Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups fresh spinach, chopped
- 1 red bell pepper, diced
- 1 yellow zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups béchamel sauce
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add bell peppers, zucchini, and cherry tomatoes, cook until tender. Season with salt and pepper.
- Spread a thin layer of béchamel sauce at the bottom of the dish. Place three lasagna noodles over the sauce.
- Layer half of the sautéed vegetables, spinach, dollops of ricotta, and a sprinkle of mozzarella.
- Repeat layers with noodles, vegetables, ricotta, and mozzarella. Top with remaining béchamel, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until golden bubbly.
- Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- You can swap vegetables based on seasonality or preferences.
- For a vegan version, substitute ricotta with vegan cheese and use plant-based béchamel.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 60mg