Description
This delicious garden vegetable lasagna is a hearty and healthy dish that is perfect for any occasion.
Ingredients
Scale
- 9 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 2 cups spinach
- 1 jar (24 oz) marinara sauce
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until fragrant.
- Add zucchini and bell pepper; cook until tender. Stir in spinach until wilted.
- In a baking dish, spread a thin layer of marinara sauce, layer 3 lasagna noodles, add half of the vegetable mixture, dollop half of the ricotta, sprinkle with mozzarella and Parmesan, and repeat.
- Top with remaining noodles and sauce, and finish with mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until cheese is bubbly.
- Let it cool for 10 minutes before slicing and serving.
Notes
- This lasagna can be made ahead of time and refrigerated before baking.
- Feel free to substitute any seasonal vegetables you have on hand!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg