Description
Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a delicious and healthy dish packed with vegetables and cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 cup spinach, chopped
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a pan, heat olive oil over medium heat. Add zucchini, yellow squash, and red bell pepper. Sauté for 5-7 minutes.
- Add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Add a layer of lasagna noodles, followed by half of the vegetable mixture, half of the ricotta, and a layer of mozzarella.
- Repeat the layers, finishing with noodles, marinara sauce, mozzarella, and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly.
- Let cool for 10 minutes before serving.
Notes
- Feel free to add other vegetables like mushrooms or eggplant.
- You can prepare this dish ahead of time and refrigerate before baking.
- For a gluten-free option, use gluten-free lasagna noodles.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Layered Mediterranean Vegetable Lasagna, Creamy Ricotta, Vegetarian Lasagna