Description
A creamy and hearty vegetable lasagna merging rich cheeses with vibrant veggies and tomato sauce, perfect for family dinners or special occasions.
Ingredients
Scale
- 2 medium Zucchini (thinly sliced)
- 2 cups Spinach (fresh or frozen)
- 1 cup Mushrooms (sautéed)
- 1 cup Bell Peppers (diced)
- 15 ounces Ricotta Cheese
- 2 cups Mozzarella Cheese (shredded)
- 0.5 cup Parmesan Cheese (finely grated)
- 28 ounces Crushed Tomatoes
- 3 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 0.5 cup Fresh Basil (torn)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté mushrooms until browned, then add zucchini and bell peppers. Cook for about 5-7 minutes until tender, then stir in garlic and spinach until wilted. Set aside.
- In a bowl, mix ricotta, half the mozzarella, and half the parmesan until creamy. Season with salt and pepper.
- In a 9×13 inch baking dish, spread a layer of crushed tomatoes. Layer the cheese mixture, sautéed vegetables, more crushed tomatoes, and more cheese, repeating until all ingredients are used.
- Top with crushed tomatoes and remaining mozzarella and parmesan.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until cheese is bubbly and golden.
- Let it cool for 10 minutes before slicing to help layers set.
Notes
Feel free to customize the recipe by adjusting the vegetables or using different cheeses.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg