Easy Vegetable Lasagna Recipe

Chop 1 cup of onion and 1 tablespoon of minced garlic (3 to 4 cloves).

Chop two medium zucchini and two yellow squash into pieces around 1/2 inch in size.

Use a jar of roasted red peppers, measuring out 1 cup.

Heat 2 tablespoons of olive oil in a deep skillet.

Add the chopped onions to the skillet and cook until they start to soften.

Stir in the zucchini, yellow squash, garlic, 1/8 teaspoon of red pepper flakes, and a generous pinch of salt.

Cook the vegetables until they have softened slightly but still have some crunch.

Add the roasted red peppers and a 28-ounce can of crushed tomatoes to the skillet.

Bring the sauce to a low simmer and cook until the liquid thickens and reduces by half.

Finish the sauce with a handful of chopped or torn basil leaves and another pinch of salt, along with a few grinds of black pepper.

In a big pot of salted water, add a little oil to prevent the lasagna noodles from sticking together.

Cook the lasagna noodles according to package instructions, then drain them and set them onto a baking sheet lined with foil or parchment paper.

In a bowl, mix 15 ounces of ricotta cheese with 2 eggs and 1/2 teaspoon of salt.

Prepare 2 ounces of parmesan cheese and 8 ounces of mozzarella cheese for the cheese layer.

Lightly oil a large baking dish and spread about 1 cup of the vegetable sauce on the bottom.

Arrange four lasagna noodles over the sauce, overlapping them as needed.

Spread half of the ricotta mixture over the noodles and scatter one-third of the shredded cheese on top.

Finish with one-third of the vegetable sauce, using a spatula to gently spread it out.

Lay down four more noodles and repeat the layering with the ricotta cheese, shredded cheese, and vegetable sauce.

For the last layer, spread the remaining vegetable sauce over the noodles and finish with the remaining cheese.

Cover the lasagna with foil and bake in a 400-degree Fahrenheit oven for 20 minutes.

Uncover the lasagna and bake for another 15 minutes.

Broil for a minute or two for a golden brown top, watching closely to prevent over-browning.

Let the lasagna rest for 10 to 15 minutes before serving.

Equipment Needed

Spice Level: