Vegetable Lasagna

Instructions

1. 1

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

2. 2

   In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Add the sliced zucchini, eggplant, and chopped red bell pepper to the skillet. Cook until the vegetables are tender, about 5-7 minutes.

4. 4

   Stir in the canned tomatoes and let the mixture simmer for about 10 minutes. Season with salt and pepper to taste.

5. 5

   In a baking dish, spread a layer of the vegetable mixture on the bottom.

6. 6

   Place a layer of lasagna noodles over the vegetables.

7. 7

   Spread a layer of ricotta cheese over the noodles, followed by a layer of the vegetable mixture.

8. 8

   Repeat the layers until all ingredients are used, finishing with a layer of vegetables on top.

9. 9

   Sprinkle the shredded mozzarella and grated Parmesan cheese over the top layer.

10. 10

    Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

11. 11

    Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

12. 12

    Let the lasagna cool for a few minutes before serving. Enjoy your delicious vegetable lasagna!