Description
A comforting and colorful dish featuring layers of roasted vegetables, creamy ricotta, and melted cheeses, perfect for family dinners.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium zucchini, sliced
- 1 medium eggplant, diced
- 1 red bell pepper, sliced
- 1 cup spinach leaves
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles in salted water until al dente. Drain and lay flat to prevent sticking.
- Mix ricotta with salt, pepper, and half of the Parmesan. Set aside.
- In a skillet, heat olive oil and sauté zucchini, eggplant, and bell pepper for 5–7 minutes. Add spinach until wilted, season, then remove from heat.
- In a baking dish, layer marinara sauce, noodles, ricotta mixture, sautéed vegetables, and mozzarella. Repeat layers, finishing with noodles, marinara, and cheeses on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for 15 more minutes until golden and bubbly. Let cool for 10 minutes before slicing.
Notes
Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg