Description
A hearty vegetable lasagna packed with layers of fresh vegetables and rich cheese, perfect for a comforting meal.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 can (24 oz) marinara sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp 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 pan over medium heat. Add garlic, zucchini, and bell pepper, and sauté until softened.
- Mix ricotta cheese, spinach, basil, oregano, salt, and pepper in a bowl.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 noodles over the sauce, followed by half of the ricotta mixture, half the sautéed vegetables, and one-third of the mozzarella and Parmesan cheeses.
- Repeat the layering process, finishing with marinara sauce and a final layer of mozzarella and Parmesan on top.
- Bake for 30-35 minutes or until cheese is bubbly and golden brown.
- Let it cool for 10 minutes before slicing and serving.
Notes
You can add any vegetables of your choice or adjust the cheese levels to make it your own.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
Keywords: vegetable lasagna, Italian recipe, vegetarian dinner, comfort food