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  • Stephanie Wharton

Vegetable Lasagna

By Stephanie Wharton


  • 2 tsp extra virgin olive oil

  • 8 ounces mushrooms, sliced

  • 1 zucchini, thinly sliced

  • 1 bell pepper, seeded and thinly chopped

  • 1 yellow onion, thinly chopped

  • 1 tbsp garlic, minced

  • 1 egg, beaten

  • 2 tbsp fresh parsley, chopped

  • 2 tbsp fresh basil, chopped

  • 15 ounces ricotta cheese

  • 2 ¼ cups mozzarella cheese, grated and divided

  • ½ cup Parmesan cheese, grated and divided

  • 24 ounces store-bought marinara sauce

  • 1 12 ounce box of oven ready (no boiling required) lasagna noodles


  1. Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

  2. In a large saute pan, heat the oil over medium heat. Add the mushrooms, zucchini, bell pepper, onion, and garlic. Season with salt and pepper. Cook until tender.

  3. In a separate bowl, combine the egg, ricotta, and most of the ricotta and Parmesan (save about ¼ cup of both cheese types off to the side for the topping). Add in the fresh parsley and basil.

  4. Once the vegetables are tender, stir the marinara sauce into the saute pan.

  5. Spread about ¼ cup of the sauce mixture evenly across the bottom of the baking dish. Top with 3 lasagna noodles, enough ricotta mixture to thinly cover, and another layer of the sauce mixture on top of that.

  6. Repeat layers at least 2 more times. Finish the top with the mozzarella and Parmesan set aside from earlier. Covered with a piece of greased foil.

  7. Bake for 35 minutes then remove the foil. Bake for another 10 minutes or until the cheese on top is slightly browned. Let stand for 10-15 minutes until serving. Enjoy!


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