Vegetarian Lasagna

A warm, bubbling dish filled with layers of tender pasta, rich tomato sauce, and creamy cheeses, perfect for family dinners or gatherings.

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Heat 2 tbsp of olive oil in a skillet over medium heat. Add 1 medium chopped onion and sauté for about 4–5 minutes, until translucent. Stir in 3 minced garlic cloves and cook for an additional 1 minute until fragrant.
Add 1 diced zucchini and 1 diced bell pepper. Cook for another 5–7 minutes until tender. Mix in 200 g of fresh spinach and stir until wilted, about 2 minutes. Season with salt and pepper to taste.
Pour in 800 g of canned crushed tomatoes and 1 tsp of dried oregano. Stir and let the mixture simmer for 10 minutes, stirring occasionally.
In a mixing bowl, combine 400 g of ricotta cheese, 200 g of shredded mozzarella, and 50 g of grated Parmesan. Season this mixture with salt and pepper to taste.
Preheat the oven to 180°C (350°F). In a greased 9×13-inch baking dish, spread a thin layer of vegetable sauce. Place 3 lasagna noodles on top, followed by half of the ricotta mixture, then another layer of sauce. Repeat until all ingredients are used, ending with noodles topped with sauce and remaining mozzarella and Parmesan.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 15–20 minutes until the cheese is bubbly and slightly golden. Let rest for 10 minutes before slicing.

Make-ahead: Assemble the lasagna a day before and refrigerate, adding about 10 extra minutes to baking time.