Description
A hearty and flavorful vegetable lasagna made with layers of fresh vegetables and creamy ricotta cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 bell pepper, chopped
- 2 cups spinach
- 1 jar (28 ounces) marinara sauce
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions; drain.
- In a skillet, heat olive oil over medium heat; add onions and garlic, and sauté until softened.
- Add zucchini, yellow squash, and bell pepper, cooking until they’re tender, then stir in spinach and cook until wilted.
- In a baking dish, spread a layer of marinara sauce. Layer 3 noodles, half of the vegetable mixture, half of the ricotta cheese, and a third of the mozzarella cheese.
- Repeat the layers, finishing with marinara and remaining mozzarella and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly.
- Let it cool for 10 minutes before serving.
Notes
Feel free to add more vegetables or use a different cheese blend based on your preference.
- 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: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg