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:
- 9 lasagna noodles, cooked according to package directions
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 1 (24-ounce) jar marinara sauce
- 15 ounces part-skim ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
Steps
- 1 Preheat oven to 375°F.
- 2 In a large skillet, heat olive oil over medium heat. Sauté zucchini and mushrooms until tender.
- 3 Add spinach to the skillet and cook until wilted.
- 4 In a bowl, mix ricotta, egg, Parmesan, basil, salt, and pepper until combined.
- 5 Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- 6 Layer 3 noodles over the sauce, followed by a third of the ricotta mixture, vegetables, and marinara sauce.
- 7 Repeat layers twice more, ending with a layer of noodles and marinara sauce.
- 8 Top with mozzarella cheese.
- 9 Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until bubbly and golden.
- 10 Let stand for 10 minutes before serving.
Equipment
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
Variations
- Add ground turkey or beef for a meaty version.
- Use butternut squash in place of zucchini for a seasonal twist.
Substitutions
- Substitute cottage cheese for ricotta if preferred.
- Use fresh herbs like basil or parsley in place of dried if available.
Pairings
- Garlic bread
- Caesar salad
- Red wine
Nutrition
Calories:
350 kcal
Fat:
14g fat
Carbs:
38g carbohydrates
Protein:
18g protein
Fiber:
4g fiber
Sugar:
6g sugar
Sodium:
700mg sodium
Tips
- For a make-ahead option, assemble the lasagna and refrigerate overnight before baking.
- Use no-boil lasagna noodles to save time if desired.
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
- Serve with a side of garlic bread and a fresh green salad.
- Pair with a glass of red wine for a cozy dinner.
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.