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Vegetarian Lasagna

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 1 large rectangular pan

Ingredients

  • 9 Oven-ready lasagna noodles I used Catelli
  • 2 Tbsp Olive Oil
  • 1 medium onion, chopped
  • 2 carrots, quartered
  • 2 zucchinis, quartered
  • 1 bell pepper, chopped
  • 1/2 cup mushrooms, diced (optional)
  • 3/4 cup spinach, sautéed
  • 1/2 tsp dried basil
  • 1/4 tsp dried thyme
  • 1 large egg
  • 500 grams ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup parmesan cheese, shredded
  • salt and pepper to season
  • 750 g marinara sauce I used Classico
  • 500 g Crushed Tomatoes I used Hunt's

Instructions

Vegetables in Sauce

  • In a large pan, with 1 Tbsp of olive oil, on medium heat, sauté onions and carrots for 1 minute. Add zucchinis, bell pepper, mushrooms (optional), basil and thyme. Sauté until cooked through half way, add spinach and cook until spinach has welted. Do not overcook as more of the cooking will be done in the oven.
  • Mix marinara sauce and crushed tomatoes into the pan of vegetables. Remove from heat and set aside.

Ricotta Cheese Mixture

  • In a medium bowl, scoop ricotta into the bowl and stir in one egg and dash of salt until fully mixed.

Assembling

  • Preheat oven to 365 F
  • In large rectangular pan, lined with tin foil, and lightly drizzled with olive oil in the base of the pan.
  • FIRST Layer: scoop 1/4 of the vegetables in sauce and spread evenly. Place 3 lasagna noodles long side in the pan. Scoop 1/3 of the ricotta cheese mixture and smear over the lasagna noodles. Sprinkle 1/3 of parmesan cheese and mozzarella cheese evenly.
  • SECOND Layer: (same as first layer) scoop 1/4 of the vegetables in sauce and spread evenly. Place 3 lasagna noodles long side in the pan. Scoop 1/3 of the ricotta cheese mixture and smear over the lasagna noodles. Sprinkle 1/3 of parmesan cheese and mozzarella cheese evenly.
  • THIRD Layer: scoop 1/4 of the vegetables in sauce and spread evenly. Place 3 lasagna noodles long side in the pan. Scoop 1/3 of the ricotta cheese mixture and smear over the lasagna noodles. Same steps as previous layers until now! scoop 1/4 of the vegetables in sauce and spread evenly. Sprinkle 1/3 of parmesan cheese and mozzarella cheese evenly.
  • Cover pan with tin foil and bake for 45 minutes and sides and centre of the pan should be bubbling which is a sign that it is fully baked through. Broil at 450 F for 5 more minutes until cheese is golden.
  • Cool slightly for 5-10 minutes before cutting into portions or it will be too hot for the portions to hold for plating. Enjoy!