Description
A vegetarian lasagna packed with vibrant Mediterranean vegetables and creamy cheeses, perfect for family dinners or gatherings.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 1 jar (24 ounces) marinara sauce
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until fragrant.
- Add zucchini, bell pepper, and mushrooms; cook until tender. Stir in spinach until wilted. Season with salt and pepper.
- In a baking dish, spread a layer of marinara sauce, followed by noodles, ricotta, the vegetable mixture, mozzarella, and more sauce. Repeat layers, finishing with noodles and sauce on top.
- Sprinkle Parmesan cheese and remaining mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.
- Let it cool for a few minutes, garnish with fresh basil, and serve.
Notes
For a gluten-free version, use gluten-free lasagna noodles or thin-sliced vegetables. To make ahead, assemble and store in the fridge overnight; add extra baking time when ready.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg