Zesty Vegetable Lasagna


Total Time: 2:10
Cook: 1:30
Level: Moderate
Serves: 15



2½ cup ricotta cheese
1 cup pecorino romano cheese
3 clove garlic
1 tbsp. dried oregano
1 tbsp. dried basil
1 large Egg
1 tsp. salt, pepper, crushed red pepper
2 tbsp. extra-virgin olive oil
1 lb. cremini mushrooms
1 large onion
2 red and yellow bell peppers
12 oz. fresh baby spinach
4½ cup marinara sauce
1 lb. no-boil lasagna noodles
1½ lb. fresh mozzarella cheese


Make the fillings: Combine the ricotta & Pecorino Romano cheeses, garlic, herbs, & egg with 1/2 teaspoon each of salt & pepper & the crushed red pepper in a bowl & set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms & cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, & peppers & cook until slightly softened, about 4 more minutes. Add the spinach & remaining 1/2 teaspoon each of salt and pepper. Toss & cook until spinach is wilted & tender, about 2 minutes. Set aside.

Assemble the lasagna: Heat oven to 350 degrees F°. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables & a third of the mozzarella. Layer with 5 more noodles & spread half the ricotta mixture over the noodles. Top with 1 cup of sauce & add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, & a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, & the last layer of noodles. Add the remaining sauce and mozzarella.

Cover with foil & bake until bubbly (about 1 hour & 20 minutes). Let the lasagna cool slightly before serving.

✴Timesaver: Make penne with vegetables: Toss 1/2 cup of the ricotta with 1 pound of cooked penne. Stir in the sautéed vegetables & serve with grated Pecorino Romano cheese.

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