Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cups fresh spinach
- 2 cups cremini mushrooms, sliced
- 2 cups alfredo or white sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté mushrooms, bell peppers, and zucchini until tender. Add spinach and cook until wilted. Season with salt and pepper.
- Spread a thin layer of white sauce in a baking dish. Layer with noodles, sautéed vegetables, ricotta, and mozzarella. Repeat layers, ending with cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Let cool slightly before serving. Garnish with Parmesan and fresh herbs if desired.
Notes
- You can use gluten-free noodles if preferred.
- Feel free to add other vegetables like zucchini or eggplant.
- For a vegan version, substitute cheeses with vegan alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baking, sautéing
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg