Description
Cheesy Vegetable Lasagna with Creamy Ricotta is a delightful dish that brings comfort and joy to any table. Layered with tender no-boil noodles, vibrant vegetables, and a rich blend of cheeses, this lasagna offers a satisfying experience for the whole family. Perfect for weeknight dinners or special gatherings, it’s not just a meal; it’s a celebration of flavors that invites everyone to come back for seconds. Serve it with garlic bread or a fresh salad for an unforgettable dining experience.
Ingredients
Scale
- 9 no-boil lasagna noodles
- 1 medium zucchini, sliced
- 2 cups fresh spinach
- 1 cup cremini mushrooms, sliced
- 15 oz whole milk ricotta cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add zucchini, mushrooms, and spinach. Cook until softened (about 5 minutes).
- In a bowl, mix ricotta cheese with Italian seasoning, salt, pepper, and half of the Parmesan cheese until smooth.
- In a baking dish, spread some marinara sauce at the bottom. Layer noodles, sautéed vegetables, and ricotta mixture; repeat until all ingredients are used.
- Top with remaining marinara sauce and shredded mozzarella. Sprinkle extra Parmesan on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden brown.
- Let cool for at least 15 minutes before cutting into servings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg