Easy Vegetable Lasagna
A comforting and hearty vegetable lasagna, perfect for family gatherings and cozy dinners, featuring layers of rich cheese and colorful vegetables.
Ingredients
Lasagna Base
- 12 sheets Lasagna sheets (no-boil recommended) The foundation of your dish.
- 15 oz Ricotta cheese Creamy, can substitute with cottage cheese.
- 16 oz Mozzarella cheese Use a dairy-free version for vegan.
Vegetables
- 2 cups Spinach (fresh or frozen)
- 1 medium Zucchini Sliced thinly; can substitute with eggplant or mushrooms.
Sauce and Seasoning
- 2 cups Marinara sauce Store-bought or homemade.
- 1 tbsp Italian seasoning Can be substituted with fresh herbs.
- 3 tbsp Nutritional yeast For a cheese flavor without dairy.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare your vegetables: Slice the zucchini and defrost the spinach if using frozen.
- In a bowl, mix the ricotta cheese, nutritional yeast, and a sprinkle of salt and pepper.
Layering
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce at the bottom.
- Start layering with lasagna sheets, then the ricotta mixture, followed by spinach and zucchini slices, and sprinkle with mozzarella.
- Continue layering until all ingredients are used, finishing with marinara and mozzarella.
Baking
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, until golden and bubbly.
- Allow it to cool for a few minutes before slicing.
Notes
Feel free to customize with additional vegetables, proteins, or spices. Allow lasagna to rest for 10-15 minutes for easier slicing. Store leftovers in an airtight container for up to 4 days or freeze unbaked for up to 3 months.