This easy vegetarian lasagna recipe is cheesy, comfort food goodness. A truly frugal recipe, we use a few smart shortcuts to save time with the end result being an easy dinner that is kid-approved.
First we will cook the veggies. Put the vegetable oil in a large skillet on medium heat. When it's warm add the chopped onion. Cook the onions stirring occasionally so it doesn't burn, until the onion turns translucent, around 10 minutes.
Add in the chopped red pepper and zucchini. Cook another 10 minutes until the vegetables are softened. Stir in the tomato sauce.
For the cheese layer, mix the eggs, ricotta, parmesan, and salt in a bowl. Put aside.
Time to assemble. Put a few spoonfuls of the veggie/tomato sauce into the bottom of a rectangle (9x13") lasagna dish.
Add 4 no-boil lasagna noodles to cover the bottom of the dish. Spread half of the ricotta cheese mixture on top of the noodles and sprinkle with 1/3 the shredded mozzarella. Top with 1/3 of the veggie/tomato sauce.
Another another layer of 4 noodles, the rest of the ricotta cheese mixture, 1/3 of the shredded mozzarella, 1/3 of the veggie/tomato sauce.
Add the last 4 noodles, the rest of the veggies/tomato sauce, and top with the rest of the shredded mozzarella.
Cover loosely with tin foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes until cheese is bubbly and golden.