Vegetable Lasagna

🛒 Ingredients

• Lasagna Noodles, oven-ready 200 g · 720 kcal
• Olive Oil 30 g · 260 kcal
• Onion, large 150 g · 60 kcal
• Garlic, minced 20 g · 30 kcal
• Bell Peppers (red, yellow), diced 300 g · 90 kcal
• Zucchini, diced 200 g · 35 kcal
• Cremini Mushrooms, sliced 250 g · 55 kcal
• Fresh Spinach, chopped 300 g · 70 kcal
• Crushed Tomatoes, canned 800 g · 160 kcal
• Tomato Paste 30 g · 25 kcal
• Dried Oregano 2 g · 0 kcal
• Dried Basil 2 g · 0 kcal
• Part-Skim Ricotta Cheese 425 g · 640 kcal
• Part-Skim Mozzarella Cheese, shredded 450 g · 1125 kcal
• Parmesan Cheese, grated 50 g · 200 kcal
• Large Egg 50 g · 70 kcal
• Vegetable Broth or Water 120 g · 0 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.
2. Heat olive oil in a large skillet over medium heat. Add diced onion, bell peppers, zucchini, and mushrooms; cook for 8-10 minutes until softened.
3. Add minced garlic, crushed tomatoes, tomato paste, dried oregano, and dried basil to the skillet. Stir in fresh spinach and vegetable broth; simmer for 5 minutes.
4. In a medium bowl, combine ricotta cheese, grated Parmesan, and the large egg. Season with salt and black pepper to taste.
5. Spread a thin layer of vegetable sauce on the bottom of the prepared baking dish. Place 3-4 lasagna noodles over the sauce.
6. Spread half of the ricotta mixture over the noodles, then sprinkle with a third of the shredded mozzarella. Top with another layer of noodles and half of the remaining vegetable sauce.
7. Repeat the layering: noodles, remaining ricotta mixture, remaining mozzarella, noodles, and finally, the last of the vegetable sauce. Top with the remaining mozzarella and grated Parmesan.
8. Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
9. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set.