Vegetable Lasagna with Spinach and Ricotta

• 12 lasagna noodles
• 15 oz ricotta cheese
• 2 cups fresh spinach, chopped
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, diced
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 egg
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook lasagna noodles according to package instructions until al dente.
3. 3 In a bowl, mix ricotta, egg, half of the mozzarella, Parmesan, garlic, basil, salt, and pepper.
4. 4 In a pan with olive oil, sauté zucchini, yellow squash, and bell pepper until tender.
5. 5 Layer a third of the marinara sauce in a 9x13 baking dish.
6. 6 Add a layer of noodles, followed by half of the ricotta mixture, spinach, and sautéed vegetables.
7. 7 Repeat layers ending with a layer of noodles and remaining marinara sauce.
8. 8 Top with remaining mozzarella.
9. 9 Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until bubbly.
10. 10 Let stand for 10 minutes before serving.

Equipment

• 9x13 baking dish
• Oven

Variations

• Add ground turkey or beef for a meat lover's version.
• Swap ricotta for cottage cheese for a lower-fat option.

Substitutions

• If ricotta isn't available, use a mix of cream cheese and Greek yogurt.
• Substitute fresh spinach with frozen spinach, thawed and drained.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• For a make-ahead option, assemble the lasagna and refrigerate overnight before baking.
• Use no-boil lasagna noodles to save time if preferred.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

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

Serving Suggestions

• Serve with a fresh green salad and garlic bread for a complete meal.

FAQ