Description
A mouth-watering vegetarian lasagna layered with fresh vegetables and creamy cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 zucchini, sliced
- 1 bell pepper, diced
- 2 cups spinach
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- Spread a layer of marinara sauce in the bottom of a 9×13 inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Mix ricotta cheese with spinach, oregano, garlic powder, salt, and pepper.
- Spread half of the ricotta mixture over the noodles.
- Layer half of the zucchini and bell pepper over the ricotta mixture.
- Sprinkle with 1/3 of the mozzarella and Parmesan cheeses.
- Repeat the layering process with 3 more noodles, remaining ricotta mixture, vegetables, and cheeses.
- Top with remaining noodles, marinara sauce, and cheese.
- Bake in the preheated oven for 30-35 minutes until bubbly and golden.
- Let cool for a few minutes before slicing and serving.
Notes
Allowing the lasagna to rest before cutting helps maintain its shape.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg