Ingredients
Scale
- 12 sheets lasagna noodles
- 2 cups ricotta cheese
- 2 cups grated mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 medium zucchini, sliced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 cup fresh spinach
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté garlic, zucchini, eggplant, and bell pepper until tender.
- Stir in spinach and cook until wilted.
- In a bowl, mix ricotta cheese with oregano, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer four lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles.
- Add half of the vegetable mixture and a sprinkle of mozzarella and Parmesan.
- Repeat the layers, finishing with noodles topped with marinara sauce and remaining cheeses.
- Bake for 40 minutes or until golden and bubbly.
- Let it cool for 10 minutes before serving.
Notes
- For a vegan version, substitute ricotta with tofu and cheese with a vegan alternative.
- This lasagna can be made ahead of time and refrigerated or frozen.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg