Description
A hearty and flavorful veggie lasagna packed with fresh vegetables and layered with creamy ricotta and marinara sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup spinach
- 2 cups mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer three noodles over the sauce, followed by half of the ricotta, a layer of zucchini, spinach, bell pepper, and a third of the mozzarella.
- Repeat the layers, finishing with the last three noodles, remaining marinara sauce, and cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes or until cheese is golden and bubbly.
- Let it cool for 10 minutes before slicing.
Notes
For extra flavor, add garlic or herbs to the ricotta mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
Keywords: vegetarian lasagna, veggie recipe, Italian pasta