Description
A hearty and delicious vegetarian lasagna packed with layers of cheese, vegetables, and marinara sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups spinach, chopped
- 2 cups mushrooms, sliced
- 1 zucchini, diced
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté mushrooms and zucchini until tender.
- Add the spinach and cook until wilted. Season with salt and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles, half of the ricotta cheese, half of the sautéed vegetables, a third of the mozzarella, and a third of the marinara sauce.
- Repeat the layers one more time, then top with remaining noodles, sauce, and mozzarella.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let cool for 10 minutes before slicing and serving.
Notes
For extra flavor, add herbs like basil or oregano to the ricotta mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: vegetable lasagna, vegetarian recipe, Italian dish