Description
A delicious and healthy Vegetable and Cheese Lasagna packed with nutritious vegetables and creamy cheeses.
Ingredients
- 2 cups marinara sauce
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups chopped spinach (fresh or frozen)
- 1 cup sliced mushrooms
- 1 cup diced zucchini
- 1 cup diced bell peppers (any color)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F.
- In a large skillet, heat olive oil over medium heat. Add mushrooms, zucchini, and bell peppers, and sauté for about 5 minutes until softened.
- Stir in spinach, oregano, garlic powder, salt, and pepper. Cook for an additional 2 minutes, then remove from heat.
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
- Place 3 lasagna noodles over the sauce.
- Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the vegetable mixture, 1/3 of the mozzarella cheese, and 1/4 cup of Parmesan cheese.
- Repeat this layering process two more times, finishing with a layer of noodles topped with the remaining marinara sauce and mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing.
Notes
- For a spicier version, add red pepper flakes to the vegetable mixture.
- You can substitute the ricotta cheese with cottage cheese for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg