A hearty and delicious vegetarian lasagna layered with fresh vegetables, ricotta, and marinara sauce.

Perfectly cooked lasagna noodles to layer with the filling.
Boil water in a large pot
Add lasagna noodles and cook according to package instructions until al dente
Drain noodles and rinse with cold water to stop cooking
A flavorful mix of vegetables for layering.
Heat olive oil in a skillet over medium heat
Add minced garlic and sauté for 1 minute until fragrant
Add chopped zucchini, bell pepper, and mushrooms, and cook for 5 minutes until softened
Stir in spinach and cook until wilted, about 2 minutes
Season with salt and black pepper and remove from heat
Creamy ricotta cheese blend for lasagna.
In a mixing bowl, combine ricotta cheese, egg, dried oregano, dried basil, salt, and black pepper
Mix well until smooth
Layering the lasagna and baking until bubbly.
Preheat oven to 375°F
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish
Layer 3 lasagna noodles over the sauce
Spread half of the cheese mixture over the noodles
Add half of the vegetable filling on top of the cheese
Repeat layers: sauce, noodles, cheese mixture, vegetables
Prepare lasagna noodles, vegetable filling, and cheese mixture as described in their sections.
Assemble the lasagna in the baking dish and bake until bubbly.
Per serving
Stir in grated parmesan cheese and half of the mozzarella cheese
Finish with a final layer of noodles, remaining marinara sauce, and the rest of the mozzarella cheese on top
Cover with aluminum foil and bake for 25 minutes
Let cool for 10 minutes before slicing and serving