Description
Savor the delightful layers of this veggie lasagna, packed with fresh vegetables and creamy cheese—a perfect dish for family dinners or gatherings!
Ingredients
Scale
- 9 lasagna noodles (traditional or no-boil)
- 2 cups marinara sauce
- 1 cup fresh mozzarella cheese, shredded
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1 medium zucchini, thinly sliced
- 1 cup mushrooms (button or cremini), sliced
- 1 cup bell peppers, diced (red and yellow)
- 1 tsp dried Italian herbs (oregano and basil)
- 2 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 375°F (190°C). Drizzle olive oil in a large baking dish.
- In a skillet over medium heat, sauté chopped onions, bell peppers, and mushrooms in olive oil until softened (about 5 minutes).
- Add fresh spinach and cook until wilted (about 2 minutes). Remove from heat.
- Spread a thin layer of marinara sauce at the bottom of the baking dish. Layer three lasagna noodles on top.
- Add half of the sautéed vegetables, followed by half of the ricotta mixture and half of the mozzarella cheese.
- Repeat layering with noodles, sauce, vegetables, ricotta, and mozzarella.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until golden brown.
- Allow to cool for 10 minutes before slicing into squares.
Notes
- Swap spinach for kale or add different vegetables like eggplant or carrots for variation.
- Experiment with various cheeses such as provolone or goat cheese for unique flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 200g
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg