Description
A delicious vegetarian lasagna packed with layers of Mediterranean veggies and a creamy ricotta filling.
Ingredients
Scale
- 9 sheets lasagna noodles
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 zucchini, sliced
- 1 bell pepper, chopped
- 2 cups spinach, fresh
- 2 cups marinara sauce
- 15 ounces ricotta cheese
- 1 egg
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 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; drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onion, zucchini, and bell pepper; sauté until softened.
- Add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- In a mixing bowl, combine ricotta cheese, egg, half of the mozzarella, and Parmesan. Mix well.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 3 lasagna noodles on top of the sauce.
- Add half of the ricotta mixture, followed by half of the vegetable mixture.
- Repeat layers, ending with noodles and remaining sauce on top.
- Sprinkle with remaining mozzarella cheese.
- Bake for 35-40 minutes, or until bubbly and golden brown.
- Let it cool for 10 minutes before serving.
Notes
- For a spicier kick, add red pepper flakes to the vegetable mixture.
- This dish can be made ahead and stored in the fridge for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg