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In the world of culinary creations, few dishes offer the satisfying comfort and robust flavors that a vegetable lasagna casserole can provide. This layered delight is not only a feast for the eyes but also a nourishing meal that caters to the growing demand for plant-based options. With a perfect balance of fresh vegetables, creamy ricotta, and tangy marinara sauce, this casserole combines texture and flavor in every bite.

Vegetable Lasagna Casserole

Discover the joy of our Vegetable Lasagna Casserole, a colorful and nourishing dish that's perfect for gatherings or meal prep! Packed with fresh veggies, creamy ricotta, and tangy marinara, this hearty casserole satisfies meat-free cravings while providing essential nutrients. Perfect for any dietary preference, this layered delight will impress your family and friends. Try it today! #VegetableLasagna #PlantBased #ComfortFood #HealthyEating #CasseroleRecipe #MealPrepIdeas #VeggieDelight
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Ingredients
  

9 lasagna noodles

2 cups ricotta cheese

1 large zucchini, diced

1 large bell pepper (red or yellow), diced

1 cup baby spinach, chopped

1 cup mushrooms, sliced

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 jar (24 oz) marinara sauce

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Noodles: In a large pot, bring salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.

      Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Then add diced zucchini, bell pepper, and mushrooms. Sauté for about 5-7 minutes until they are tender. Add chopped spinach and cook until wilted. Season with salt, pepper, oregano, and basil. Remove from heat.

        Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese with a pinch of salt, pepper, and half of the grated Parmesan cheese. Mix until well blended.

          Assemble the Casserole: In a 9x13 inch casserole dish, spread a thin layer of marinara sauce on the bottom. Layer 3 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture. Sprinkle with a third of the mozzarella cheese.

            Repeat Layers: Add another layer with 3 lasagna noodles, the remaining ricotta mixture, and the rest of the vegetable mixture. Top with another third of mozzarella and another layer of sauce. Finish with the last 3 noodles, the remaining marinara sauce, topped with the remaining mozzarella and Parmesan cheese.

              Bake: Cover the casserole with aluminum foil (to prevent over-browning) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and slightly golden.

                Cool and Serve: Allow the casserole to cool for 10 minutes before slicing. Serve warm.

                  Prep Time: 20 mins | Total Time: 1 hour | Servings: 6-8