Creamy Vegetable Lasagna
Creamy vegetable lasagna is a delightful, comforting dish that layers rich ricotta, melty mozzarella, and a medley of colorful vegetables between sheets of tender noodles. Perfect for family dinners or cozy nights in, this easy-to-make lasagna brings warmth and satisfaction to your table. Each bite offers a burst of flavor that will have everyone asking for seconds!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 no-boil lasagna noodles
- 1 ½ cups ricotta cheese
- 2 cups fresh spinach (or 1 cup frozen)
- 1 cup sliced mushrooms
- 1 medium zucchini, thinly sliced
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, heat olive oil. Add minced garlic and mushrooms; sauté until golden brown.
- Add zucchini and spinach; cook until wilted (about 3-5 minutes). Season with salt and pepper.
- In a bowl, mix ricotta cheese with Italian seasoning and a pinch of salt until smooth.
- In a baking dish, spread a layer of marinara sauce. Layer with noodles, ricotta mixture, sautéed vegetables, and mozzarella cheese. Repeat layers.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15-20 minutes or until bubbly.
- Let rest for 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: For a low-carb option, substitute lasagna noodles with thin slices of zucchini or eggplant. Experiment with different cheeses like goat cheese or add fresh herbs like basil for extra flavor.