Ingredients
Pasta and Cheese
- 1 lb dried oven-ready lasagne noodles
- 1 lb mozzarella cheese
- 1 cup parmesan cheese
- 1/2 cup chopped fresh basil
Vegetables
- 2 lbs sweet mini bell peppers (or 3–4 regular bell peppers), chopped
- 4 large carrots
- 1 yellow onion
- 4 garlic cloves
- 3 cups spinach
- 1 pint white button mushrooms
Sauces & Oils
- 6 cups pasta sauce (2, 26 oz. jars)
- 1 Tablespoon oil (divided)
Seasonings
- Salt, to taste
Instructions
- Prepare Vegetables: Peel the skin off the onion and dice it. Remove the stem from the garlic cloves and finely mince them. Leave the skin on the carrots for extra flavor and nutrients. Cut off the stems, slice the carrots lengthwise, and then cut them into 1-inch thick sticks. Clean the mushrooms with a paper towel if needed and roughly chop into small pieces.
- Roast Peppers and Carrots: Preheat your oven to 425°F. Place the bell peppers and carrots on a sheet pan, drizzle with 2 teaspoons oil, and add a pinch of salt. Toss to coat evenly, then bake for 20 minutes, flipping halfway through. Reduce the oven temperature to 325°F and roast for an additional 10 minutes until caramelized and tender.
- Sauté Onion, Garlic, Mushrooms, and Spinach: While the peppers and carrots are roasting, heat 1 teaspoon oil in a sauté pan over medium heat. Add the diced onion with a pinch of salt and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute. Add the chopped mushrooms and another pinch of salt, cooking for 3-5 minutes. Add the spinach one cup at a time, stirring until wilted and incorporated into the vegetables.
- Chop Roasted Veggies: Once the peppers and carrots are done roasting, let them cool slightly. If using mini bell peppers, remove the stems. Chop them along with the carrots into bite-sized pieces.
- Layer the Lasagna: Gather all your ingredients and have a 9×13-inch baking dish ready. Spread a thin layer of pasta sauce on the bottom, then layer with oven-ready noodles. Add several spoonfuls each of the sautéed vegetables and the chopped roasted vegetables, a sprinkle of chopped basil, additional sauce, mozzarella, and parmesan cheese. Repeat the layers until all the ingredients are used, finishing with cheese on top.
- Bake: Preheat the oven to 375°F. Cover the baking dish with foil and bake the lasagna for 20 minutes. Remove the foil and bake for an additional 20 minutes, then broil on HIGH for 1 minute to beautifully brown the cheese. Let cool slightly, then slice and serve topped with extra basil and parmesan if desired. Enjoy!
Notes
- If using boiled noodles instead of oven-ready, choose noodles made in Italy, like Barilla, for best results. Noodles not made in Italy may fall apart after boiling.
- To prevent boiled noodles from sticking together, drain and transfer to a shallow dish with a little cold water until ready to use. Shake off excess water before layering.
- This lasagna is freezer-friendly and great for meal prep—simply bake, cool, and freeze individual slices.
- For added freshness, garnish with extra chopped basil or fresh parmesan when serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American, Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 374 kcal
- Sugar: Not specified
- Sodium: 476.7 mg
- Fat: 8.2 g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 52.6 g
- Fiber: Not specified
- Protein: 21.3 g
- Cholesterol: 16.2 mg
