How to Make Vegetable Lasagna

Preheat the oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat a little olive oil over medium heat. Add garlic, zucchini, bell pepper, and eggplant. Sauté until softened, about 5-7 minutes.

Stir in the broccoli and cook until tender. Season with oregano, basil, salt, and pepper. Remove from heat.

In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.

Layer 3 lasagna noodles over the sauce, then spread half of the ricotta cheese over the noodles, followed by half of the vegetable mixture, and a third of the mozzarella cheese. Repeat the layers.

Top with the remaining noodles, marinara sauce, and the rest of the mozzarella and Parmesan cheese.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Let the lasagna cool for 10 minutes before slicing and serving.

Equipment Needed

Spice Level:

Dietary