Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups sliced zucchini
- 1 cup diced bell peppers
- 2 cups fresh spinach
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups white sauce (béchamel or creamy sauce)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté zucchini, bell peppers, and spinach until tender. Season with salt and pepper.
- Spread a thin layer of white sauce on the bottom of a baking dish.
- Layer with lasagna noodles, sautéed vegetables, dollops of ricotta, and shredded mozzarella. Repeat layers, ending with cheeses on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with grated Parmesan and fresh basil if desired.
Notes
- You can substitute the vegetables with seasonal produce or favorites.
- For a vegan version, use dairy-free cheese and white sauce.
- Ensure the dish rests before slicing for clean servings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg