Classic Veggie Lasagna

Layered with tender lasagna noodles, a hearty medley of sautéed vegetables, and a rich tomato-based sauce, this Classic Veggie Lasagna is a showstopping vegetarian comfort dish! Packed with fresh zucchini, spinach, mushrooms, and a colorful array of carrots and bell peppers, each bite offers a burst of flavor and wholesome goodness. Creamy ricotta cheese, gooey mozzarella, and savory Parmesan create beautifully melted layers, while aromatic herbs like oregano and basil elevate the dish with Italian flair. Ideal for family dinners or gatherings, this make-ahead recipe is both satisfying and crowd-pleasing. Serve up a slice of this cheesy, veggie-packed lasagna, and watch it become an instant favorite!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 pieces Lasagna noodles
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic cloves, minced
• 2 medium Zucchini, sliced
• 2 medium Carrot, diced
• 1 large Red bell pepper, chopped
• 250 grams Mushrooms, sliced
• 150 grams Spinach leaves, fresh
• 2 cups Tomato sauce
• 400 grams Crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 450 grams Ricotta cheese
• 1 large Egg
• 300 grams Mozzarella cheese, shredded
• 100 grams Parmesan cheese, grated

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the lasagna noodles al dente according to package instructions, then drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and saute for 2-3 minutes until translucent.

Step 4

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Stir in the zucchini, carrot, and red bell pepper, and cook for about 5 minutes until softened.

Step 6

Add the sliced mushrooms and continue to cook for another 4-5 minutes until they release their juices.

Step 7

Stir in the spinach and cook until wilted, about 2 minutes.

Step 8

Pour in the tomato sauce and crushed tomatoes, then add the oregano, basil, salt, and black pepper. Stir well and let the mixture simmer for about 10 minutes to thicken slightly.

Step 9

In a small bowl, combine the ricotta cheese, egg, a pinch of salt, and a pinch of pepper. Mix well and set aside.

Step 10

To assemble the lasagna, spread a thin layer of the vegetable sauce at the bottom of a 9x13-inch baking dish.

Step 11

Place a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then sprinkle a third of the mozzarella cheese.

Step 12

Add another layer of veggie sauce, followed by another layer of noodles, the remaining ricotta mixture, and a third of the mozzarella cheese.

Step 13

Place a final layer of noodles on top and spread the remaining vegetable sauce over it.

Step 14

Top with the remaining mozzarella cheese and sprinkle the Parmesan cheese evenly over the top.

Step 15

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 16

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 17

Let the lasagna cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3704.3g)

Amount per serving	% Daily Value*
Calories	5271.0

Total Fat 201.6g	0%
Saturated Fat 95.5g	0%
Polyunsaturated Fat 4.6g
Cholesterol 831.0mg	0%
Sodium 8589.3mg	0%
Total Carbohydrate 637.5g	0%
Dietary Fiber 53.2g	0%
Total Sugars 82.4g
Protein 274.8g	0%

Vitamin D 78.8IU	0%
Calcium 5670.7mg	0%
Iron 39.9mg	0%
Potassium 6352.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 20.1%

Carbs: 46.7%