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Vegetarian Lasagna

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A classic Italian dish made with layers of pasta, rich tomato sauce, and creamy ricotta cheese, all without meat.

Ingredients

Scale
  • 8 lasagna noodles
  • 2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup frozen spinach, thawed and drained
  • 1 cup sliced mushrooms
  • 1 cup sliced zucchini
  • 1 cup sliced bell peppers
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese (for the top layer)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions. Drain and set aside.
  3. In a large skillet, sauté the mushrooms, zucchini, bell peppers, and garlic until tender.
  4. In a large bowl, combine the ricotta cheese, spinach, basil, oregano, salt, and pepper. Mix well.
  5. Spread a layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
  6. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables and half of the mozzarella cheese.
  7. Repeat the layers: marinara sauce, noodles, ricotta mixture, vegetables, and mozzarella cheese.
  8. Top with the grated Parmesan cheese and the remaining mozzarella cheese.
  9. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Notes

To enhance flavor, use fresh spinach and herbs if available. Also, consider adding other vegetables like eggplant or carrots to the sautéed mix.

Nutrition

Find it online: https://www.receipster.com/vegetarian-lasagna/

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