Ingredients
Scale
- 12 lasagna sheets
- 2 cups fresh spinach, chopped
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 8 oz mushrooms, sliced
- 2 cups shredded mozzarella cheese
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups béchamel sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna sheets according to package instructions, drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms, red bell pepper, and zucchini until tender. Add spinach and cook until wilted. Season with salt and pepper.
- In a mixing bowl, combine ricotta, Parmesan, and half of the mozzarella.
- Spread a thin layer of béchamel sauce at the bottom of a baking dish.
- Layer 4 lasagna sheets, followed by half of the sautéed vegetables, half of the ricotta mixture, and a layer of béchamel. Repeat layers.
- Top with remaining mozzarella cheese.
- Bake uncovered for 30-35 minutes until bubbly and golden on top.
Notes
- You can add other vegetables like carrots or broccoli for variation.
- For a vegan version, substitute cheese with plant-based alternatives and use a vegan béchamel.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Layered baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg