Description
A hearty and flavorful lasagna packed with roasted vegetables, creamy ricotta, and fresh spinach.
Ingredients
Scale
- 2 cups roasted mixed vegetables (zucchini, eggplant, bell peppers)
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 9 lasagna noodles, cooked
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Layer 1/3 of marinara sauce in a baking dish.
- Place 3 lasagna noodles over the sauce.
- Spread half the ricotta cheese over the noodles.
- Top with half the roasted vegetables and spinach.
- Repeat layers: sauce, noodles, ricotta, vegetables, and spinach.
- Finish with a layer of noodles, sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 15 minutes until bubbly.
- Let rest 10 minutes before serving.
Notes
- Use no-boil lasagna noodles for quicker prep.
- Substitute cottage cheese for ricotta if preferred.
- Roast vegetables ahead to save time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 30mg
Keywords: roasted vegetable lasagna, vegetarian lasagna, ricotta spinach lasagna