Description
A comforting baked lasagna packed with Italian flavors and fresh vegetables.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1 zucchini, sliced
- 1 eggplant, diced
- 1 bell pepper, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions.
- Sauté onion, garlic, zucchini, eggplant, and bell pepper in olive oil until tender.
- Mix ricotta with oregano, basil, salt, and pepper.
- Layer marinara sauce, noodles, ricotta mix, and vegetables in a baking dish.
- Repeat layers, ending with marinara and mozzarella on top.
- Bake for 25-30 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- Use no-boil lasagna noodles to save time.
- Add spinach or mushrooms for extra vegetables.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg
Keywords: vegetable lasagna, Italian lasagna, baked pasta, vegetarian dinner