Ingredients
Scale
- 9 lasagna noodles (no-boil)
- 15 oz ricotta cheese (whole milk)
- 2 cups fresh spinach (baby)
- 1 cup cremini mushrooms (sliced)
- 1 medium zucchini (thinly sliced)
- 24 oz marinara sauce (low-sodium)
- 2 cups shredded mozzarella cheese (part-skim)
- ½ cup grated parmesan cheese
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, add olive oil. Sauté chopped onions and garlic until fragrant, about 3-4 minutes.
- Stir in mushrooms and zucchini; cook for about 5 minutes until softened. Add spinach last, stirring until wilted, then season with Italian seasoning, salt, and pepper.
- Spread a thin layer of marinara sauce at the bottom of the baking dish. Layer noodles, half the ricotta mixture, sautéed veggies, mozzarella cheese, and more sauce. Repeat layers, finishing with noodles topped with marinara sauce and mozzarella.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden brown.
- Allow to rest for about 10 minutes before slicing.
Notes
- Customize your veggie lasagna by swapping in seasonal vegetables or adding herbs like basil or parsley for extra flavor.
- For less moisture, sauté vegetables beforehand to reduce water content.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 piece (approximately 150g)
- Calories: 280
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg