Description
A hearty and satisfying vegetarian lasagna made with layers of fresh vegetables, rich tomato sauce, and creamy ricotta cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 4 cups fresh spinach
- 2 cups ricotta cheese
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.
- Stir in zucchini, bell pepper, and mushrooms; cook until tender.
- Add spinach, cooking until wilted. Season with oregano, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles, half the spinach mixture, half the ricotta, and 1 cup mozzarella. Repeat the layers.
- Top with remaining noodles, marinara sauce, mozzarella, and Parmesan.
- Bake for 40 minutes or until cheese is bubbly and golden.
- Let cool for 10 minutes before slicing and serving.
Notes
Feel free to add your favorite vegetables or substitute the cheese for a vegan option.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: lasagna, vegetarian, Italian, pasta, comfort food