Description
A delicious vegetarian lasagna layered with fresh vegetables, ricotta cheese, and marinara sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups spinach, chopped
- 1 cup mushrooms, sliced
- 1 zucchini, sliced
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- Heat olive oil in a skillet over medium heat. Add mushrooms and zucchini, cooking until tender.
- Stir in spinach and Italian seasoning; cook until spinach wilts.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Layer 3 lasagna noodles over the sauce, then half of the ricotta mixture, followed by half of the vegetable mixture and a third of the mozzarella.
- Repeat the layers, ending with noodles topped with remaining marinara and mozzarella.
- Sprinkle Parmesan cheese on top.
- Bake for 30-35 minutes until cheese is bubbly and golden.
- Let it cool for 10 minutes before slicing and serving.
Notes
You can add any vegetables you like to customize the flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: vegetarian, lasagna, Italian, baked, comfort food