Description
A hearty and cheesy vegetarian lasagna filled with fresh vegetables and ricotta cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 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 and set aside.
- In a large bowl, mix ricotta cheese, spinach, zucchini, bell pepper, oregano, garlic powder, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer three lasagna noodles over the sauce, then add half of the ricotta mixture, a sprinkle of mozzarella, and some marinara sauce.
- Repeat the layering process twice, finishing with noodles, marinara, and remaining mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until cheese is golden.
- Let it rest for 10 minutes before serving.
Notes
Letting the lasagna rest helps the layers set and makes serving easier.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg