Vegetable Lasagna

This Vegetable Lasagna combines traditional Italian flavors with a creative twist, featuring layers of tender pasta, a rich tomato sauce, and a medley of seasonal vegetables. The addition of creamy ricotta and a hint of fresh basil elevates the dish, making it not only comforting but also vibrant and appealing. Perfect for vegetarians, this dish is both satisfying and wholesome.

Ingredients:

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 15 oz ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Stir in the zucchini, bell pepper, and mushrooms. Cook until the vegetables are tender, about 5-7 minutes.
6. Add the spinach and cook until wilted. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
7. In a separate bowl, mix the ricotta cheese with a pinch of salt and pepper.
8. In a 9x13 inch baking dish, spread a thin layer of the vegetable sauce on the bottom. Layer 3 lasagna noodles over the sauce.
9. Spread half of the ricotta mixture over the noodles, followed by a layer of vegetable sauce. Sprinkle with a third of the mozzarella cheese.
10. Repeat the layers (noodles, ricotta, vegetable sauce, mozzarella) until all ingredients are used, finishing with a layer of noodles topped with remaining vegetable sauce and mozzarella cheese.
11. Sprinkle the grated Parmesan cheese on top.
12. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
13. Let the lasagna cool for 10 minutes before serving. Garnish with fresh basil leaves.