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Rectangular baking dish with layers of pasta, vegetables, and melted cheese, golden brown on top.

Layered Vegetable Lasagna with Ricotta

A comforting, cheesy lasagna layered with sautéed zucchini, spinach, and a creamy ricotta filling.

Total: 70 minPrep: 25 minCook: 45 min8 servingsDifficulty: Medium⭐ 4.7 (120+ ratings)$

Ingredients

Servings:

Steps

  1. 1 Preheat oven to 375°F.
  2. 2 In a large skillet, heat olive oil over medium heat. Sauté zucchini and mushrooms until tender.
  3. 3 Add spinach to the skillet and cook until wilted.
  4. 4 In a bowl, mix ricotta, egg, Parmesan, basil, salt, and pepper until combined.
  5. 5 Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
  6. 6 Layer 3 noodles over the sauce, followed by a third of the ricotta mixture, vegetables, and marinara sauce.
  7. 7 Repeat layers twice more, ending with a layer of noodles and marinara sauce.
  8. 8 Top with mozzarella cheese.
  9. 9 Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until bubbly and golden.
  10. 10 Let stand for 10 minutes before serving.

Equipment

Variations

Substitutions

Pairings

Nutrition

Calories: 350 kcal
Fat: 14g fat
Carbs: 38g carbohydrates
Protein: 18g protein
Fiber: 4g fiber
Sugar: 6g sugar
Sodium: 700mg sodium

Tips

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating in a 350°F oven.

Serving Suggestions

FAQ

Can I use no-boil lasagna noodles?

Absolutely, just adjust the baking time if needed.

Can I assemble this ahead of time?

Yes, refrigerate overnight and add 10 minutes to the baking time.

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