Description
A heart-warming Vegetarian Lasagna packed with wholesome ingredients, featuring layers of pasta, cheddar cheese, and an array of flavorful vegetables. Perfect for family gatherings or a cozy night at home.
Ingredients
1 box Whole wheat or Gluten-free Lasagna Noodles
4 cups Fresh Spinach (roughly chopped)
2 medium Zucchini (sliced into half-moons)
8 ounces Cremini Mushrooms (sliced)
1 large Red Bell Pepper (diced)
2 tablespoons Olive Oil
32 ounces Marinara Sauce (no refined sugar added)
15 ounces Ricotta Cheese (whole milk preferred)
3 cups Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
Fresh Basil, Garlic, Oregano, Salt, Pepper (to taste)
Instructions
- Boil a large pot of salted water and cook lasagna noodles according to package instructions until al dente. Drain and lay flat on parchment paper
- Heat Olive Oil in a skillet over medium heat. Add mushrooms, zucchini, and bell peppers; sauté until tender. Toss in spinach at the end until wilted
- In a bowl, combine Ricotta, half of the Parmesan, and herbs. Mix until smooth
- Spread a thin layer of marinara at the bottom of a baking dish. Layer noodles, ricotta mixture, and sautéed vegetables. Repeat layers until top
- Finish with remaining marinara, mozzarella, and parmesan. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake for 15 more
- Let rest for 15 minutes before slicing
Notes
For a vegan version, substitute the cheese with dairy-free alternatives.
Don't forget to salt your veggie mix while sautéing to draw out moisture.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg