Name: Traditional Lasagna with Vegetables
Prep time: 20 min
Cook time: PT-487935H58M59S
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: For the Lasagna:; 12 lasagna noodles (regular or no-boil); 2 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 cups fresh spinach (or thawed frozen); 1 medium zucchini, diced; 1 cup mushrooms, sliced; 1 bell pepper, diced; 1 cup ricotta cheese; 1 egg; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; 1/4 tsp dried basil (optional); 1/4 tsp dried oregano (optional); 28 oz can crushed tomatoes; 1 small can tomato paste; 1/2 tsp sugar (optional); 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional); Salt and pepper, to taste

Why You’ll Love This Recipe

Flavorful Layers: The combination of vegetables, herbs, and cheese creates a savory, satisfying lasagna.
Healthier Option: Packed with vegetables like zucchini, spinach, and mushrooms.
Classic Comfort: All the elements of traditional lasagna, but with a veggie twist.

Ingredients

(Tip: Full ingredient list and measurements are in the recipe card below.)

For the Lasagna:

12 lasagna noodles (either regular or no-boil)
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups fresh spinach (or frozen, thawed and drained)
1 medium zucchini, diced
1 cup mushrooms, sliced
1 bell pepper, diced
1 cup ricotta cheese
1 egg
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon dried basil (optional)
1/4 teaspoon dried oregano (optional)

For the Tomato Sauce:

28 oz can crushed tomatoes
1 small can tomato paste
1/2 teaspoon sugar (optional, to balance acidity)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional for spice)
Salt and pepper to taste

Directions

1. Prepare the Sauce:

In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the onion and garlic, and sauté for 3-4 minutes, until softened and fragrant.
Stir in the crushed tomatoes, tomato paste, sugar (if using), basil, oregano, and red pepper flakes. Season with salt and pepper to taste.
Bring to a simmer, then reduce the heat and let it cook for 15-20 minutes, stirring occasionally. Set aside.

2. Prepare the Vegetables:

In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
Add the zucchini, mushrooms, and bell pepper. Cook for about 5-7 minutes, until the vegetables are softened and any liquid from the mushrooms has evaporated.
Stir in the spinach and cook for an additional 2 minutes, until wilted. Season with salt, pepper, and optional basil and oregano. Remove from heat and set aside.

3. Cook the Lasagna Noodles:

If using traditional lasagna noodles, cook them according to the package instructions. Drain and set aside. If using no-boil noodles, you can skip this step.

4. Assemble the Lasagna:

Preheat your oven to 375°F (190°C).
In a medium bowl, combine the ricotta cheese, egg, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Mix until smooth and season with a pinch of salt and pepper.
In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom.
Place a layer of lasagna noodles over the sauce, then spread a layer of the ricotta cheese mixture over the noodles. Add a portion of the sautéed vegetables, followed by another layer of sauce.
Repeat this layering process (noodles, ricotta mixture, vegetables, sauce) until all the ingredients are used, finishing with a layer of sauce on top.
Top with the remaining mozzarella and Parmesan cheese.

5. Bake the Lasagna:

Cover the lasagna with aluminum foil and bake in the preheated oven for 25-30 minutes.
After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Let the lasagna sit for 10 minutes before slicing and serving.

6. Serve:

Garnish with extra Parmesan cheese or fresh basil, if desired. Serve hot with a side salad or garlic bread!

Servings and Timing

Serves: 8-10
Prep time: 20 minutes
Cook time: 45-60 minutes
Total time: 1 hour 15 minutes

Variations

Add More Vegetables: Try adding eggplant, carrots, or roasted sweet potatoes for more texture and flavor.
Gluten-Free Version: Use gluten-free lasagna noodles to make this dish gluten-free.
Cheese Swap: Try using cottage cheese or a dairy-free cheese alternative to suit your dietary needs.
Meat Version: Add cooked ground beef or Italian sausage to the tomato sauce for a non-vegetarian option.

Storage and Reheating

Storage: Leftover lasagna can be stored in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in the microwave or in a 350°F (175°C) oven for 15-20 minutes until hot. You may want to cover it with foil to keep it from drying out.

FAQs

Can I make this ahead of time?

Yes, you can assemble the lasagna a day ahead of time, cover it tightly, and refrigerate it until you’re ready to bake it. It can also be frozen before baking for up to 3 months. Let it thaw overnight in the fridge before baking.

Can I make this with store-bought tomato sauce?

Absolutely! If you’re short on time, use your favorite store-bought marinara or pasta sauce as a substitute for the homemade tomato sauce.

What can I use if I don’t like ricotta cheese?

You can use mascarpone, goat cheese, or even cream cheese as a substitute for ricotta if you prefer a different flavor or texture.

Can I use frozen spinach?

Yes, frozen spinach works well in this recipe. Be sure to thaw and squeeze out the excess water before using it in the vegetable mix.

Conclusion

This Traditional Lasagna with Vegetables brings together all the classic flavors you love, with a boost of fresh vegetables for added nutrition and flavor. It’s a comforting, hearty meal that’s perfect for any family dinner, and it’s easy to customize based on your preferences. Enjoy this veggie-packed lasagna with a fresh salad and some crusty bread for a satisfying meal everyone will love!