Description
A delicious and hearty lasagna filled with seasonal autumn vegetables and creamy ricotta cheese, perfect for a comforting meal.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a large bowl, mix ricotta cheese, spinach, oregano, basil, salt, and pepper.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the zucchini, bell pepper, and mushrooms.
- Add another layer of marinara sauce and sprinkle with mozzarella cheese.
- Repeat the layering process with the remaining ingredients, finishing with noodles, marinara sauce, and a topping of Parmesan and mozzarella cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until golden and bubbly.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to add any other seasonal vegetables you enjoy.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a gluten-free version, use gluten-free lasagna noodles.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Autumn Vegetable, Ricotta, Lasagna, Comfort Food, Italian Cuisine