Fat Lessly

Veggie Lasagna

Veggie Lasagna

Ingredients:

  • 12 lasagna noodles (or gluten-free alternative)
  • 2 cups ricotta cheese
  • 3 cups fresh spinach
  • 1 zucchini, sliced thinly
  • 1 yellow squash, sliced thinly
  • 2 cups mushrooms, sliced
  • 1 jar marinara sauce (or homemade)
  • 2 cups mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
  • 2 garlic cloves, minced
  • 1 onion, diced
  • Olive oil
  • Salt and pepper

Time:

1 hour 15 minutes.

Steps:

  1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions.
  2. Sauté onion and garlic in olive oil until softened, then add spinach until wilted. Set aside.
  3. Sauté zucchini, squash, and mushrooms until tender. Season with salt and pepper.
  4. In a greased casserole dish, layer marinara sauce, noodles, ricotta-spinach mixture, sautéed vegetables, and mozzarella. Repeat layers and top with parmesan.
  5. Bake for 30-35 minutes until golden and bubbly.

Tips:

  • Use no-boil lasagna noodles to save time.
  • Add fresh basil or thyme to the ricotta mixture for extra flavor.

Benefits:

  • Packed with antioxidants from the vegetables.
  • High in calcium and protein from ricotta and mozzarella.
  • Great for vegetarians.
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