Description
Indulge in this vibrant veggie lasagna that’s layered with fresh vegetables and creamy cheese, perfect for any family gathering or cozy weeknight dinner.
Ingredients
Scale
- 2 medium zucchini, sliced
- 2 cups fresh spinach
- 1 cup mushrooms, chopped (cremini or button)
- 15 oz ricotta cheese
- 24 oz marinara sauce
- 9 no-boil lasagna noodles
- 2 cups shredded part-skim mozzarella cheese
- 2 tsp dried Italian herbs (oregano, basil, thyme)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté zucchini and mushrooms over medium heat until they release moisture. Add spinach and cook until wilted.
- In a bowl, mix ricotta with Italian herbs until smooth.
- In a baking dish, spread marinara sauce on the bottom. Layer with noodles, half of the sautéed veggies, ricotta mixture, and sprinkle mozzarella on top.
- Repeat layers and finish with remaining marinara and mozzarella.
- Cover with foil and bake for 30 minutes. Uncover for the last 15 minutes to allow cheese to bubble.
Notes
- Customize with your favorite seasonal vegetables or cheeses.
- For a gluten-free version, substitute with gluten-free lasagna noodles.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg