Description
Layered Mediterranean Veggie Lasagna with Creamy Ricotta is a vibrant, comforting dish that showcases colorful vegetables and creamy textures in every layer. This easy-to-make recipe brings together zucchini, spinach, mushrooms, and roasted red peppers, all enveloped in a rich marinara sauce and creamy ricotta. Perfect for family gatherings or cozy dinners, this lasagna is not only delicious but also makes for great leftovers!
Ingredients
Scale
- 2 medium zucchinis, sliced
- 2 cups fresh spinach
- 1 cup cremini mushrooms, sliced
- 1 cup roasted red peppers, chopped
- 2 cups marinara sauce
- 1.5 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
- 9 no-boil lasagna noodles
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté zucchini and mushrooms until softened; add spinach until wilted.
- In a bowl, mix ricotta with basil, oregano, salt, and pepper.
- Spread a layer of marinara sauce in a baking dish. Layer noodles, sautéed veggies, cheese mixture, and more sauce; repeat until ingredients are used up.
- Finish with noodles topped with marinara sauce and mozzarella.
- Cover with foil and bake for 30 minutes; uncover for an additional 15-20 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg