Description
A hearty and flavorful vegetarian lasagna made with fresh vegetables and creamy ricotta cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, diced
- 2 cups spinach
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until translucent.
- Add zucchini and bell pepper; cook until tender. Stir in spinach until wilted.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and a layer of marinara sauce. Repeat layers, finishing with noodles on top.
- Top with remaining marinara and sprinkle mozzarella and Parmesan cheese.
- Bake in the preheated oven for 30 minutes or until cheese is bubbly and golden.
Notes
Allow lasagna to rest for 10 minutes before slicing for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg