Description
A hearty vegetarian lasagna featuring layers of vegetables, cheese, and a creamy white sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups white sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
- Add spinach, zucchini, bell pepper, and mushrooms; cook until vegetables are tender. Season with salt and pepper.
- In a baking dish, spread a thin layer of white sauce.
- Layer 3 noodles, half the vegetable mixture, ricotta cheese, and mozzarella cheese. Repeat layers.
- Top with remaining noodles, white sauce, and Parmesan cheese.
- Bake for 30-35 minutes until bubbly and golden. Let rest for 10 minutes before serving.
Notes
For a creamier texture, use full-fat cheeses. This recipe can be made ahead and refrigerated overnight.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g