Whenever the weather turns chilly, I immediately crave a big tray of my favorite comfort food — fresh Vegetarian Lasagna! The bubbly marinara sauce, gooey cheese, and flavorful vegetable medley are irresistible to me. I used to think that a good lasagna took a lot of work, but now I know it doesn’t have to. This recipe is not only easy to make, but it’s also a reliable crowd-pleasing dinner. If you want to get really fancy, be sure to serve this with The Perfect Dinner Side Salad and a loaf of fresh garlic bread.
Whether this is the first lasagna you’ve ever made or you’re a lasagna master, you are sure to enjoy this recipe! When you make it, be sure to tag @sweet.pea.living and use the hashtag #sweetpealiving to share it!
- 2 medium eggplants sliced into long, ¼" layers
- kosher salt
- 15 oz ricotta cheese
- 1 medium egg
- 1 tbsp olive oil extra virgin
- 1 yellow onion diced
- 3 garlic cloves minced
- 2 medium zucchini shredded
- 1 cup carrots diced
- 1 cup cremini mushrooms diced
- 4½ cups baby spinach roughly chopped
- salt to taste
- ground black pepper to taste
- ½ cup fresh basil chopped
- 1 cup mozzarella cheese shredded
- 1 cup parmesan cheese grated
- 36 oz of your favorite marinara sauce
- 4 lasagna noodles
- Line a baking pan with paper towels. Lay eggplant slices on paper towels. Season both sides with salt and let sit for 20 minutes.
- Pat each slice of eggplant dry with a paper towel. Remove the paper towels and return the eggplant slices to the pan. Bake for 20 minutes, turning over after 10 minutes.
- Whisk together ricotta and egg in a small bowl until smooth. Set aside.
- In a large non-stick skillet, heat the olive oil over medium-high heat. Add the onion, garlic, zucchini, carrots, mushrooms, and spinach. Cook until veggies are soft and tender, about 5 minutes. Add salt, pepper, and fresh basil (to taste). Remove from heat.
- Spread a thin layer of marinara sauce on the bottom of a greased 9 x 13 inch casserole dish.
- On top of the sauce, create a layer of eggplant noodles so that they cover the surface area of the pan. On top of the eggplant, spread a thin layer of marinara sauce. Then layer ½ of the sauteed veggies, ½ of the ricotta mixture, and ½ cup of mozzarella cheese.
- Create another layer of eggplant noodles. On top of the eggplant, spread a thin layer of marinara sauce. Then layer ½ of the sauteed veggies, ½ of the ricotta mixture, and ½ cup of mozzarella cheese.
- Layer lasagna noodles on top of the mozzarella cheese. Top with marinara sauce and Parmesan cheese. Cover with plastic wrap and set in the fridge overnight, for 12 – 24 hours.*
- Remove lasagna from fridge 30 minutes before baking. Preheat oven to 425°F.
- Bake for 45 minutes, or until the sauce is bubbling and the cheese is golden. Let rest for 30 minutes. Garnish with freshly chopped basil. Serve hot and enjoy!
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