Description
A hearty and flavorful vegetarian lasagna layered with rich marinara sauce, fresh vegetables, and gooey cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 2 cups spinach
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons 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 zucchini, bell pepper, and mushrooms until tender.
- Add spinach and cook until wilted; season with Italian seasoning, salt, and pepper.
- Spread a layer of marinara sauce in a baking dish. Layer 3 noodles, half the ricotta, half the vegetable mixture, a layer of mozzarella, and another layer of marinara. Repeat.
- Top with remaining noodles, marinara, mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for another 15 minutes or until cheese is bubbly.
- Let it cool for 10 minutes before serving.
Notes
For extra flavor, add crushed red pepper flakes or fresh herbs between layers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg