Description
A vibrant and wholesome vegetable lasagna packed with nutritious ingredients, creamy cheeses, and rich tomato sauce, perfect for vegetarians and gatherings.
Ingredients
Scale
- 2 medium Zucchini, sliced thin
- 2 medium Roasted Red Peppers, chopped
- 1 large Eggplant, chopped
- 4 cups Spinach
- 15 ounces Ricotta Cheese
- 2 cups Mozzarella Cheese
- 0.5 cups Parmesan Cheese
- 2 cups Tomato Sauce
- 3 cloves Garlic, minced
- 0.25 cups Fresh Basil, chopped
- 1 tablespoon Oregano
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the vegetables: Slice the zucchini and eggplant, and chop the roasted red peppers and garlic.
- Sauté the garlic: In a large skillet, add a little olive oil and sauté the garlic until fragrant. Add spinach and cook until wilted. Set aside.
- Make layers: In a baking dish, spread a layer of tomato sauce. Then add a layer of zucchini, eggplant, sautéed spinach, ricotta cheese, and a sprinkle of mozzarella and Parmesan.
- Repeat the layers until all ingredients are used, finishing with a layer of sauce and the remaining mozzarella and Parmesan on top.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes or until golden and bubbly.
- Let it rest: Allow the lasagna to cool for a few minutes before slicing.
Notes
Slice vegetables thinly to ensure they cook evenly and become tender. Use fresh herbs for the best flavor. Can substitute with other vegetables based on preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: lasagna, vegetable lasagna, Mediterranean, vegetarian recipes, hearty meals, plant-based diet