Ingredients
Scale
- 9 lasagna noodles (no-boil preferred)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 cups fresh spinach (or 1 cup frozen, thawed)
- 2 medium zucchini, thinly sliced
- 1 cup diced bell peppers (mixed colors)
- 3 cups marinara sauce
- 1/4 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté the diced bell peppers and zucchini until softened, about 5 minutes.
- In a bowl, combine ricotta cheese with spinach, oregano, and basil; mix well.
- In a baking dish, spread a layer of marinara sauce followed by noodles. Add half of the ricotta mixture and sprinkle with mozzarella. Repeat layers until all ingredients are used up.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 15-20 minutes until bubbling.
- Allow the lasagna to cool for about 10 minutes before slicing.
Notes
- Feel free to swap zucchini for other vegetables like mushrooms or eggplant.
- Add red pepper flakes for a spicy kick!
- For added flavor, consider using fresh herbs instead of dried.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 185g
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg