Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons olive oil
  • 8 ounces sliced mushrooms
  • 1 zucchini, diced
  • 1 sweet bell pepper (any color), seeded and diced
  • 1 onion, diced
  • 1 tablespoon minced fresh garlic
  • 1 egg, beaten
  • 2 tablespoons chopped fresh parsley ((or 2 teaspoons dried parsley flakes))
  • 2 tablespoons chopped fresh basil ((or 2 teaspoons dried basil))
  • 15 ounces ricotta cheese ((or sub with 16 ounces small curd cottage cheese))
  • 2 ¼ cups grated mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
  • 24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
  • 9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)

Instruction

  • Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
  • While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
  • When the vegetables are done cooking, stir the marinara sauce into the skillet.
  • Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
  • Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
  • Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.