Made with AI
Classic Vegetable Lasagna
Ingredients
- whole wheat lasagna noodles9 pieces (180g)
- low-fat ricotta cheese2 cups (480g)
- shredded part-skim mozzarella cheese2 cups (224g)
- marinara sauce2 cups (480g)
- chopped spinach1 cup (30g)
- diced zucchini1 cup (130g)
- diced bell pepper1 cup (150g)
- sliced mushrooms1 cup (70g)
- olive oil1 tablespoon (14g)
- dried Italian herbs1 teaspoon (2g)
- salt0,5 teaspoon (3g)
- black pepper0,25 teaspoon (0.5g)
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the whole wheat lasagna noodles according to package instructions. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the diced zucchini, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are tender.
- 4
Add the chopped spinach, dried Italian herbs, salt, and black pepper to the skillet. Cook for another 2 minutes until the spinach is wilted. Remove from heat.
- 5
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
- 6
Layer 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta cheese over the noodles, then top with 1/3 of the sautéed vegetables and 1/3 of the mozzarella cheese. Spoon 1/2 cup of marinara sauce over the layer.
- 7
Repeat the layering process two more times: noodles, ricotta, vegetables, mozzarella, and sauce.
- 8
Finish with a final layer of noodles, the remaining marinara sauce, and the last of the mozzarella cheese.
- 9
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 10
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Classic Vegetable Lasagna!
