepper, and grated 1 large carrot to the pot. Cook for another 8-10 minutes, stirring occasionally, until the vegetables are tender.
6. Stir 140 grams baby spinach into the pot with the vegetables. Cook until the spinach wilts, about 2-3 minutes.
7. Add 800 grams crushed tomatoes, 60 grams tomato paste, 1 teaspoon dried oregano, 0.5 teaspoon dried basil, 0.25 teaspoon red pepper flakes, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the pot. Stir to combine. Bring the sauce to a simmer, then reduce heat to low and let it cook for at least 15-20 minutes, stirring occasionally. This allows the flavors to meld.
8. While the sauce simmers, prepare the ricotta cheese mixture. In a medium bowl, combine 450 grams ricotta cheese, 0.5 cup grated Parmesan cheese, and 2 tablespoons fresh parsley. Stir until well combined.
9. To assemble the lasagna, spread approximately 0.5 cup of the vegetable marinara sauce evenly on the bottom of a 9x13 inch baking dish.
10. Place 3 cooked lasagna noodles over the sauce, slightly overlapping if necessary.
11. Spread half of the ricotta cheese mixture evenly over the noodles.
12. Top the ricotta layer with approximately 1.5 cups of the vegetable marinara sauce, spreading it evenly.
13. Sprinkle with 0.5 cup shredded mozzarella cheese.
14. Repeat the layers: 3 lasagna noodles, the remaining half of the ricotta cheese mixture, 1.5 cups of the vegetable marinara sauce, and 0.5 cup shredded mozzarella cheese.
15. Place the final 3 lasagna noodles on top. Cover with the remaining vegetable marinara sauce. Sprinkle with the remaining 0.5 cup shredded mozzarella cheese.
16. Cover the baking dish loosely with aluminum foil.
17. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
18. Let the lasagna rest for 10-15 minutes before slicing and serving. This helps it set and makes it easier to cut.

View the interactive Veggie Lasagna recipe