Description
A layered vegetable lasagna packed with seasonal veggies and rich cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 3 cups spinach, fresh
- 2 cups zucchini, sliced
- 2 cups mushrooms, sliced
- 3 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- Heat olive oil in a pan and sauté mushrooms and zucchini until softened.
- Add fresh spinach and cook until wilted.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles on top, followed by half of the ricotta, sautéed vegetables, and mozzarella.
- Repeat the layers, ending with noodles and remaining marinara sauce.
- Top with parmesan cheese.
- Bake for 30 minutes until golden and bubbly.
- Let it cool for 10 minutes before slicing and serving.
Notes
Feel free to add your favorite veggies or extra spices for more flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg