Description
Savor the vibrant flavors of this Veggie Lasagna, a hearty and comforting dish that’s perfect for any occasion. Packed with fresh vegetables like spinach, zucchini, and mushrooms, each layer is enriched with a delicious blend of creamy ricotta and mozzarella cheeses, all brought together with a rich marinara sauce. This vegetarian delight is not only easy to prepare but also customizable to suit your taste preferences. Ideal for family dinners or meal prep, this Veggie Lasagna promises to be a crowd-pleaser that everyone will love.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 4 cups fresh spinach
- 1 jar (24 oz) marinara sauce
- 15 ounces ricotta cheese
- 1 egg
- 2 cups mozzarella cheese, shredded
Instructions
- Preheat your oven to 375°F (190°C). Cook lasagna noodles until al dente; drain and set aside.
- In a large skillet over medium heat, heat olive oil. Sauté onion and garlic until translucent. Add mushrooms, zucchini, and bell pepper; cook until softened. Stir in spinach until wilted.
- In a mixing bowl, combine ricotta cheese, egg, oregano, salt, and pepper until smooth.
- In a 9×13 inch baking dish, layer marinara sauce on the bottom followed by noodles, half of the ricotta mixture, half of the sautéed vegetables, and a layer of mozzarella cheese. Repeat layers and finish with remaining noodles topped with marinara sauce and mozzarella.
- Cover with foil and bake for 25 minutes; remove foil and bake an additional 15-20 minutes until bubbly and golden. Let cool before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 360
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg