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Entrees Recipes

Veggie Lasagna

  • 2 T olive oil
  • 1.5 c chopped yellow onion
  • 1 red bell pepper, chopped
  • 8 oz mushrooms, chopped
  • 2 medium zucchini, chopped
  • 4 cloves garlic, minced
  • 48 oz marinara sauce
  • 1 t Italian seasoning
  • salt, pepper, crushed red pepper to taste
  • 1/4 c chopped fresh parsley
  • 5 oz baby spinach, coarsely chopped
  • 1 egg
  • 1 c / 8 oz ricotta cheese
  • 9 oven ready (no boil) lasagna noodles
  • 16 oz shredded mozzarella cheese
  • 1/2 c grated Parmesan cheese
  1. Heat olive oil in large pot. Add onion, pepper, mushrooms, and zucchini and cook until softened, 7-8 minutes, stirring occasionally.
  2. Add minced garlic and cook, stirring, 30 seconds.
  3. Add marinara sauce, Italian seasoning, salt, pepper, red pepper flakes, and parsley and stir.
  4. Bring to simmer and reduce temperature to low.
  5. Cook at low simmer 10-15 minutes, stirring occasionally.
  6. Stir in chopped spinach.
  7. Preheat oven to 375F.
  8. Crack egg into medium bowl and beat lightly. Add ricotta cheese and stir to combine.
  9. Pour 1/4 of sauce into bottom of 9×13 pan.
  10. Layer (x3) noodles, 1/3 of ricotta cheese mixture, 1/3 of sauce, 1/3 of mozzarella and Parmesan cheeses
  11. Cover with foil that has been sprayed with cooking spray.
  12. Bake, covered, for 35 minutes.
  13. Uncover and bake 10-15 minutes more until hot and bubbling and cheese is lightly browned.
  14. Let sit 15 minutes before serving.