Description
A comforting lasagna packed with vegetables and creamy ricotta cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups chopped spinach
- 1 cup sliced zucchini
- 1 cup sliced mushrooms
- 1 jar (24 oz) marinara sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Cook lasagna noodles according to package directions.
- Sauté zucchini and mushrooms in olive oil until tender.
- Mix ricotta, egg, Parmesan, garlic powder, basil, salt, and pepper in a bowl.
- Spread 1/2 cup marinara sauce in a baking dish.
- Layer 3 noodles, half the ricotta mixture, half the vegetables, and 1/3 cup mozzarella.
- Repeat layers.
- Top with remaining noodles, sauce, and mozzarella.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 10 more minutes.
Notes
- Let lasagna rest for 10 minutes before cutting.
- Substitute vegetables as preferred.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: vegetable lasagna, ricotta lasagna, vegetarian pasta bake