Description
Indulge in this colorful veggie lasagna, featuring layers of fresh vegetables and creamy cheese for a hearty, delicious meal that everyone will love.
Ingredients
Scale
- 9 lasagna noodles
- 15 oz ricotta cheese
- 3 cups marinara sauce
- 1 medium zucchini, sliced thinly
- 1 cup mushrooms, sliced (button or portobello)
- 2 cups fresh spinach
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish with olive oil.
- In a skillet over medium heat, sauté zucchini and mushrooms in olive oil for about 5-7 minutes until softened. Stir in spinach, salt, and pepper until wilted.
- Spread a thin layer of marinara sauce at the bottom of the baking dish. Layer noodles, dollops of ricotta cheese, sautéed vegetables, marinara sauce, and mozzarella cheese. Repeat layers until all ingredients are used, finishing with mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Allow to cool slightly before slicing and serving topped with fresh basil.
Notes
- You can customize this recipe by adding your favorite vegetables like bell peppers or eggplant.
- For added creaminess, mix some ricotta between the layers.
- Let the lasagna rest for at least 15 minutes before cutting to keep layers intact.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 40mg