Print
Description
A vegetarian lasagna featuring Mediterranean vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 9 lasagna noodles
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Add bell peppers, zucchini, and eggplant and cook until tender, about 10 minutes.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- Cook lasagna noodles according to package directions.
- In a bowl, combine ricotta cheese and Parmesan cheese.
- Spread a thin layer of vegetable sauce in the bottom of a 9×13 inch baking dish.
- Top with 3 lasagna noodles, half of the ricotta cheese mixture, and 1/3 of the mozzarella cheese.
- Repeat layers twice.
- Bake for 25 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
- You can add other vegetables, such as mushrooms or spinach.
- For a richer flavor, use whole milk ricotta cheese.
- Prep Time: 30 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg