Description
A delightful vegetarian lasagna packed with layers of flavorful vegetables, creamy cheeses, and rich marinara sauce, perfect for family dinners or gatherings.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 2 cups spinach
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 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; drain and set aside.
- In a skillet, sauté zucchini, bell pepper, and mushrooms over medium heat until tender. Add spinach and cook until wilted.
- In a bowl, combine ricotta cheese with Italian seasoning, salt, and pepper. Mix until well combined, and set aside.
- Spread a layer of marinara sauce in a baking dish, followed by 3 lasagna noodles. Place half of the ricotta mixture, half of the sautéed vegetables, and a third of the mozzarella cheese on top. Repeat the layers, finishing with marinara sauce and the remaining mozzarella and Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before slicing and serving.
Notes
Serve with a fresh green salad and garlic bread. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg