- 9-12 no-boil lasagna noodles
- 1 large jar (about 24 oz) of marinara sauce
- 15 oz ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 lb fresh spinach, rinsed and chopped (or use frozen spinach, thawed and drained)
- 1 medium zucchini, thinly sliced
- 1 bell pepper, diced
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano or Italian seasoning
- Fresh basil for garnish (optional)
- 2 large onions, sliced
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Preheat Oven:
- Preheat your oven to 375°F (190°C).
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Prepare Vegetables:
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened.
- Add the bell pepper, zucchini, and spinach. Cook until the vegetables are just tender and the spinach has wilted. Season with salt, pepper, and dried oregano.
- Remove from heat and set aside.
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Mix Cheeses:
- In a bowl, mix together the ricotta cheese, egg, half of the grated Parmesan cheese, and a pinch of salt and pepper. Set aside.
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Assemble Lasagna:
- Spread a thin layer of marinara sauce over the bottom of the baking dish.
- Place a layer of lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Add half of the sautéed vegetables over the ricotta layer.
- Sprinkle a layer of mozzarella cheese.
- Repeat the layers: sauce, noodles, ricotta mixture, vegetables, and mozzarella cheese.
- Top with a final layer of noodles, the remaining sauce, and sprinkle the rest of the Parmesan and mozzarella cheeses.
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Bake:
- Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
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Serve:
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There is a non-vegetarian option too
- Let the lasagna cool for 10-15 minutes before slicing.
- Garnish with fresh basil leaves if desired.
- Serve warm and enjoy