Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 8 oz cremini mushrooms, sliced
  • 2 cups fresh baby spinach
  • 15 oz ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup fresh parsley, chopped
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 24 oz marinara sauce
  • 9 to 12 oven-ready lasagna noodles

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sauté diced onion, bell pepper, and mushrooms for 5–7 minutes until golden and moisture has evaporated.
  2. Stir in minced garlic and diced zucchini, cooking for an additional 3 minutes. Fold in baby spinach until wilted, then remove from heat.
  3. In a medium mixing bowl, combine ricotta cheese, beaten egg, chopped parsley, and 1 cup of the shredded mozzarella; stir until creamy.
  4. Preheat oven to 375°F (190°C). Spread 1/2 cup of marinara sauce across the bottom of a 9x13 inch baking dish.
  5. Begin layering: place 3-4 noodles over the sauce, spread 1/3 of the ricotta mixture, top with 1/3 of the sautéed vegetables, and drizzle with 1/3 of the remaining marinara.
  6. Repeat the layering sequence two more times.
  7. Finish with a final layer of noodles, the remaining marinara sauce, the remaining mozzarella, and the grated Parmesan.
  8. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  9. Remove foil and bake for another 15–20 minutes until the cheese is bubbly and golden brown.
  10. Let the lasagna rest for 10 minutes before slicing to ensure structural integrity.