Three Cheese Vegetable Lasagna

Indulge in the comforting flavors of this Three Cheese Vegetable Lasagna, a hearty vegetarian delight packed with layers of tender lasagna noodles, vibrant sautéed vegetables, and a rich homemade tomato sauce. Creamy ricotta, melty mozzarella, and tangy Parmesan come together to create a decadent, cheesy masterpiece that will satisfy both vegetarians and cheese lovers alike. This lasagna showcases the perfect balance of fresh zucchini, red bell peppers, and spinach, making it as nutritious as it is delicious. Ideal for family dinners or meal prepping, this recipe is a crowd-pleaser that bakes to golden, bubbly perfection in just over an hour. Serve this irresistible classic with a crisp green salad or crusty garlic bread for a complete meal that's sure to impress!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 12 sheets lasagna noodles
• 2 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 2 medium, diced zucchini
• 1 large, diced red bell pepper
• 5 cups baby spinach
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon red chili flakes
• 15 ounces ricotta cheese
• 2 cups (shredded) mozzarella cheese
• 1 cup (grated) Parmesan cheese
• 1 large egg
• 1 tablespoon (divided) salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles in salted boiling water according to package instructions. Drain and lay flat on parchment paper to prevent sticking.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the garlic and sauté for another minute.

Step 4

Stir in the diced zucchini and red bell pepper. Cook for 5-7 minutes, until the vegetables are tender.

Step 5

Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.

Step 6

In a large saucepan, combine the crushed tomatoes, tomato paste, dried basil, dried oregano, red chili flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer on low heat for 10 minutes, stirring occasionally.

Step 7

In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, the egg, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well combined.

Step 8

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

Step 9

Layer 3-4 lasagna noodles over the sauce, slightly overlapping if needed.

Step 10

Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the cooked vegetables, and 1 cup of tomato sauce.

Step 11

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

Step 12

Finish the top layer with noodles, the remaining tomato sauce, and the remaining shredded mozzarella and Parmesan cheese.

Step 13

Cover the dish with aluminum foil (spray the underside with non-stick spray to prevent sticking).

Step 14

Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.

Step 15

Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your Three Cheese Vegetable Lasagna!

Nutrition Facts

Serving size	(3256.8g)

Amount per serving	% Daily Value*
Calories	4954.1

Total Fat 171.1g	0%
Saturated Fat 79.7g	0%
Polyunsaturated Fat 6.6g
Cholesterol 716.0mg	0%
Sodium 13782.8mg	0%
Total Carbohydrate 655.5g	0%
Dietary Fiber 49.5g	0%
Total Sugars 98.4g
Protein 245.0g	0%

Vitamin D 89.9IU	0%
Calcium 4792.2mg	0%
Iron 40.9mg	0%
Potassium 5532.6mg	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: 29.9%

Protein: 19.1%

Carbs: 51.0%