Description
A comforting and delicious meal that combines fresh zucchini and spinach in a satisfying lasagna.
Ingredients
Scale
- 3 zucchinis, sliced
- 2 cups fresh spinach
- 1 pound ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 9 lasagna noodles
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 clove garlic, minced
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and add minced garlic. Cook until fragrant.
- Add sliced zucchini and spinach, cooking until softened. Season with Italian seasoning.
- In a baking dish, spread some marinara sauce, then layer noodles, ricotta, zucchini-spinach mix, mozzarella, and Parmesan. Repeat layers.
- Top with remaining marinara and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until cheese is bubbly.
- Let it rest for 10 minutes before serving.
Notes
- For added flavor, consider mixing in some herbs like basil or oregano.
- Letting the lasagna rest helps it to set, making it easier to cut.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Zucchini Spinach Vegetarian Lasagna, vegetarian, comfort food