Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 4 cups fresh spinach
- 1 jar (24 oz) marinara sauce
- 15 ounces ricotta cheese
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups mozzarella cheese, shredded
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente; drain.
- In a large skillet over medium heat, warm olive oil. Sauté onion and garlic until translucent. Add mushrooms, zucchini, and bell pepper; cook until softened. Stir in fresh spinach; cook until wilted.
- In a mixing bowl, combine ricotta cheese, egg, oregano, salt, and pepper. Mix until smooth.
- Layer marinara sauce at the bottom of a baking dish. Place three noodles on top, followed by half the ricotta mixture and half the sautéed veggies. Top with mozzarella cheese. Repeat layers and finish with remaining noodles covered in sauce and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (about 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 50mg