Hearty Veggie Lasagna
If you have any meatless-meal skeptics in your home, this lasagna will change their mind! The end result of this meal is a super flavourful, veggie-packed, nutrient-dense lasagna. It’s a classic comfort meal with a healthier twist. You can try making your own Marinara Sauce for this recipe if you’d like!
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Start Free TrialINGREDIENTS
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9oven-ready lasagna noodles
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1Tablespoonoil
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1.5zucchini(s), cut into half moons
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1sweet bell pepper(s), diced
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4Cupspinach
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2garlic clove(s), minced
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0.5Teaspoononion powder
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0.25Teaspoondried oregano
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Pinch red chili flakes (optional)
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Salt & pepper, to taste
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1- 280 g container(s) ricotta
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1egg(s) (optional)
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0.25Cupgrated Parmesan, plus extra to serve
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1Cupgrated mozzarella
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1- 680 g jar(s) marinara sauce
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Basil, roughly chopped, for garnish (optional)
Plant-based option
Use vegan ricotta, vegan Parmesan, and vegan mozzarella cheese. Substitute flax egg(s) for the egg(s).
Gluten-free option:
Use GF oven-ready lasagna noodles.
Dairy-free option:
Use vegan ricotta, vegan Parmesan, and vegan mozzarella cheese.
INSTRUCTIONS
Preheat the oven to 375 F.
Add the oil to a large frying pan over medium-high heat. When the oil is hot, add the zucchini, bell peppers, and garlic and cook until tender, stirring occasionally, around 3 minutes. Add the spinach and cook until wilted. Remove from the heat and set aside.
To a blender, add the cooked vegetables, onion powder, dried oregano, chili flakes (if using), salt and pepper, ricotta, and egg(s) (if using), and pulse for 10 seconds until combined. The mixture should still have some medium pieces of vegetables.
In a small bowl, stir together the Parmesan and mozzarella.
In a 9×13” baking dish, add around ¼ of the marinara sauce to thinly coat the bottom of the dish. Add a layer of 3 noodles then top with half of the vegetable mixture, then another ¼ of the sauce. Sprinkle on ¼ cup of the mozzarella mixture. Repeat with another layer of 3 noodles then the rest of the vegetable mixture, another ¼ of the marinara, and ¼ cup of the mozzarella mixture. Top with one last layer of 3 noodles then the remaining marinara sauce and mozzarella.
Cover with foil and place in the fridge. When ready to eat, bake at 375 F covered for 45 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden. Garnish with basil if desired.
