Description
A mouthwatering vegetarian lasagna layered with fresh vegetables and creamy cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups spinach
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- Heat olive oil in a pan over medium heat. Add zucchini, bell pepper, and mushrooms, and sauté until tender.
- Add the spinach and cook until wilted.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Layer 3 lasagna noodles, then half the ricotta cheese, half the vegetable mixture, and one-third of the mozzarella cheese.
- Repeat the layers: marinara sauce, noodles, ricotta, vegetables, and mozzarella.
- Top with remaining noodles, marinara, and mozzarella cheese. Sprinkle Parmesan on top.
- Bake for 30-35 minutes until bubbly and golden brown.
- Let it cool for 10 minutes before slicing.
Notes
Feel free to add other vegetables like eggplant or carrots for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg