Mushroom and Sweet Pepper Lasagna

Dive into the warm, savory layers of this Mushroom and Sweet Pepper Lasagna—a hearty, meat-free twist on the classic Italian comfort dish. Packed with tender cremini mushrooms and vibrant sweet bell peppers, this recipe creates a vegetable-forward masterpiece that's both wholesome and indulgent. The rich tomato sauce, infused with garlic and Italian herbs, perfectly complements the creamy blend of ricotta, Parmesan, and mozzarella cheeses. Oven-baked to golden perfection, this lasagna features tender lasagna noodles layered with a medley of fresh ingredients, bringing bold flavor to every bite. Ideal for family dinners, vegetarian gatherings, or meal prepping, this 6-serving recipe is easy to make and satisfying to share. Try it today for a delicious, veggie-packed twist on traditional lasagna!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 12 sheets Lasagna noodles
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 450 grams Cremini mushrooms, sliced
• 3 medium Sweet bell peppers (red, yellow, orange), chopped
• 800 grams Crushed tomatoes
• 2 tablespoons Tomato paste
• 2 teaspoons Dried Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 450 grams Ricotta cheese
• 75 grams Parmesan cheese, grated
• 200 grams Mozzarella cheese, shredded
• 1 large Egg
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to the package instructions. Drain and set aside on a lightly greased sheet to prevent sticking.

Step 3

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.

Step 4

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 5

Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 6

Stir in the chopped sweet bell peppers and cook for another 3-4 minutes.

Step 7

Add the crushed tomatoes, tomato paste, dried Italian seasoning, salt, and black pepper to the skillet. Simmer for 10 minutes over low heat, allowing the flavors to meld.

Step 8

In a bowl, combine the ricotta cheese, grated Parmesan, egg, and fresh parsley. Mix until well blended.

Step 9

Spread a thin layer of the mushroom and sweet pepper sauce on the bottom of a 9x13-inch baking dish.

Step 10

Place a layer of lasagna noodles over the sauce, followed by a third of the ricotta mixture, a third of the sauce, and a third of the shredded mozzarella. Repeat the layers two more times, ending with mozzarella on top.

Step 11

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

Step 12

Remove the foil and bake for another 15 minutes, until the cheese is bubbly and golden.

Step 13

Let the lasagna cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	3259.2 grams (3259.2g)

Amount per serving	% Daily Value*
Calories	4780

Total Fat 164.90g	211%
Saturated Fat 76.60g	383%
Polyunsaturated Fat 4.60g
Cholesterol 728mg	242%
Sodium 5586mg	243%
Total Carbohydrate 634.10g	231%
Dietary Fiber 50.70g	181%
Total Sugars 85.10g
Protein 242.40g	485%

Vitamin D 99IU	494%
Calcium 4508mg	347%
Iron 39mg	216%
Potassium 6357mg	135%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 19.4%

Carbs: 50.8%