Description
A cozy and colorful layered lasagna filled with fresh vegetables, creamy ricotta, and bubbling mozzarella, perfect for dinner or entertaining.
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
- 2 cups fresh spinach
- 2 cups ricotta cheese
- 1 egg
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until soft, about 3-4 minutes. Add zucchini, bell pepper, and mushrooms; cook until tender, about 6-8 minutes. Stir in spinach until wilted. Season with salt and pepper, then remove from heat.
- In a medium bowl, beat the egg and mix with the ricotta cheese and a pinch of salt.
- Spread a thin layer of marinara sauce in a baking dish. Layer 3 noodles, half of the ricotta mixture, half of the vegetables, and some mozzarella. Repeat layers, finishing with remaining noodles, marinara, mozzarella, and Parmesan. Cover with foil and bake for 25 minutes, then uncover and bake for 15 minutes until golden. Let cool for 5-10 minutes before garnishing with basil and serving.
Notes
For a lighter version, consider using part-skim ricotta or substituting with cottage cheese. Experiment with different types of vegetables or cheeses to customize your lasagna.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 8g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3.5g
- Protein: 24g
- Cholesterol: 40mg