Kathy's Vegetable Lasagna

Kathy's Vegetable Lasagna is the ultimate comfort food for veggie lovers, packed with layers of tender lasagna noodles, vibrant sautéed zucchini, carrots, spinach, and mushrooms, all smothered in rich marinara sauce and a creamy ricotta blend. Topped with gooey mozzarella and a sprinkle of Parmesan, this hearty dish is baked to golden perfection. Perfect for weeknight dinners or family gatherings, this vegetarian lasagna is a wholesome, flavor-packed meal that's satisfying and nutritious. With easy-to-follow instructions and an irresistible combination of textures and flavors, this recipe is destined to become a family favorite. Ideal for meal prep and leftovers, this dish serves up to eight people, making it a crowd-pleaser that's as practical as it is delicious!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 sheets Lasagna noodles
• 2 tablespoons Olive oil
• 4 pieces Garlic cloves, minced
• 1 medium Yellow onion, diced
• 2 medium Zucchini, diced
• 2 medium Carrots, shredded
• 5 cups Baby spinach, roughly chopped
• 2 cups Mushrooms, sliced
• 4 cups Marinara sauce
• 2 cups Ricotta cheese
• 1 large Egg
• 1 cup Parmesan cheese, grated
• 3 cups Mozzarella cheese, shredded
• 2 teaspoons Dried Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to package instructions. Drain and lay flat on a baking sheet to prevent sticking.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté for 3–4 minutes until softened.

Step 4

Add the zucchini, carrots, and mushrooms to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Stir in the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.

Step 6

In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and black pepper. Mix until well blended.

Step 7

Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.

Step 8

Layer 4 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable mixture, 1 cup of marinara sauce, and 1 cup of shredded mozzarella cheese.

Step 9

Repeat the layering process two more times: noodles, ricotta mixture, vegetables, marinara sauce, and mozzarella cheese.

Step 10

Finish the top layer with the remaining marinara sauce and 1 cup of shredded mozzarella cheese.

Step 11

Cover the lasagna tightly with aluminum foil and bake in the preheated oven for 40 minutes.

Step 12

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

Step 13

Allow the lasagna to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3626.6g)

Amount per serving	% Daily Value*
Calories	5371.8

Total Fat 213.6g	0%
Saturated Fat 99.6g	0%
Polyunsaturated Fat 4.6g
Cholesterol 865.1mg	0%
Sodium 7826.0mg	0%
Total Carbohydrate 628.2g	0%
Dietary Fiber 47.9g	0%
Total Sugars 73.7g
Protein 277.5g	0%

Vitamin D 81.8IU	0%
Calcium 5791.0mg	0%
Iron 36.9mg	0%
Potassium 5040.0mg	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: 34.7%

Protein: 20.0%

Carbs: 45.3%