Description
A hearty and flavorful vegetable lasagna that’s both satisfying and healthy, packed with layers of fresh veggies and cheese.
Ingredients
Scale
- 2 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cups fresh spinach
- 1 onion, diced
- 3 garlic cloves, minced
- 1 egg
- 1 big jar tomato pasta sauce
- 10–12 lasagna noodles
- 1 tub ricotta cheese (about 15 oz)
- About 3 cups shredded mozzarella
- Parmesan for topping
- Olive oil, salt, pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pan, heat olive oil over medium heat and add onion, peppers, and zucchini. Sauté for about 5 minutes until they soften.
- Add minced garlic and cook for an additional minute.
- Stir in spinach until wilted, then remove from heat.
- In a bowl, mix ricotta, egg, and black pepper. Adjust salt to taste.
- Spread some sauce on the bottom of your baking pan to prevent sticking. Layer noodles, half of the cheese mixture, veggies, mozzarella, and sauce. Repeat layers, finishing with mozzarella on top.
- Sprinkle Parmesan on top and bake for 35-40 minutes until bubbly and golden.
- Allow to cool slightly before serving.
Notes
Feel free to swap out the vegetables based on what you have on hand. Letting the lasagna cool before serving helps prevent burns!
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg