Description
A hearty and savory vegetable lasagna made with layers of fresh vegetables, rich tomato sauce, and creamy cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 3 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 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 the zucchini and bell pepper until tender.
- Add the spinach and cook until wilted; season with salt, pepper, and Italian seasoning.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 noodles, followed by half of the ricotta, half of the sautéed vegetables, and a sprinkle of mozzarella.
- Repeat the layers; finish with marinara sauce and remaining mozzarella and Parmesan on top.
- Bake for 30-35 minutes until bubbly and golden.
- Let cool for 10 minutes before slicing and serving.
Notes
For a richer flavor, add fresh herbs like basil and oregano.
- 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: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: vegetable lasagna, Italian recipe, vegetarian dinner