Description
Savor the rich flavors of this Veggie Lasagna, a delightful dish that layers fresh vegetables like spinach, zucchini, and mushrooms with creamy ricotta and mozzarella cheeses. Perfect for vegetarians and anyone seeking a hearty meal, this lasagna is ideal for family dinners or gatherings. Its comforting layers of homemade goodness will impress everyone at your table while providing a wholesome dining experience.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 4 cups fresh spinach
- 15 ounces ricotta cheese
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 jar (24 oz) marinara sauce
- 2 cups mozzarella cheese, shredded
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles until al dente; drain and set aside.
- In a skillet over medium heat, warm olive oil. Sauté onion and garlic until translucent. Add mushrooms, zucchini, and bell pepper; cook until softened. Stir in spinach until wilted.
- In a bowl, mix ricotta cheese, egg, oregano, salt, and pepper until smooth.
- In a baking dish, layer marinara sauce on the bottom. Add three noodles followed by half of the ricotta mixture and sautéed vegetables. Sprinkle with mozzarella. Repeat layers.
- Top with remaining noodles covered in marinara and mozzarella; finish with Parmesan.
- Cover with foil and bake for 25 minutes; uncover and bake for an additional 15-20 minutes until bubbly and golden brown.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 65mg