Vegetable Lasagna
Vegetable lasagna is a delightful and hearty dish that layers rich marinara sauce, creamy cheeses, and colorful vegetables into a satisfying meal. Perfect for weeknight dinners or gatherings, this recipe will impress even the most skeptical meat lovers. With gooey mozzarella and fresh spinach, each bite is bursting with flavor, making it a must-try for anyone looking to enjoy a comforting vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 lasagna noodles (oven-ready)
- 15 oz ricotta cheese (whole-milk)
- 2 cups shredded mozzarella cheese
- 3 cups fresh spinach
- 1 medium zucchini (thinly sliced)
- 8 oz mushrooms (sliced)
- 3 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tsp dried Italian herbs (oregano and basil)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a skillet, heat olive oil over medium heat. Sauté chopped onions until translucent; add minced garlic and cook for 30 seconds.
- Add sliced mushrooms and spinach; cook until mushrooms are tender and spinach wilts (about 5 minutes).
- In a bowl, mix ricotta cheese with dried herbs and salt.
- Spread a layer of marinara sauce in the baking dish. Layer noodles, half of the ricotta mixture, sautéed vegetables, mozzarella, and more sauce. Repeat layers.
- Cover with foil and bake for 25 minutes; uncover and bake an additional 15 minutes until golden.
- Let cool for 10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Swap spinach for kale or add bell peppers for extra flavor. Use gluten-free noodles or thinly sliced zucchini for a gluten-free option. Store leftovers in an airtight container in the fridge for up to four days.