Description
A delicious and hearty vegetable lasagna made with layers of pasta, rich tomato sauce, and a blend of fresh vegetables.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups spinach
- 4 cups marinara sauce
- 15 ounces ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add zucchini, bell pepper, and mushrooms. Cook until vegetables are tender.
- Stir in spinach and cook until wilted.
- In a baking dish, spread a layer of marinara sauce.
- Place three lasagna noodles over the sauce.
- Spread half of the ricotta cheese over the noodles.
- Add half of the vegetable mixture and a layer of mozzarella cheese.
- Repeat the layers, finishing with noodles, sauce, and remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly.
Notes
- Let the lasagna cool for 10 minutes before slicing.
- Use any combination of vegetables you prefer.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Vegetable Lasagna, Italian, Vegetarian Recipe, Healthy Lasagna