Description
A hearty and flavorful lasagna loaded with fresh vegetables and cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 3 cups fresh spinach
- 2 zucchini, sliced
- 1 bell pepper, diced
- 1 cup sliced mushrooms
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil lasagna noodles according to package instructions.
- In a skillet, heat olive oil over medium heat and sauté zucchini, bell pepper, and mushrooms until softened.
- Add spinach and cook until wilted. Season with oregano, garlic powder, salt, and pepper.
- In a baking dish, spread a layer of marinara sauce, followed by three lasagna noodles.
- Add half of the ricotta cheese, half of the vegetable mixture, and a sprinkle of mozzarella. Repeat layers.
- Top with remaining noodles, marinara sauce, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly.
- Let it cool for 10 minutes before slicing.
Notes
You can customize the vegetables based on what you have on hand.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg