Gourmet Vegetarian Lasagna
Kim Kosanovic
over 1 year ago
This gourmet vegetarian lasagna is a delicious and hearty dish that is sure to impress. Made with layers of flavorful vegetables, creamy ricotta cheese, and tangy marinara sauce, it's a perfect option for vegetarians and meat-lovers alike. Whether you're hosting a dinner party or just looking for a comforting meal, this lasagna is sure to satisfy.
Cooking Time
1 hour
Serving Size
6 servings
Nutrition Per Serving
Cal
350
Protein
20g
Fat
15g
Sat Fat
8g
Carbs
35g
Chole
45mg
Fiber
5g
Sugar
8g
Sodium
800mg
Ingredients
- 9 lasagna noodles
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small eggplant, thinly sliced
- 1 cup baby spinach leaves
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the sliced zucchini, yellow squash, red bell pepper, yellow bell pepper, and eggplant to the skillet. Cook until the vegetables are tender, about 5-7 minutes. Season with salt, pepper, dried basil, and dried oregano.
- In a separate bowl, mix together the ricotta cheese and grated Parmesan cheese.
- Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Place 3 lasagna noodles on top of the sauce.
- Spread half of the ricotta cheese mixture over the noodles. Top with half of the cooked vegetables and half of the baby spinach leaves.
- Repeat the layers with marinara sauce, lasagna noodles, ricotta cheese mixture, cooked vegetables, and baby spinach leaves.
- Finish with a layer of marinara sauce and sprinkle the shredded mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for a few minutes before serving. Enjoy!
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