Description
A hearty and delicious vegetable lasagna packed with fresh ingredients and herbs, perfect for a cozy dinner.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup spinach
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the lasagna noodles according to package instructions, then drain.
- Heat olive oil in a skillet over medium heat.
- Sauté zucchini, bell pepper, and mushrooms until tender, about 5 minutes.
- Add spinach and cook until wilted.
- Mix ricotta cheese with oregano, basil, salt, and pepper in a bowl.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer three noodles, half the vegetable mixture, half the ricotta mixture, and one-third of the mozzarella.
- Repeat the layers, ending with noodles, marinara sauce, and the remaining mozzarella and parmesan on top.
- Bake covered with foil for 30 minutes, then uncover and bake for an additional 15 minutes until cheese is bubbly.
- Let it cool for 10 minutes before serving.
Notes
Feel free to add or substitute any vegetables you prefer. This dish can be made ahead of time and frozen.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg