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Layered goodness abounds in this delicious vegetable lasagna! Thick layers of pasta, rich marinara sauce, and a rainbow of vegetables create a comforting dish that’s cheesy, hearty, and absolutely satisfying.
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft.
Add the diced mushrooms, zucchini, and bell peppers to the skillet. Cook until the vegetables are tender, then stir in spinach until wilted. Season with salt, black pepper, and Italian seasoning.
In a large bowl, mix ricotta cheese with some salt, pepper, and a sprinkle of Italian seasoning.
In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles, followed by a layer of the sautéed vegetables, and a layer of mozzarella cheese. Repeat the layering process, finishing with a layer of noodles topped with marinara and remaining mozzarella and Parmesan cheese.
Cover with aluminum foil and bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
