Easy vegetable Lasagna
Here's an easy vegetable lasagna recipe that can be enjoyed any day of the week. This vegetarian lasagna is cheesy, packed with veggies and absolutely delicious!
- Prep time
- 40 min
- Cook time
- 55 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil (extra virgin)
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 large eggplant (sliced)
- 1 zucchini (sliced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 tsp kosher salt
- 1 jar La San Marzano Tomato Basil Sauce (1 lb)
- 1 lb Lasagna noodles
- 15 oz ricotta cheese
- 1 lb shredded mozzarella
Instructions
- 1
Preheat the oven to 350F and coat a 9x9 baking dish with non stick spray.
- 2
Heat olive oil in a large pan over medium heat.
- 3
Saute onion and garlic for about 5 minutes until golden brown.
- 4
Add in sliced eggplants, cover and cook for about 10 minutes until semi soft.
- 5
Next, add in zucchini and bell peppers, cook for 10 more minutes.
- 6
Then add La San Marzano Tomato Basil Sauce, stir and cook for ten minutes.
- 7
Pour 1/3 cup vegetable sauce at the bottom of the baking dish.
- 8
Top with Lasagna noodles. Spread ricotta on the lasagna noodles.
- 9
Top with vegetable sauce and shredded mozzarella.
- 10
Repeat the layers of noodles and vegetables until the last layer is vegetables topped with mozzarella cheese.
- 11
Top with some basil leaves and cover with aluminum foil.
- 12
Bake in the oven for 45 minutes until the lasagna noodles are fully cooked.
- 13
Uncover and cook for another 10 minutes.
- 14
Let cool for 20 minutes and then slice and serve.