Vegetarian Lasagna with Ricotta: An Incredible Essential Recipe

Preheat oven to 375°F (190°C) and grease a 9‑x‑13‑inch baking dish with olive oil.

Cook lasagna noodles in salted boiling water until al dente, then drain and set aside.

Sauté bell pepper, zucchini, and mushrooms in olive oil until caramelized; season with oregano, basil, salt, and pepper.

Mix ricotta, egg, a pinch of salt, and optional nutmeg until smooth.

Layer sauce, noodles, ricotta mixture, spinach, sautéed vegetables, and repeat; finish with noodles, sauce, and mozzarella.

Cover with foil and bake 25 minutes; remove foil and bake an additional 10‑15 minutes until cheese is golden.

Rest the lasagna 10‑15 minutes before slicing; garnish with fresh parsley.

Serve hot with your favorite side and enjoy!