Description
A hearty and flavorful vegetable lasagna packed with fresh ingredients and layers of cheesy goodness.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups spinach, fresh
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 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 skillet over medium heat; add onion and garlic, sautéing until soft.
- Add zucchini, bell pepper, and spinach; cook until just tender.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles over the sauce, followed by half of the ricotta, half of the vegetable mixture, and a third of the mozzarella.
- Repeat the layers, finishing with noodles, marinara sauce, and remaining mozzarella and Parmesan on top.
- Bake for 30 minutes, or until cheese is bubbly and golden.
- Let lasagna cool for 10 minutes before slicing.
Notes
For a vegan version, substitute ricotta and mozzarella with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 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: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg