Vegetable Lasagna (Quick and Easy!)

theseasonedmom.com

Doodlemom

2 teaspoons olive oil

8 ounces sliced mushrooms

1 zucchini, diced

1 sweet bell pepper (any color), seeded and diced

1 onion, diced

1 tablespoon minced fresh garlic

1 egg, beaten

2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)

2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)

15 ounces ricotta cheese (or sub with 16 ounces small curd cottage cheese)

2 ¼ cups grated mozzarella cheese, divided

½ cup grated Parmesan cheese, divided

24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce

9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)

Directions at theseasonedmom.com

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