Who says you need to have meat when preparing a delicious lasagna? Enjoy this meatless vegetarian lasagna loaded with carrot, zucchini, bell pepper, and a trio of cheeses.
Preheat the oven 350 degree F. Grease a 9X13 inch casserole dish.
In a large pot bring water to boil, add a tablespoon of oil and salt. Cook the lasagna noodles according to the package instructions. Drain and keep the cooked noodles aside.
Heat a wide pan with remaining olive oil. Add the onion and garlic and cook until the onions turn translucent.
Add in the veggies one by one; carrots, bell peppers, and zucchini. Cook for 4-5 minutes. Add the spices; red chili, pepper, Italian seasonings, basil, and salt.
Stir in the crushed tomatoes and cook until the liquid is thickened with the veggies for about 5-7 minutes on a medium-low flame.
Meanwhile, in a medium bowl, combine the ricotta cheese, egg, salt, and pepper and keep it ready.
Add a ¼ cup of vegetable sauce mixture to the greased baking dish. Arrange a layer of cooked lasagna noodles above the saucy mixture.
Layer ⅓ portion of veggie saucy above the noodles followed by ½ the portion of prepared ricotta mixture. Spread a layer of parmesan and mozzarella cheese and arrange the lasagna noodles again and repeat the same layerings.
In the final layer add the noodles, vegetable saucy mixture, and cheese.
Cover the casserole with aluminum foil. Bake the lasagna for 20 minutes and remove the foil and bake further for 15 minutes.
Broil for 2 more minutes to get the crusty golden top.
Slice and serve the lasagna while it is still warm.