Description
A delicious and healthy roasted vegetable lasagna packed with flavor and nutrients.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups zucchini, sliced
- 2 cups bell peppers, chopped
- 1 cup mushrooms, sliced
- 1 cup spinach
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss the zucchini, bell peppers, and mushrooms with olive oil, Italian seasoning, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20 minutes.
- Cook the lasagna noodles according to package instructions.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer 3 lasagna noodles over the sauce, followed by half of the roasted vegetables, half of the ricotta cheese, and a third of the mozzarella cheese.
- Repeat the layers, finishing with a layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let it cool for 10 minutes before slicing and serving.
Notes
- Feel free to add any other vegetables you like.
- This dish can be made ahead of time and stored in the refrigerator.
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Roasted Vegetable Lasagna, Healthy Lasagna, Vegetarian Lasagna