Hearty Vegetable Lasagna
A comforting, veggie-packed twist on a classic favorite! This lasagna is rich, satisfying, and freezer-friendly—perfect for busy weeknights or feeding a crowd.
Servings: 12
Calories: 392kcal
Cost: $8-$12
Ingredients
- 1 16-ounce package lasagna noodles
- 1 pound fresh mushrooms sliced
- ¾ cup chopped green bell pepper
- ¾ cup chopped onion yellow or white for best flavor
- 3 cloves garlic minced
- 2 tablespoons vegetable oil or olive oil for added flavor
- 2 24-ounce jars pasta sauce (use your favorite store-bought or homemade)
- 1 teaspoon dried basil
- 1 15-ounce container part-skim ricotta cheese
- 4 cups shredded mozzarella cheese divided
- 2 eggs
- ½ cup grated Parmesan cheese
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil and cook lasagna noodles until al dente (about 10 minutes). Drain and rinse with cold water to prevent sticking.
- Sauté the veggies. In a large skillet, heat oil over medium heat. Add mushrooms, bell pepper, onion, and garlic. Sauté until softened, about 5 minutes.
- Make the sauce. Stir in pasta sauce and dried basil. Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.
- Prepare the cheese mixture. In a medium bowl, mix ricotta cheese, 2 cups of mozzarella, and eggs until well combined.
- Preheat oven. Set oven to 350°F and grease a 9x13-inch baking dish.
- Assemble the lasagna. Spread 1 cup of pasta sauce in the bottom of the dish. Layer half the noodles, half the ricotta mixture, half the sauce, and half the Parmesan. Repeat the layers and finish with the remaining 2 cups of mozzarella.
- Bake. Cover loosely with foil and bake for 40 minutes. Remove foil for the last 10 minutes to get a golden, bubbly top.
- Let it rest. Remove from the oven and let stand for 15 minutes before slicing. Enjoy!
Notes
Make-Ahead Tip: Assemble the lasagna and store it in the fridge (covered) for up to 48 hours before baking.
Freezer Option: Assemble and freeze before baking. Bake from frozen at 375°F for about 90 minutes, uncovering for the last 15 minutes.
Extra Flavor Boost: Add a pinch of red pepper flakes to the sauce or stir in some spinach for extra greens!
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 40g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 904mg | Potassium: 668mg | Fiber: 4g | Sugar: 7g | Vitamin A: 990IU | Vitamin C: 17mg | Calcium: 357mg | Iron: 2mg
