Description
Indulge in the delightful layers of our Veggie Lasagna, a comforting dish brimming with fresh vegetables like spinach, zucchini, and mushrooms. This vegetarian masterpiece is enveloped in a rich marinara sauce and creamy ricotta and mozzarella cheeses, making it perfect for family dinners or cozy nights at home. With its vibrant flavors and satisfying texture, this Veggie Lasagna is sure to impress both vegetarians and meat lovers alike.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 4 cups fresh spinach
- 1 jar (24 oz) marinara sauce
- 15 ounces ricotta cheese
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups mozzarella cheese, shredded
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent, then add mushrooms, zucchini, bell pepper, and spinach; cook until softened.
- In a mixing bowl, combine ricotta cheese, egg, oregano, salt, and pepper until smooth.
- Layer the baking dish with marinara sauce, noodles, ricotta mixture, vegetables, and mozzarella cheese. Repeat layers and finish with noodles topped with marinara sauce and mozzarella.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15-20 minutes until bubbly. Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 350g)
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg