Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup spinach
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a bowl, mix ricotta cheese, egg, dried basil, dried oregano, salt, and black pepper.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Place 3 lasagna noodles over the sauce.
- Spread half the ricotta mixture over the noodles.
- Layer half the zucchini, bell pepper, and spinach on top.
- Sprinkle 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
- Repeat layers: sauce, noodles, ricotta mixture, vegetables, and cheeses.
- Top with the remaining 3 noodles, sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use no-boil lasagna noodles for quicker prep.
- Add mushrooms or eggplant for extra vegetables.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg