Description
A delicious and hearty vegetable lasagna layered with fresh ingredients and creamy ricotta.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 4 cups fresh spinach
- 15 ounces ricotta cheese
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 jar (24 oz) marinara sauce
- 2 cups mozzarella cheese, shredded
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles until al dente; drain and set aside.
- In a skillet over medium heat, warm olive oil. Sauté onion and garlic until translucent. Add mushrooms, zucchini, and bell pepper; cook until softened. Stir in spinach until wilted.
- In a bowl, mix ricotta cheese, egg, oregano, salt, and pepper until smooth.
- In a baking dish, layer marinara sauce on the bottom. Add three noodles followed by half of the ricotta mixture and sautéed vegetables. Sprinkle with mozzarella. Repeat layers.
- Top with remaining noodles covered in marinara and mozzarella; finish with Parmesan.
- Cover with foil and bake for 25 minutes; uncover and bake for an additional 15-20 minutes until bubbly and golden brown.
Notes
- Allow the lasagna to cool for 10 minutes before slicing for cleaner pieces.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg