Description
A delicious layered lasagna featuring Mediterranean vegetables and a creamy ricotta filling.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups chopped spinach
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup sliced mushrooms
- 1 jar marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 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 skillet, heat olive oil over medium heat and sauté garlic, zucchini, bell pepper, and mushrooms until soft.
- In a bowl, mix ricotta, spinach, Italian seasoning, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer noodles, ricotta mixture, sautéed vegetables, and mozzarella. Repeat layers, finishing with marinara sauce and Parmesan on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until golden and bubbly.
- Let it cool for a few minutes before slicing and serving.
Notes
- Allow the lasagna to rest for 10 minutes before serving for easier slicing.
- Store leftovers in the refrigerator for up to 3 days.
- This dish can be made ahead of time and frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg