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Vegetable Lasagna

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A delicious and healthy alternative to traditional meat lasagna, packed with colorful vegetables and creamy cheeses.

Ingredients

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  • 9 lasagna noodles
  • 2 cups marinara sauce
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • 1 zucchini, sliced
  • 1 bell pepper, diced
  • 1 cup spinach
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions; drain them when done.
  3. In a skillet, sauté the onion and garlic until fragrant. Then add the zucchini and bell pepper, cooking until soft.
  4. Stir in the spinach and cook until it wilts.
  5. In a baking dish, spread some marinara sauce, then layer 3 noodles over it. Next, add half the ricotta cheese, half the sautéed vegetables, a third of the mozzarella, and some parmesan cheese.
  6. Repeat the layers, finishing with noodles and sauce on the top.
  7. Sprinkle the remaining mozzarella and parmesan cheese over the top.
  8. Cover with foil and bake for 25 minutes.
  9. Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden.
  10. Let it cool for a few minutes before serving.

Notes

Feel free to use any vegetables you prefer or have on hand, like mushrooms or eggplant. For extra flavor, add some red pepper flakes to the vegetables. Let the lasagna sit for about 10 minutes before cutting to help it hold its shape.

Nutrition

Find it online: https://lunarecipez.com/vegetable-lasagna/

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