Description
A hearty and flavorful vegetarian lasagna packed with layers of pasta, rich tomato sauce, and a medley of vegetables.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 2 cups fresh spinach
- 4 cups marinara sauce
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add onions and garlic; sauté until fragrant.
- Stir in zucchini and bell pepper; cook for 5 minutes.
- Add spinach and cook until wilted.
- Spread a layer of marinara sauce in a 9×13 inch baking dish.
- Layer 3 noodles, half the ricotta, half the vegetable mixture, a layer of marinara, and 1 cup mozzarella.
- Repeat the layers, finishing with noodles, sauce, and remaining mozzarella and Parmesan on top.
- Bake for 30-35 minutes or until cheese is bubbling.
- Let cool for 10 minutes before serving.
Notes
Feel free to add other vegetables like mushrooms or eggplant for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg