Description
Vegetable Lasagna is a colorful and comforting dish that combines layers of tender pasta with an array of vibrant vegetables, creamy ricotta, and gooey mozzarella. This easy-to-make recipe is perfect for busy weeknights or family gatherings. With each slice, enjoy the delightful medley of flavors and textures that will have everyone coming back for more.
Ingredients
Scale
- 9 no-boil lasagna noodles
- 15 oz ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium zucchini, sliced thinly
- 2 cups fresh spinach (or 1 cup frozen)
- 8 oz mushrooms, sliced
- 3 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- In a large skillet over medium heat, sauté zucchini and mushrooms in olive oil for about 5-7 minutes; add spinach until wilted.
- In a bowl, mix ricotta with half of the Parmesan, salt, and pepper until smooth.
- Spread marinara sauce on the bottom of the baking dish. Layer noodles, half of the ricotta mixture, sautéed veggies, mozzarella, and more marinara; repeat layers.
- Finish with remaining noodles topped with marinara, mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes; uncover and bake an additional 15-20 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 310
- Sugar: 5g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg