Vegetable Lasagna Casserole
A heartwarming twist on the classic lasagna, packed with fresh veggies and rich cheeses, perfect for cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 lasagna noodles, cooked
- 15 oz ricotta cheese
- 2 zucchini, sliced
- 2 cups spinach
- 3 cups marinara sauce
- 2 cups mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions until they’re al dente. Drain and lay them flat on a clean kitchen towel.
- Add a drizzle of olive oil in a large skillet over medium heat, toss in zucchini and cook for 3-4 minutes. Add spinach and cook until wilted. Season with salt and pepper.
- Combine ricotta cheese with half a cup of marinara sauce and a sprinkle of salt and pepper in a bowl.
- Grab a 9×13-inch baking dish, spread marinara sauce at the bottom, layer noodles, ricotta mixture, vegetables, and mozzarella cheese. Repeat the layers and top with remaining mozzarella and marinara.
- Bake covered with aluminum foil for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden brown.
- Let it rest for 10-15 minutes before slicing.
Notes
This dish can be prepared in advance and stored in the fridge for up to 24 hours before baking. Perfect for busy weeknights!
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg
Keywords: vegetable lasagna, casserole, vegetarian recipes, comfort food