One-Pan Chicken with Buttered Noodles

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Delicious Vegetarian Lasagna

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• Author: fatina
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful vegetarian lasagna packed with layers of vegetables, cheese, and a rich tomato sauce.

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Ingredients

Scale 1x2x3x

• 12 lasagna noodles
• 2 cups ricotta cheese
• 3 cups shredded mozzarella cheese
• 2 cups grated Parmesan cheese
• 4 cups spinach
• 2 cups sliced mushrooms
• 2 zucchinis, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups marinara sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. In a large skillet, sauté the onion and garlic until translucent.
4. Add the mushrooms, zucchini, and spinach; cook until the vegetables are tender.
5. Mix in the marinara sauce and season with basil, oregano, salt, and pepper.
6. Spread a layer of the vegetable sauce on the bottom of a baking dish.
7. Layer 4 lasagna noodles over the sauce, followed by half of the ricotta, a third of the mozzarella, and a third of the Parmesan.
8. Repeat the layering process, ending with noodles and the remaining sauce on top.
9. Sprinkle the rest of the mozzarella and Parmesan cheese over the top.
10. Bake in the preheated oven for 30-35 minutes, or until bubbly and golden.
11. Let it cool for 10 minutes before slicing and serving.

Notes

For a gluten-free option, use gluten-free lasagna noodles.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 70mg