Description
A delicious vegetable lasagna layered with creamy ricotta cheese and fresh vegetables.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup spinach, chopped
- 1 tsp garlic powder
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions.
- In a bowl, mix ricotta, egg, garlic powder, basil, salt, and pepper.
- Layer marinara sauce, noodles, ricotta mixture, and vegetables in a baking dish.
- Repeat layers, ending with marinara sauce and shredded mozzarella.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until bubbly.
- Let rest for 5 minutes before serving.
Notes
- You can substitute vegetables with your favorites.
- For a crispier top, broil for 2 minutes after baking.
- Refrigerate leftovers for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg
Keywords: vegetable lasagna, ricotta lasagna, cheesy lasagna, vegetarian pasta