Description
A delicious and hearty vegetable lasagna made with layers of cheese, veggies, and marinara sauce.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 3 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain.
- In a skillet, heat olive oil and sauté zucchini and bell pepper for 5 minutes.
- Add spinach and cook until wilted.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Layer 4 lasagna noodles on top of the sauce.
- Spoon half of the ricotta cheese mixture over the noodles, followed by half of the veggie mixture, and a third of the mozzarella.
- Repeat the layers, finishing with noodles and remaining marinara sauce on top.
- Sprinkle the remaining mozzarella and Parmesan cheese.
- Bake for 30-35 minutes until bubbly and golden.
Notes
Let the lasagna cool for 10 minutes before slicing to help it hold its shape.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: lasagna, vegetarian lasagna, Italian dish, baked pasta, comfort food