logo

Garden Vegetable Lasagna

Garden Vegetable LasagnaGarden Vegetable LasagnaGarden Vegetable LasagnaGarden Vegetable Lasagna

Best ever three layered vegetarian lasagna with zucchini, carrots, spinach, marinara sauce, ricotta, mozzarella and parmesan cheese.

Recipe by Aberdeen on May 24, 2019

Rating

5 stars ( reviews)

Ingredients

Steps

  1. Preheat oven to 350°F. Grease a 9X13 casserole dish.
  2. Whisk together egg and ricotta in a small bowl until smooth. Set aside.
  3. Cook lasagna noodles according to box instructions. Rinse with cold water, drain, and set aside.
  4. While the noodles are boiling, heat olive oil to a large skillet over medium high heat.
  5. Stir in zucchini, carrots, and onion. Cook until somewhat softened, about 5 minutes.
  6. Add basil, spinach, and garlic, cook until spinach is wilted and garlic is fragrant, about 2 minutes. Remove from heat. Add salt and pepper to taste.
  7. Spread 1/4 cup of the marinara sauce on the bottom of the prepared casserole dish.
  8. Lay 3 noodles into the dish, cutting as necessary to fit. Spread evenly with 1/2 cup of the marinara sauce and 1/3 of the egg ricotta mixture. Evenly sprinkle 1/3 of the cooked vegetable mixture and top with 1/2 cup of mozzarella cheese. Repeat this process twice more for two more layers.
  9. Top final layer with last 3 noodles. Spread with the last of the marinara sauce and sprinkle with parmesan cheese and remaining mozzarella cheese.
  10. Bake for 30 minutes until sauce is bubbling and cheese is golden. Let cool for 10 minutes. Garnish with freshly chopped basil.

Reviews