Description
A hearty and flavorful vegetarian lasagna layered with fresh vegetables and creamy ricotta.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 3 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1 teaspoon basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions.
- Heat olive oil in a pan over medium heat, then add zucchini and bell pepper; sauté for 5 minutes.
- Add spinach, cooking until wilted. Season with oregano, basil, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles, followed by half of the ricotta cheese, half the vegetable mixture, a third of the mozzarella, and a third of the marinara.
- Repeat the layers once more, then top with the remaining noodles, marinara, mozzarella, and parmesan cheese.
- Bake in the preheated oven for 30-40 minutes until bubbly and golden.
- Let cool for 10 minutes before slicing and serving.
Notes
For a spicier kick, add red pepper flakes to the sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: vegetarian lasagna, Italian dish, pasta, healthy dinner