Olive Garden Vegetable Lasagna
Olive Garden’s Vegetable Lasagna is a delicious, hearty, and comforting vegetarian dish, featuring layers of fresh sautéed vegetables, a creamy cheese mixture, and savory marinara sauce, all nestled between tender lasagna noodles. This flavorful dish is perfect for vegetarians and those looking for a lighter alternative to traditional meat-based lasagna. It's easy to make and can be customized to suit various dietary preferences, making it a great option for family dinners, meal prep, or special occasions.
Equipment
- 9x13-inch baking dish (1)
- Large skillet (1)
- Mixing bowls (2)
- Large pot (for boiling noodles, 1)
- Strainer/colander (1)
- Spatula or spoon (1)
- Oven (1)
Ingredients
- 12 oz Lasagna noodles traditional or no-boil
- 1 tbsp Olive oil
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 2 medium Zucchini sliced
- 1 cup Bell peppers sliced (any color)
- 8 oz Mushrooms sliced
- 3 cups Fresh spinach chopped
- 2 cups Marinara sauce store-bought or homemade
- 15 oz Ricotta cheese
- 2 cups Mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 large Egg
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
Prepare the vegetables:
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until soft. Add zucchini, bell peppers, and mushrooms, and cook for about 7-8 minutes, until vegetables are tender and any liquid from the mushrooms evaporates. Stir in spinach and cook until wilted. Season with salt, pepper, and Italian seasoning. Remove from heat and set aside to cool.
Prepare the cheese mixture:
- In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and egg. Mix well until smooth. Add salt and pepper to taste.
Cook the lasagna noodles:
- If using traditional lasagna noodles, cook them according to package instructions. Drain and set aside. For no-boil noodles, just set them aside.
Assemble the lasagna:
- In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of lasagna noodles. Top with a portion of the ricotta cheese mixture, followed by a layer of sautéed vegetables. Add another layer of marinara sauce and repeat the process. Finish with a final layer of cheese mixture and the remaining mozzarella cheese on top.
Bake:
- Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Let it rest:
- Allow the lasagna to cool for 10 minutes before serving. Slice and enjoy!
Notes
- Make-Ahead: You can assemble the lasagna the day before, cover tightly with plastic wrap or foil, and refrigerate. When ready to bake, just add 10-15 minutes of extra cooking time if baking from the fridge.
- Freezing: This lasagna freezes well! You can freeze it before baking, covered tightly in foil, for up to 2-3 months. Bake directly from frozen, adding an extra 10-15 minutes to the cook time.
- Vegetable Variations: Feel free to switch up the vegetables depending on what you have on hand. Broccoli, eggplant, or even butternut squash would make a great addition to the vegetable layers.
- Dairy-Free: For a dairy-free version, use plant-based ricotta and mozzarella alternatives.
- Spicy Kick: Add a pinch of red pepper flakes to the marinara sauce for a little heat.