Vegetable Lasagna
Indulge in a warm, comforting vegetable lasagna that brings the family together around the table. This dish features layers of oven-ready noodles, fresh veggies, and creamy cheeses, creating a delightful blend of flavors and textures. Perfect for busy weeknights or festive gatherings, this easy-to-make recipe will impress everyone and transform your dinner routine into a flavorful adventure.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 oven-ready lasagna noodles
- 1 cup ricotta cheese (whole milk)
- 2 cups fresh baby spinach
- 1 cup mushrooms (sliced)
- 1 medium zucchini (thinly sliced)
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese (whole milk)
- ½ cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté sliced mushrooms and zucchini until tender, about 5-7 minutes.
- In a bowl, mix ricotta cheese with spinach, half of the grated Parmesan, salt, pepper, and basil until creamy.
- In an oven-safe dish, layer marinara sauce at the bottom, followed by noodles, ricotta mixture, sautéed vegetables, and repeat until all ingredients are used.
- Top with remaining marinara sauce and cover with shredded mozzarella and leftover Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown.
- Allow to cool slightly before slicing and serving.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg