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Description
A delicious and hearty vegetable lasagna packed with layers of fresh vegetables, cheese, and pasta.
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups chopped spinach
- 1 cup sliced mushrooms
- 1 cup diced zucchini
- 1 cup diced bell peppers
- 2 cups marinara sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain.
- Heat olive oil in a pan and sauté spinach, mushrooms, zucchini, and bell peppers until tender.
- In a bowl, mix ricotta cheese, garlic powder, dried basil, salt, and pepper.
- Spread a thin layer of marinara sauce in a baking dish.
- Place 3 lasagna noodles on top, followed by half the ricotta mixture, half the sautéed vegetables, and a third of the mozzarella and Parmesan.
- Repeat layers, ending with noodles, marinara sauce, and remaining cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let cool for 10 minutes before serving.
Notes
- You can substitute vegetables based on preference.
- For a crispier top, broil for the last 2-3 minutes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian