Delicious Vegetable Lasagna
Ingredients
- 2 tbsp olive oil
- 12 oz baby spinach
- 2 red peppers sliced
- 2 yellow peppers sliced
- 1 white onion sliced
- 1 lb mushrooms sliced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes
- 2 1/2 cups ricotta cheese
- 1 cup parmesan cheese grated
- 3 cloves garlic minced
- 1 tsp dried basil
- 1 tbsp dried oregano
- 1 egg
- 1 box no boil lasagna noodles
- 2 cups mozzarella cheese I use a mixture of fresh and shredded
- 2 jars Rose Romano’s Red Bells or a jarred marinara with roasted peppers
- 1/4 cup flat leaf parsley chopped
Instructions
- In a large sauté pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes.
- Add red and yellow peppers. Cook until soft, about 10 minutes.
- Add spinach and season with 1/2 teaspoon each salt, pepper, and red pepper flakes. Cook until wilted, about 2 more minutes.
- Set the vegetable mixture aside.
- In another bowl, mix together ricotta cheese, parmesan cheese, egg, garlic, oregano, basil and remaining salt, pepper, and red pepper flakes. Set aside.
- To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and ricotta mixture.
- Add a layer of vegetables.
- Add slices of fresh mozzarella and shredded mozzarella.
- Repeat until you have used all of the ingredients. Top with chopped parsley.
- Bake in a preheated 350 degree oven for 1 hour covered with foil. Remove the foil and bake an additional 20 minutes. Let rest for 20 minutes before slicing.
Nutrition
Serving: 1gCalories: 264kcalCarbohydrates: 15gProtein: 16gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 56mgSodium: 561mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!