Ingredients
Pasta and Sauce
- 9 pieces Lasagna noodles
- 2 cups White sauce (béchamel or Alfredo) You can use store-bought or homemade.
Cheese
- 15 oz Ricotta cheese
- 2 cups Mozzarella cheese Shredded for topping.
- 1/2 cup Parmesan cheese For topping.
Vegetables
- 2 cups Fresh spinach
- 1 medium Zucchini, chopped
- 1 cup Mushrooms, sliced
- 1 medium Bell pepper, chopped Any color.
Seasonings and Oil
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Italian seasoning
Method
Preparation
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
- Add chopped zucchini, mushrooms, and bell peppers; cook until tender.
- Stir in fresh spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
Assembly
- In a baking dish, spread a layer of white sauce, place noodles, then add a layer of the veggie mixture, dollops of ricotta cheese, and a sprinkle of mozzarella.
- Repeat the layers until all ingredients are used, finishing with noodles and white sauce.
- Top with remaining mozzarella and sprinkle with parmesan.
Baking
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes or until golden and bubbly.
- Let it cool for a few minutes before slicing and serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 3gSugar: 5g
Notes
For extra flavor, consider adding cooked ground meat or a mix of different cheeses. You can also use pre-made white sauce for convenience. This recipe can be made vegan by substituting dairy cheese with plant-based options.
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