Ultimate Veggie Lasagna

In recent years, the popularity of vegetarian dishes has surged dramatically, with more people opting for plant-based meals due to health benefits, environmental concerns, and ethical considerations. As a result, classic comfort foods are being reimagined to cater to the growing demand for wholesome, vegetarian-friendly options. One such dish that stands out is the Ultimate Veggie Lasagna—a hearty meal that satisfies even the most discerning eaters. This lasagna is not just for vegetarians; it appeals to everyone, including meat-lovers who appreciate the rich flavors and textures of fresh vegetables layered between sheets of pasta.

Discover the ultimate comfort food with this hearty Veggie Lasagna that delights everyone, from vegetarians to meat lovers. Packed with layers of fresh vegetables like zucchini, spinach, and mushrooms, combined with creamy ricotta and gooey mozzarella, this dish is as customizable as it is delicious. Perfect for family dinners or cozy gatherings, it's easy to prep and bake, offering a nutritious meal that brings loved ones together. Create your own flavorful masterpiece today!

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Ingredients

Lasagna Noodles: 12 sheets (no-boil preferred)

Olive Oil: 2 tablespoons

Zucchini: 1 large, sliced into thin half-moons

Spinach: 4 cups fresh (or 2 cups frozen, thawed and drained)

Mushrooms: 1 cup, sliced (shiitake or cremini for depth of flavor)

Bell Peppers: 1 red and 1 yellow, diced

Carrot: 1 large, grated

Onion: 1 medium, finely chopped

Garlic: 4 cloves, minced

Ricotta Cheese: 2 cups

Mozzarella Cheese: 3 cups, shredded (divided)

Parmesan Cheese: 1 cup, grated

Egg: 1 large

Italian Seasoning: 2 teaspoons

Salt: to taste

Black Pepper: to taste

Tomato Sauce: 4 cups (store-bought or homemade)

Fresh Basil: for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Veggies: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; sauté until fragrant and translucent, about 3 minutes. Add the zucchini, bell peppers, mushrooms, and carrot; cook for an additional 5-7 minutes until tender. Mix in the spinach until wilted, then season with Italian seasoning, salt, and pepper. Remove from heat and set aside.

Make the Cheese Mixture: In a bowl, combine ricotta cheese, half of the mozzarella (1.5 cups), parmesan cheese, and the egg. Mix until smooth and set aside.

Assemble the Lasagna:

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

- Add 4 lasagna noodles over the sauce, followed by half of the veggie mixture, and half of the cheese mixture. Spread another layer of tomato sauce (about 1 cup) over the cheese mixture.

- Repeat the layering process with the remaining noodles, veggies, cheese, and sauce (reserving the last cup of sauce for the top). End with a final layer of noodles topped with the remaining tomato sauce and the remaining mozzarella cheese.

Bake: Cover the baking dish with aluminum foil (to avoid sticking, spray the foil with cooking spray or use parchment paper) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

Cool and Serve: Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil if desired, and serve warm.

Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10