Description
A classic Italian dish that’s hearty and loaded with vegetables, perfect for vegetarians and pasta lovers alike.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups spinach, fresh
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 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 until al dente.
- In a large skillet, sauté the zucchini, bell pepper, and mushrooms until softened.
- Add the spinach and cook until wilted.
- Mix the vegetables with ricotta cheese, Italian seasoning, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 4 lasagna noodles, followed by half of the vegetable mixture and a third of the mozzarella cheese.
- Repeat the layers, finishing with noodles and marinara sauce on top.
- Sprinkle remaining mozzarella and Parmesan cheese on top.
- Bake for 30-35 minutes until bubbly and golden.
- Let cool for 10 minutes before slicing and serving.
Notes
Feel free to customize the vegetables based on your preferences. This lasagna can be made ahead of time and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg