Vegetable Lasagna
A classic Italian dish made with layers of lasagna noodles, rich sauce, and a blend of sautéed vegetables.
Ingredients
- ●8-10 sheets Lasagna noodles
- ●2 cups Vegetable sauce
- ●1 cup, shredded Mozzarella cheese
- ●1 cup Ricotta cheese
- ●1 medium Chopped onion
- ●1 medium Chopped bell pepper
- ●1 medium Chopped zucchini
- ●3 cloves Garlic
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to package instructions. Drain and set aside.
- 3
In a large skillet, sauté the onion, bell pepper, and zucchini in a little bit of olive oil until tender.
- 4
Add the garlic and cook for an additional minute.
- 5
Stir in the vegetable sauce and bring to a simmer.
- 6
In a large bowl, combine the ricotta cheese and a pinch of salt and pepper. Mix well.
- 7
Spread a layer of the vegetable sauce in the bottom of a 9x13 inch baking dish.
- 8
Arrange 4 lasagna noodles on top of the sauce.
- 9
Spread half of the ricotta cheese mixture over the noodles.
- 10
Top with half of the shredded mozzarella cheese.
- 11
Repeat the layers, starting with the noodles, then the sauce, then the ricotta cheese mixture, and finally the remaining mozzarella cheese.
- 12
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 13
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 14
Let the lasagna rest for 10-15 minutes before serving.