Vegetable Lasagna

This Vegetable Lasagna combines traditional Italian flavors with a creative twist. Layers of tender pasta, a rich tomato sauce, and a medley of fresh vegetables are complemented by a creamy ricotta and mozzarella filling. Perfect for a comforting family dinner, this dish is both hearty and satisfying while being vegetarian-friendly.

Ingredients:

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

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
4. Add zucchini, bell pepper, and mushrooms to the skillet and cook until softened, about 5-7 minutes. Stir in the spinach and cook until wilted. Season with salt, pepper, basil, and oregano.
5. In a bowl, mix ricotta cheese with the egg, and a pinch of salt and pepper until well combined.
6. In a 9x13 inch baking dish, spread a layer of crushed tomatoes on the bottom. Place 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables, and a third of the mozzarella. Repeat the layers, ending with the last 3 noodles topped with remaining crushed tomatoes and mozzarella. Sprinkle Parmesan cheese on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden.
8. Let it cool for 10 minutes before slicing and serving.