Ingredients
Scale
- 9 lasagna noodles
- 2 cups (300 g) mixed vegetables (zucchini, bell peppers, spinach)
- 1 cup (240 g) ricotta cheese
- 2 cups (200 g) shredded mozzarella cheese
- 1 cup (100 g) grated Parmesan cheese
- 2 cups (475 ml) marinara sauce
- 1 tablespoon (15 g) olive oil
- 1 teaspoon (5 g) dried oregano
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the mixed vegetables until tender. Season with oregano, salt, and pepper.
- In a large baking dish, spread a layer of marinara sauce, then a layer of lasagna noodles, followed by a layer of sautéed vegetables, ricotta cheese, and a sprinkle of mozzarella.
- Repeat the layers, finishing with a final layer of noodles topped with marinara sauce and mozzarella cheese.
- Sprinkle grated Parmesan on top and cover with foil.
- Bake in the preheated oven for 20 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- For added flavor, sprinkle fresh basil on top before serving.
- This dish can be frozen before baking for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: easy vegetable lasagna, vegetable lasagna recipe, family dinner