Vegetable Lasagna Casserole with Three Cheeses

• 12 lasagna noodles, uncooked
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook lasagna noodles according to package instructions until al dente; drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.
4. 4 Add zucchini, bell pepper, and mushrooms; cook until softened.
5. 5 In a bowl, mix ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, basil, and oregano. Season with salt and pepper.
6. 6 Spread a thin layer of marinara sauce in a 9x13 inch baking dish.
7. 7 Layer 4 noodles, a third of the vegetable mixture, a third of the ricotta mixture, and a third of the remaining marinara sauce.
8. 8 Repeat layers twice more, finishing with a layer of noodles and sauce.
9. 9 Top with remaining mozzarella and Parmesan.
10. 10 Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until bubbly and golden.
11. 11 Let stand for 10 minutes before serving, garnish with parsley.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• Add ground turkey or beef for a heartier version.
• Substitute spinach or kale for some of the zucchini.

Substitutions

• Use part-skim ricotta and mozzarella for a lighter option.
• If you don't have fresh parsley, use dried parsley instead.

Pairings

• Italian breadsticks
• roasted garlic hummus

Nutrition

Tips

• For a richer flavor, use homemade marinara sauce.
• This casserole can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and bake covered for 45 minutes, then uncovered for an additional 15 minutes.

Serving Suggestions

• Serve with a fresh green salad and garlic bread.
• Pair with a glass of red wine for a complete meal.

FAQ