Description
This Traditional Lasagna with Vegetables is a hearty, comforting dish that combines layers of pasta, creamy ricotta, mozzarella, savory tomato sauce, and fresh vegetables. Perfect for vegetarians or anyone looking for a lighter twist on the classic Italian favorite.
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)
For the Tomato Sauce:
- 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
Instructions
- Make the sauce: Heat 1 tbsp olive oil in a saucepan. Sauté onion and garlic for 3-4 minutes. Stir in crushed tomatoes, tomato paste, sugar, basil, oregano, red pepper flakes, salt, and pepper. Simmer 15-20 minutes, stirring occasionally.
- Cook the vegetables: In a skillet, heat remaining 1 tbsp olive oil. Cook zucchini, mushrooms, and bell pepper 5-7 minutes until softened. Add spinach and cook 2 minutes more until wilted. Season with salt, pepper, and optional herbs.
- Prepare noodles: Cook lasagna noodles according to package if using traditional. Drain and set aside. Skip if using no-boil.
- Mix ricotta filling: In a bowl, mix ricotta, egg, 1 cup mozzarella, 1/4 cup Parmesan, salt, and pepper until smooth.
- Assemble lasagna: Preheat oven to 375°F (190°C). Spread sauce in bottom of 9×13-inch baking dish. Layer noodles, ricotta mixture, vegetables, sauce. Repeat until all ingredients are used, finishing with sauce. Top with remaining mozzarella and Parmesan.
- Bake: Cover with foil and bake 25-30 minutes. Remove foil and bake 10-15 minutes more until golden and bubbly. Let rest 10 minutes before slicing.
- Serve: Garnish with Parmesan or fresh basil. Serve hot with salad or garlic bread.
Notes
Add extra vegetables like eggplant, carrots, or roasted sweet potatoes for more flavor.Use gluten-free lasagna noodles for a gluten-free version.Swap ricotta for cottage cheese, mascarpone, or a dairy-free option.For a non-vegetarian version, add ground beef or Italian sausage to the tomato sauce.
Nutrition
- Serving Size: 1 slice (1/10 of pan)
- Calories: 340
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 55mg
