Description
A hearty and delicious vegetable lasagna made with layers of cheese, fresh vegetables, and marinara sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups spinach
- 3 cups marinara sauce
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain.
- Heat olive oil in a pan and sauté zucchini, bell pepper, and mushrooms until tender.
- Add spinach and cook until wilted.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles on top, followed by half of the ricotta, sautéed vegetables, and mozzarella cheese.
- Repeat the layering process and top with remaining noodles, marinara sauce, and Parmesan cheese.
- Bake for 30-35 minutes until bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
Notes
Feel free to add more vegetables or adjust the cheese to your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: vegetable lasagna, cheesy lasagna, Italian recipe