Vegetarian Recipes Easy

Ingredients

• •12 lasagna noodles
• 🫒2 tbsp olive oil
• 🧅1 medium, chopped onion
• 🧄3 cloves, minced garlic
• •1 large, chopped zucchini
• 🧂1, chopped red bell pepper
• 🧂1, chopped yellow bell pepper
• •2 cups baby spinach
• 🍅1 can (28 oz) crushed tomatoes
• 🍅1 can (14.5 oz) diced tomatoes
• •1 tsp dried oregano
• •1 tsp dried basil
• 🧂to taste salt
• 🧂to taste pepper
• 🧀2 cups ricotta cheese
• 🥚1 egg
• 🧀2 cups shredded mozzarella cheese
• 🧀1/2 cup grated Parmesan cheese
• •chopped, optional, for garnish fresh basil

Instructions

1. 1Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
2. 2In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 5 minutes.
3. 3Add chopped zucchini, red bell pepper, and yellow bell pepper. Cook until vegetables are tender, about 5-7 minutes.
4. 4Stir in baby spinach and cook until wilted, about 2 minutes.
5. 5Add crushed tomatoes, diced tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes.
6. 6In a bowl, mix ricotta cheese, egg, and a pinch of salt and pepper until well combined.
7. 7Spread a thin layer of the vegetable tomato sauce on the bottom of a 9x13 inch baking dish. Place a layer of lasagna noodles on top.
8. 8Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the vegetable tomato sauce. Sprinkle with 1/3 of the shredded mozzarella cheese.
9. 9Repeat layers two more times, ending with a final layer of sauce and mozzarella cheese. Sprinkle grated Parmesan cheese on top.
10. 10Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is golden and bubbly.
11. 11Let the lasagna cool for 10 minutes before serving. Garnish with chopped fresh basil if desired.
12. 12Serving: Enjoy this delicious vegetarian lasagna with your favorite side salad for a complete meal.