Description
A delicious vegetable lasagna packed with layers of fresh vegetables and cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups spinach
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions.
- In a skillet, heat olive oil over medium heat. Add garlic, onion, zucchini, and bell pepper. Sauté until softened.
- Add spinach and cook until wilted. Season with salt and pepper.
- In a baking dish, spread a layer of marinara sauce.
- Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta cheese over the noodles.
- Add half of the sautéed vegetables and a layer of mozzarella cheese.
- Repeat layers, ending with noodles and marinara sauce on top.
- Sprinkle remaining mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly.
Notes
- Let lasagna cool for 10 minutes before serving.
- Feel free to add or substitute vegetables as desired.
- Can be made ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Vegetable Lasagna, vegetarian recipes, healthy lasagna