Description
A hearty and wholesome vegetable lasagna packed with delicious layers of fresh vegetables and rich tomato sauce.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups spinach
- 2 zucchinis, sliced
- 1 bell pepper, diced
- 3 cups marinara sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat; add garlic, zucchini, and bell pepper, then sauté for 5 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer 4 noodles, half of the ricotta cheese, half of the sautéed vegetables, and a third of the mozzarella.
- Repeat with another layer of sauce, 4 noodles, the remaining ricotta, remaining vegetables, and another third of mozzarella.
- Top with the last 4 noodles, remaining marinara sauce, remaining mozzarella, and Parmesan cheese.
- Bake for 30-35 minutes until bubbly and golden.
- Let it cool for 10 minutes before slicing and serving.
Notes
Feel free to customize the vegetables as per your preference. Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: lasagna, vegetarian lasagna, vegetable recipe, Italian cuisine, baked pasta