Name: Easy Vegetable Lasagna Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 2 Large Zucchini (sliced into thin rounds); 1 Red Bell Pepper (chopped); 1 Yellow Bell Pepper (chopped); 1 cup Mushrooms (sliced); 1 Onion (diced); 3 cloves Garlic (minced); 2 tbsp Olive Oil; 1 tsp Italian Seasoning; Salt and Pepper to taste; 2 tbsp Olive Oil; 1 Onion (chopped); 3 cloves Garlic (chopped); 28 oz Can of Crushed Tomatoes; 1 tsp Salt; 1/4 cup Red Wine (Cabernet, Pinot Noir, or a Red Blend); Salt and Pepper to taste; 32 oz Ricotta Cheese; 1 cup Parmesan Cheese (grated); 2 Eggs; 1 tsp Italian Seasoning; 1/2 tsp Salt; Salt and Pepper to taste; 1 box Lasagna Noodles; 1 lb Mozzarella Cheese (shredded, about 4 cups)

Ingredients

1 box lasagna noodles

1 lb mozzarella cheese, shredded (about 4 cups)

2 large zucchini, sliced into thin rounds

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 cup mushrooms, sliced

1 onion, diced

3 cloves garlic, minced

2 tbsp olive oil (for roasting vegetables)

1 tsp Italian seasoning

Salt and pepper, to taste

2 tbsp olive oil (for sauce)

1 onion, chopped (for sauce)

3 cloves garlic, chopped (for sauce)

28 oz can crushed tomatoes

1 tsp salt (for sauce)

1/4 cup red wine (Cabernet, Pinot Noir, or a red blend)

32 oz ricotta cheese

1 cup Parmesan cheese, grated

2 eggs

1 tsp Italian seasoning (for ricotta mixture)

1/2 tsp salt (for ricotta mixture)

Instructions

Step 1: Preheat your oven to 400°F. Toss zucchini, bell peppers, mushrooms, onion, olive oil, garlic, Italian seasoning, salt, and pepper together. Spread on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized.

Step 2: To make the sauce, heat 2 tbsp olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for about 5 minutes until soft. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, salt, pepper, and red wine. Simmer on low heat for 15–20 minutes, stirring occasionally.

Step 3: In a large bowl, combine ricotta cheese, Parmesan, eggs, Italian seasoning, salt, and pepper. Mix well until smooth.

Step 4: Spread 1 cup of marinara sauce on the bottom of a 9×13-inch lasagna pan. Layer 4 lasagna noodles over the sauce. Spread 1/4 of the ricotta mixture over the noodles, then add 1/4 of the roasted vegetables. Sprinkle 1 cup mozzarella cheese over the vegetables and spoon some sauce on top.

Step 5: Repeat layering with noodles, ricotta mixture, vegetables, mozzarella, and sauce until all ingredients are used, finishing with sauce and mozzarella on top. You should get about 4 layers of noodles.

Step 6: Bake uncovered at 375°F for 30–40 minutes or until the cheese is golden and bubbly.

Step 7: Remove from oven and let the lasagna rest for 10–15 minutes before slicing. This helps the layers set for clean slices. Garnish with fresh basil or parsley if desired and serve.

Tips & Variations

Use no-boil lasagna noodles to save time and skip pre-cooking.

Try adding spinach or eggplant to the vegetable mix for extra flavor and nutrition.

For a gluten-free version, substitute regular noodles with gluten-free lasagna noodles.

If you don’t have red wine, use vegetable broth or water for the sauce instead.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance, cover it tightly, and refrigerate. Bake it when ready, adding a few extra minutes to the cooking time since it will be cold from the fridge.

Do I need to boil the noodles before assembling?

If you use no-boil lasagna noodles, there is no need to pre-cook them. However, if using traditional noodles, boil them according to package instructions before layering.