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Easy Vegetable Lasagna

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A delightful and nutritious vegetable lasagna perfect for vegetarians and family gatherings.

Ingredients

Scale
  • 14 lasagna noodles
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced garlic (3 to 4 cloves)
  • 1/8 teaspoon crushed red pepper flakes
  • 2 medium zucchini (cut into 1/2-inch pieces)
  • 2 medium yellow squash (cut into 1/2-inch pieces)
  • 1 (12-ounce) jar roasted red peppers (drained and cut into 1/2-inch pieces)
  • 1 (28-ounce) can crushed tomatoes
  • Generous handful fresh basil leaves (chopped)
  • 1 (15-ounce) container ricotta cheese or cottage cheese
  • 2 large eggs
  • 2 ounces (60g) parmesan cheese (grated)
  • 8 ounces (230g) low-moisture mozzarella cheese (shredded)
  • Salt (to taste)
  • Fresh ground black pepper (to taste)

Instructions

  1. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain them and lay flat on aluminum foil to prevent sticking.
  2. Preheat the oven to 400 degrees F (204 degrees C). Lightly oil a 13-inch by 9-inch baking dish.
  3. In a wide skillet, heat olive oil over medium heat. Add onion and cook until it becomes translucent, about 5 minutes.
  4. Stir in garlic, crushed red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook the veggies until they are softened, around 5 to 8 minutes.
  5. Add the roasted red peppers and crushed tomatoes. Let it simmer until thickened, about 5 to 8 minutes. Stir in the basil and season with salt and pepper.
  6. In a medium bowl, mix the ricotta cheese, eggs, and 1/2 teaspoon salt.
  7. In a separate bowl, toss together the parmesan and mozzarella cheese.
  8. Spoon about 1 cup of the vegetable mixture into the baking dish to cover the bottom. Arrange 4 noodles side-by-side. Spread half of the ricotta mixture, sprinkle with a third of the cheese, and top with a third of the vegetable sauce.
  9. Layer with another 4 noodles, the remaining ricotta mixture, half of the remaining cheese, and half of the remaining sauce.
  10. Finish with a final layer of noodles and the rest of the sauce. Sprinkle the remaining cheese on top.
  11. Cover with foil and bake for 20 minutes. Then uncover and bake for another 15 minutes until the cheese is crusty. For a golden-brown top, broil for 1-2 minutes. Let it rest for 10-15 minutes before serving.

Notes

You can add or substitute any veggies you love, such as spinach, mushrooms, or bell peppers.

Find it online: https://comfortkitchenrecipes.com/easy-vegetable-lasagna/