Zesty Veggie Lasagna
Indulge in layers of zucchini, bell peppers, spinach, and mushrooms perfectly balanced with a tangy tomato sauce and creamy ricotta cheese. This vegetarian lasagna is a burst of flavors that will satisfy your cravings for an Italian classic with a veggie twist.
ingredients
- 9 lasagna noodles
- 2 zucchinis, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cups spinach leaves
- 8 oz mushrooms, sliced
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 jar (24 oz) marinara sauce
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then rinse under cold water and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add zucchini, bell peppers, spinach, and mushrooms. Cook until vegetables are tender-crisp. Season with basil, oregano, salt, and pepper.
- 3.
In a separate bowl, mix together ricotta cheese, half of the Parmesan cheese, and a pinch of salt and pepper.
- 4.
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles on top. Layer half of the vegetable mixture, followed by half of the ricotta cheese mixture. Repeat with another layer of noodles, vegetables, and ricotta cheese mixture. Top with another layer of noodles and the remaining marinara sauce.
- 5.
Sprinkle shredded mozzarella and the remaining Parmesan cheese over the top. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- 6.
Allow the lasagna to cool for a few minutes before slicing and serving.
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