Vegetable Lasagna Recipe

Ingredients

• 1 pound lasagna noodles
• 1 (28-ounce) can crushed tomatoes
• 1 (14-ounce) can diced tomatoes, drained
• 1 cup water
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups ricotta cheese
• 1 egg

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package directions; drain and set aside.
3. In a large saucepan, combine crushed tomatoes, diced tomatoes, water, olive oil, onion, garlic, red bell pepper, yellow squash, zucchini, basil, oregano, salt, and pepper.
4. Simmer for 10 to 15 minutes, or until vegetables are tender.
5. In a mixing bowl, combine mozzarella cheese, Parmesan cheese, ricotta cheese, and egg.
6. Spoon a layer of vegetable mixture into the bottom of a greased 9×13 inch baking dish.
7. Layer half of the cooked lasagna noodles over the vegetable mixture.
8. Spoon half of the cheese mixture over the noodles.
9. Repeat layers, using remaining vegetable mixture, noodles, and cheese mixture.
10. Cover with foil and bake for 30 to 35 minutes, or until hot and bubbly.
11. Remove from oven and let stand for 10 minutes before serving.

Verdict

This vegetable lasagna is loaded with fresh vegetables and bursting with flavor. The creamy ricotta cheese mixture adds richness and a lovely contrast to the tangy tomato sauce. It’s a hearty and satisfying meal that will please everyone at the table.

Serving Suggestions

Pair this delicious lasagna with a leafy green salad and a glass of red wine for the ultimate Italian feast. It’s also great with garlic bread on the side.