Hearty Vegetarian Lasagna

Ingredients

Lasagna noodles

12 sheets, cooked according to package instructions

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Bell peppers

2 medium (1 red, 1 yellow), diced

Zucchini

2 medium, diced

Tomato sauce

4 cups

Ricotta cheese

15 ounces

Mozzarella cheese

2 cups, shredded (divided)

Parmesan cheese

1 cup, grated

Egg

1, beaten

Dried basil

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant, about 2 minutes.
3. Add the diced bell peppers and zucchini to the skillet. Cook until the vegetables are soft and slightly caramelized, about 10 minutes.
4. Stir in the tomato sauce and let it simmer for an additional 10 minutes, allowing the flavors to meld together.
5. In a large mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, grated Parmesan cheese, beaten egg, dried basil, salt, and pepper. Mix until smooth and well combined.
6. Spread a thin layer of the vegetable tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 4 lasagna noodles, half of the ricotta cheese mixture, and half of the vegetable mixture. Repeat the layering process, ensuring the final layer is noodles topped with the remaining tomato sauce and the remaining 1 cup of mozzarella cheese.
7. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
8. Allow the lasagna to cool for at least 10 minutes before slicing and serving to allow the layers to set.