Description
A hearty and flavorful vegetable lasagna with layers of fresh zucchini, spinach, mushrooms, creamy ricotta and mozzarella, and a rich tomato sauce.
Ingredients
Scale
- For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- For the Vegetable Filling:
- 2 medium zucchinis, sliced
- 2 cups fresh spinach
- 8 oz mushrooms, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Cheese Mixture:
- 1 container (15 oz) ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Additional:
- 9 lasagna noodles, cooked al dente
- 3 cups shredded mozzarella cheese
Instructions
- Prepare the tomato sauce: In a large saucepan, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
- Prepare the vegetables: In a large skillet, heat olive oil over medium-high heat. Add zucchini slices and cook until lightly browned on both sides, about 3-4 minutes per side. Remove and set aside. In the same skillet, add mushrooms and cook until browned, about 5 minutes. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
- Make the cheese mixture: In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
- Preheat oven to 375°F (190°C).
- Assemble the lasagna: Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles on top. Spread half of the ricotta mixture over the noodles. Arrange half of the zucchini slices, half of the mushroom-spinach mixture, and one-third of the mozzarella cheese. Repeat layers: sauce, noodles, remaining ricotta mixture, remaining zucchini, remaining mushroom-spinach mixture, and another third of mozzarella. Top with remaining 3 noodles, remaining sauce, and remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes, or until bubbly and golden brown.
- Let the lasagna rest for 10 minutes before slicing. Serve warm.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 420
- Sugar: 8g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 24g