Description
A hearty and flavorful vegetable lasagna made with layers of fresh vegetables, creamy ricotta cheese, and marinara sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup chopped spinach
- 1 cup sliced mushrooms
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain and set aside.
- Heat olive oil in a skillet, then add mushrooms, zucchini, and bell pepper; sauté until tender.
- Add spinach and cook until wilted; season with salt and pepper.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Layer 3 lasagna noodles, then half of the ricotta, half of the sautéed vegetables, and a layer of mozzarella.
- Repeat layers, finishing with noodles and remaining marinara and mozzarella.
- Bake for 30-35 minutes, until hot and bubbly.
Notes
Let the lasagna cool for a few minutes before slicing to allow it to set.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
Keywords: vegetable lasagna, Italian recipe, vegetarian dinner