Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups chopped spinach
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups white sauce (béchamel)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a skillet, heat olive oil over medium heat. Sauté garlic, bell pepper, zucchini, and mushrooms until tender. Season with salt and pepper.
- In a bowl, mix ricotta cheese with chopped spinach.
- Spread a thin layer of white sauce at the bottom of the dish. Layer with lasagna noodles, then spread a portion of the ricotta mixture, sautéed vegetables, and sprinkle mozzarella cheese.
- Repeat layers until all ingredients are used, ending with a layer of white sauce and topped with mozzarella and Parmesan cheese.
- Bake uncovered for 35-40 minutes until bubbly and golden on top. Let rest for 10 minutes before slicing and serving.
Notes
- You can substitute fresh vegetables with frozen for convenience.
- For a vegan version, use dairy-free cheese and plant-based béchamel.
- Ensure the lasagna rests before slicing to maintain clean layers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 55 mg