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Ingredients
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- 6 cups spinach, packed and chopped
- 2 cups ricotta cheese
- 1 large egg
- 2 tablespoons olive oil
- 4 cups zucchini, diced
- 3 cups bell peppers (red, yellow, orange), diced
- 5 cups mushrooms, diced
- 2 cups onions, diced
- 3 cloves garlic, minced
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon chili flakes
- 23 oz tomato sauce (1 large can, 680 ml)
- 5 oz tomato paste (1 can, 156 ml)
- Salt and pepper to taste
- 9 fresh lasagna sheets
- 2 cups shredded mozzarella cheese
Instructions
- Heat olive oil in a pan, sauté zucchini, bell peppers, mushrooms, and onions until soft.
- Stir in garlic and cook for an additional minute.
- Mix dried oregano, basil, chili flakes, tomato sauce, and tomato paste with sautéed vegetables, heating through.
- Preheat oven to 350°F (175°C) and spread the sauce at the bottom of the baking dish.
- Layer fresh lasagna sheets and add sauce and ricotta mixture, alternating layers.
- Top with remaining sauce and shredded mozzarella cheese.
- Cover with foil and bake for about 30 minutes; then broil for an additional 5 minutes.
Notes
Fresh herbs enhance the flavor; add them if available.
Let lasagna rest for 10-15 minutes before serving for cleaner slices.
Experiment with additional vegetables for variety.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 7
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 5
- Protein: 18
- Cholesterol: 50