Description
A hearty baked Italian vegetable lasagna featuring vibrant layers of fresh spinach, rich tomato sauce, and creamy cheese. Perfect for a comforting family meal.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups fresh spinach
- 1 large zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup mushrooms, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain and set aside.
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
- Add zucchini, bell peppers, and mushrooms. Cook until vegetables soften.
- Stir in spinach and cook until wilted. Season with basil, oregano, salt, and pepper.
- Spread a thin layer of tomato sauce at the bottom of a baking dish.
- Layer 4 lasagna noodles, half the vegetable mixture, and half the ricotta.
- Repeat layers with noodles, remaining vegetables, and ricotta.
- Top with remaining noodles and tomato sauce. Sprinkle mozzarella and Parmesan on top.
- Bake for 25-30 minutes until cheese is bubbly and golden.
Notes
- Use no-boil lasagna noodles for quicker prep.
- Add a pinch of red pepper flakes for heat.
- Let lasagna rest for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 25mg
Keywords: vegetable lasagna, Italian, baked, spinach, vegetarian