Description
Vegetable lasagna is the ultimate comfort food, layering tender noodles with creamy ricotta, gooey mozzarella, and a medley of colorful vegetables, all enveloped in rich marinara sauce. This hearty dish not only warms the soul but also brings family and friends together around the dinner table. Perfect for weeknight dinners or gatherings, it’s easy to customize with your favorite veggies. Get ready to indulge in a slice of happiness!
Ingredients
Scale
- 12 no-boil lasagna noodles
- 15 oz whole milk ricotta cheese
- 4 cups fresh baby spinach
- 1 medium zucchini, thinly sliced
- 8 oz fresh button mushrooms, sliced
- 2 cups marinara sauce
- 2 cups shredded part-skim mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, sauté zucchini and mushrooms in olive oil for about 5-7 minutes until softened; season with salt and pepper.
- In a bowl, combine ricotta cheese with Italian seasoning, salt, pepper, and half the grated Parmesan.
- Spread a layer of marinara sauce at the bottom of the baking dish. Layer noodles, half of the ricotta mixture, sautéed vegetables, and mozzarella. Repeat layers ending with noodles topped with marinara and mozzarella.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.
- Let rest for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg