Description
A layered dish featuring vegetables and cheese, baked to perfection.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup spinach
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer 4 noodles over the sauce.
- Add half of the ricotta mixture, followed by half of the vegetables.
- Sprinkle a layer of mozzarella cheese.
- Repeat the layers, finishing with noodles and marinara sauce on top.
- Sprinkle remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes until golden.
- Let it cool for a few minutes before slicing.
Notes
- Use fresh vegetables for best flavor.
- Can substitute cottage cheese for ricotta.
- Allow leftovers to cool before storing.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Mediterranean Vegetable Lasagna, Vegetable Lasagna, Vegetarian Lasagna