Description
This veggie lasagna proves you don’t need meat for big flavor. Layered, cheesy, and packed with protein.
Ingredients
Scale
For the Crust:
- 9 lasagna noodles, cooked al dente
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
- 2 cups chopped spinach
- 1 cup sliced mushrooms
- 1 cup diced zucchini
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant, about 3 minutes.
- Add mushrooms, zucchini, and spinach to the skillet. Cook until vegetables are tender, about 5-7 minutes. Season with oregano, basil, salt, and pepper. Remove from heat.
- In a bowl, mix ricotta cheese, half of the Parmesan cheese, and a pinch of salt. Spread a thin layer of marinara sauce in a 9×13 inch baking dish.
- Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then half of the vegetable mixture, and a third of the mozzarella cheese. Repeat layers, ending with noodles, marinara sauce, and remaining mozzarella and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden. Let cool for 10 minutes before serving.
Notes
You can customize the seasonings to taste.