Description
A hearty and flavorful vegetarian lasagna packed with layers of vegetables, cheese, and a rich tomato sauce.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a large skillet, sauté the onion and garlic until translucent.
- Add the mushrooms, zucchini, and spinach; cook until the vegetables are tender.
- Mix in the marinara sauce and season with basil, oregano, salt, and pepper.
- Spread a layer of the vegetable sauce on the bottom of a baking dish.
- Layer 4 lasagna noodles over the sauce, followed by half of the ricotta, a third of the mozzarella, and a third of the Parmesan.
- Repeat the layering process, ending with noodles and the remaining sauce on top.
- Sprinkle the rest of the mozzarella and Parmesan cheese over the top.
- Bake in the preheated oven for 30-35 minutes, or until bubbly and golden.
- 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