Description
A hearty, homemade vegetable lasagna layered with rich tomato sauce and gooey cheese, perfect for family dinners.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 2 cups spinach
- 3 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- Heat olive oil in a pan over medium heat; sauté onions and garlic until translucent.
- Add zucchini and bell pepper; cook for another 5 minutes.
- Stir in spinach until wilted, then mix in oregano, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 noodles, half the vegetable mixture, half the ricotta, and a layer of mozzarella.
- Repeat the layers, finishing with noodles, sauce, and mozzarella on top.
- Sprinkle with Parmesan cheese.
- Bake in the preheated oven for 45 minutes. Let cool before slicing.
Notes
For extra flavor, consider adding fresh basil or Italian seasoning to the vegetable mixture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
Keywords: vegetarian lasagna, Italian pasta, comfort food