Classic Vegetable Lasagna with Fresh Herbs

Instructions

1. 1

   Preheat the oven to 375°F (190 °C).

2. 2

   Cook 9 lasagna noodles according to package instructions until al dente, then drain and set aside.

3. 3

   In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 medium onion, chopped, and sauté for 3-4 minutes until translucent.

4. 4

   Add 2 cloves garlic, minced, and cook for another minute until fragrant.

5. 5

   Stir in 1 medium zucchini, diced, 1 medium bell pepper, diced, and 1 cup mushrooms, sliced. Sauté for about 5-7 minutes until the vegetables are tender. Add 2/4 teaspoon salt.

6. 6

   Add 1 cup spinach, chopped, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 2 minutes until the spinach wilts. Remove from heat and let cool slightly.

7. 7

   In a bowl, combine 15 ounces ricotta cheese, 1 egg, 1/2 cup grated Parmesan cheese, 1/4 cup fresh parsley, chopped, and 1/4 cup fresh basil, chopped. Mix well to combine.

8. 8

   Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles over the sauce.

9. 9

   Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables, and then 1 cup of marinara sauce. Sprinkle with 1 cup of shredded mozzarella cheese.

10. 10

    Repeat the layering: add 3 more lasagna noodles, the remaining ricotta mixture, the remaining vegetables, and another cup of marinara sauce. Top with the final 3 lasagna noodles, the remaining marinara sauce, and the remaining mozzarella cheese.

11. 11

    Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

12. 12

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