Easy Vegetable Lasagna Recipe

Ingredients

• 12 sheetsLasagna Noodles (oven-ready or cooked)
• 2 (24 oz) jarsMarinara Sauce
• 30 oz containerRicotta Cheese
• 3 cups, shreddedMozzarella Cheese
• 1/2 cup, gratedParmesan Cheese
• 1 largeEgg
• 1 large, thinly slicedZucchini
• 1, thinly slicedBell Pepper (any color)
• 5 oz freshSpinach
• 1 tspGarlic Powder
• 1 tspDried Basil
• 2 tbspOlive Oil

Nutrition

Per serving, estimated

Calories

480 kcal

Protein

22 g

Carbs

50 g

Fat

20 g

Steps

1. 1

   Preheat oven to 375°F (190°C). If using regular noodles, cook according to package directions, drain, and rinse. In a large bowl, combine ricotta cheese, egg, 1/4 cup Parmesan, garlic powder, basil, salt, and pepper. Mix well.

2. 2

   In a large skillet, heat olive oil over medium heat. Add sliced zucchini and bell pepper; sauté for 5-7 minutes until slightly softened. Add spinach and cook until wilted; drain any excess liquid.

3. 3

   Spread about 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange 3-4 lasagna noodles over the sauce (trim if needed).

4. 4

   Spread half of the ricotta mixture over the noodles. Top with half of the sautéed vegetables and 1 cup of mozzarella cheese.

5. 5

   Add another layer of noodles, then 1 cup of marinara sauce, the remaining ricotta mixture, remaining vegetables, and 1 cup of mozzarella cheese.

6. 6

   Place a final layer of noodles, cover with the remaining marinara sauce, and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan cheese.

7. 7

   Cover the baking dish loosely with aluminum foil and bake for 35 minutes. Remove foil and bake for another 15-20 minutes, or until cheese is golden and bubbly.

8. 8

   Let stand for 10-15 minutes before slicing and serving.