Vegetable Lasagna
Vegetable lasagna is a comforting, cheesy delight layered with vibrant vegetables and rich tomato sauce, perfect for any gathering. This easy-to-make dish combines no-boil noodles with fresh spinach, zucchini, mushrooms, and creamy ricotta cheese for a flavorful experience that even meat lovers will enjoy. Bake until golden brown and bubbly for a visually stunning centerpiece at your table.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups fresh spinach
- 1 medium zucchini, sliced
- 1 cup fresh mushrooms, sliced
- 15 oz ricotta cheese (whole milk)
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente.
- In a skillet over medium heat, add olive oil. Sauté mushrooms and zucchini until softened (5-7 minutes).
- Add spinach to the skillet and cook until wilted. Pour in marinara sauce and simmer for 5 minutes.
- In a bowl, mix ricotta cheese with chopped basil, salt, and pepper.
- In a baking dish, layer noodles, veggie mixture, and dollops of ricotta. Repeat layers ending with mozzarella on top.
- Cover with foil and bake for 25 minutes; remove foil and bake another 10-15 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg