Ingredients
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24 ounce) jar marinara sauce
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1 (9 ounce) package no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Heat a large skillet over medium-high heat. Add the bell peppers, onion, garlic, oregano, basil, salt, and pepper. Cook and stir until the vegetables are tender, about 5 minutes. Pour in the marinara sauce and bring to a simmer.
- In a medium bowl, mix together the ricotta cheese, Parmesan cheese, parsley, and egg. Stir until well blended.
- Spread 1/4 of the vegetable sauce in the prepared baking dish. Place 3 noodles over the sauce. Spread 1/2 of the ricotta cheese mixture over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Top with 1/4 of the vegetable sauce. Repeat the layers twice more, ending with a layer of noodles and vegetable sauce. Sprinkle with the remaining mozzarella cheese.
- Cover the dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and bake until the cheese is melted and lightly browned, about 10 minutes longer.
Interesting Facts
- Lasagna is an Italian dish that has been around since at least the 14th century.
- This recipe is a great way to get your kids to eat their vegetables.
- Lasagna can be made ahead of time and frozen for later use.
