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                                                      Vegetarian Lasagna            

Here’s a delicious vegetarian lasagna recipe that’s packed with flavor!

Ingredients

For the Vegetable Filling:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper (red or yellow), diced
• 8 ounces mushrooms, sliced
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Ricotta Mixture:

• 15 ounces ricotta cheese
• 1 egg (or 1/4 cup plant-based alternative)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• Salt and pepper to taste

For Assembly:

• 9-12 lasagna noodles (no-boil or regular, cooked according to package instructions)
• 3 cups shredded mozzarella cheese (or dairy-free cheese)
• Additional Parmesan cheese for topping (optional)

Instructions

1. Make the Vegetable Filling:

   • In a large skillet, heat olive oil over medium heat.
   • Add the onion and garlic, sautéing until softened (about 5 minutes).
   • Stir in the zucchini, bell pepper, and mushrooms; cook until tender (about 5-7 minutes).
   • Add spinach, crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes.

2. Prepare the Ricotta Mixture:

   • In a bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix until smooth.

3. Assemble the Lasagna:

   • Preheat the oven to 375°F (190°C).
   • Spread a thin layer of vegetable filling in the bottom of a 9x13 inch baking dish.
   • Layer 3-4 lasagna noodles over the filling.
   • Spread half of the ricotta mixture over the noodles.
   • Add half of the remaining vegetable filling and sprinkle with 1 cup of mozzarella cheese.
   • Repeat the layers: noodles, ricotta mixture, vegetable filling, and mozzarella.
   • Top with a final layer of noodles, remaining vegetable filling, and remaining mozzarella and Parmesan cheese.

4. Bake:

   • Cover with aluminum foil (spray the foil with cooking spray).
   • Bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until cheese is bubbly and golden.

5. Serve:

   • Let the lasagna rest for 10-15 minutes before slicing. Enjoy!

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