Description
A delicious and healthy vegetable lasagna packed with layers of flavor and fresh veggies, perfect for the whole family.
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 (15 oz)
- 3 cups shredded mozzarella
- Parmesan for topping
- Olive oil, salt, pepper
Instructions
- Preheat the oven to 375°F.
- In a large pan, drizzle in olive oil and heat. Add onion, peppers, and zucchini; cook for five minutes until softened.
- Add minced garlic and stir for an additional minute.
- Stir in fresh spinach until wilted, then remove from heat.
- In a bowl, mix ricotta cheese, egg, and black pepper to taste.
- Spoon some sauce onto a baking pan to prevent sticking. Layer noodles, spread half of the cheese mixture, pile on the sautéed veggies, sprinkle with mozzarella, and splash more sauce. Repeat the layers, saving mozzarella for the top.
- Top with Parmesan and bake for 35-40 minutes until melted and edges are crispy.
- Let it cool before serving to avoid burning your tongue.
Notes
Feel free to swap out vegetables or use leftovers for lunch; this lasagna tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg