Mediterranean Vegetable Lasagna
Discover a healthy twist on the classic lasagna with this Mediterranean Vegetable Lasagna. Loaded with vibrant vegetables and rich flavors, this dish is perfect for those seeking a delightful and nutritious meal option. Ideal for family dinners or entertaining guests.
Prep time: 20 minutesCook time: 55 minutesServes: 8
Ingredients
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
8 oz mushrooms, sliced
14 oz can crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
9 no-boil lasagna noodles
15 oz ricotta cheese
2 cups baby spinach
1 egg
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
3. Add zucchini, bell peppers, and mushrooms to the skillet, cook until softened.
4. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
5. In a bowl, combine ricotta cheese, baby spinach, and egg. Mix well.
6. Spread a thin layer of the vegetable sauce on the bottom of a 9x13 inch baking dish.
7. Layer 3 lasagna noodles, half of the ricotta mixture, half of the vegetable sauce, and 1/3 of the mozzarella cheese.
8. Repeat layering, finishing with noodles and remaining sauce. Top with the rest of the mozzarella and Parmesan cheese.
9. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
10. Let cool for 10 minutes before slicing and serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat oven to 350°F (175°C) and reheat covered with foil for 20 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
