Description
A comforting and cheesy lasagna loaded with tender vegetables and creamy ricotta, perfect for busy weeknights or special occasions.
Ingredients
Scale
- 12 cooked lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 8 ounces mushrooms, sliced
- 10 ounces fresh spinach
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 4 cups mozzarella cheese, shredded
- 3 cups Alfredo sauce
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté onions and garlic in olive oil over medium heat until softened.
- Cook red and yellow bell peppers, zucchini, yellow squash, and mushrooms until tender.
- Add fresh spinach and cook until wilted; season with salt, pepper, oregano, and basil.
- Prepare the cheese mixture by combining ricotta cheese, egg, and Parmesan cheese in a bowl.
- Layer Alfredo sauce in a 9×13 inch baking dish, followed by 3 noodles, half of the ricotta mixture, half of the vegetable mixture, and 1 cup of mozzarella cheese.
- Repeat the layers, finishing with noodles, remaining Alfredo sauce, and mozzarella cheese on top.
- Bake covered with foil for 25 minutes, then uncover and bake for another 15 minutes until golden and bubbly.
- Let the lasagna stand for 10 minutes before slicing and serving.
Notes
Feel free to customize the vegetables and cheeses based on preference.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg