Description
A healthier twist on traditional lasagna packed with creamy ricotta and vibrant vegetables.
Ingredients
- Lasagna noodles (whole wheat or gluten-free)
- Zucchini
- Eggplant
- Spinach
- Bell peppers
- Garlic
- Olive oil
- Ricotta cheese (part-skim recommended)
- Marinara sauce (low-sodium or homemade)
- Mozzarella cheese (part-skim recommended)
- Parmesan cheese
- Fresh basil
Instructions
- Prepare the vegetables: Wash and slice zucchini, eggplant, bell peppers, and spinach; dice garlic.
- Sauté the mixture: Heat olive oil in a skillet, add garlic, then zucchini, eggplant, and bell peppers; cook until tender, then add spinach.
- Prepare the ricotta mixture: Combine ricotta, salt, pepper, and half of the chopped basil in a bowl.
- Assemble the lasagna: Layer marinara sauce, lasagna noodles, ricotta mixture, sautéed vegetables, and repeat layers.
- Top with cheese: Finish with noodles, marinara, mozzarella, and parmesan on top.
- Bake: Cover and bake for 30 minutes at 375°F, then uncover and bake for an additional 15 minutes.
- Let it rest: Allow the lasagna to rest for 10 minutes before slicing.
Notes
Consider using nutritional yeast as a dairy-free alternative for the Parmesan.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg
