Description
A warm and hearty lasagna filled with roasted autumn vegetables, perfect for a cozy meal.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups zucchini, sliced
- 2 cups bell peppers, chopped
- 2 cups mushrooms, sliced
- 1 cup spinach
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the zucchini, bell peppers, and mushrooms with olive oil, Italian seasoning, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender.
- Cook the lasagna noodles according to package instructions.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer 3 lasagna noodles over the sauce, followed by half of the roasted vegetables, half of the ricotta, and a third of the mozzarella.
- Repeat the layers, finishing with a layer of noodles, marinara sauce, and the remaining mozzarella and parmesan cheese on top.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it cool for 10 minutes before slicing and serving.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a vegan version, use plant-based cheeses and noodles.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Autumn Roasted Veggie Lasagna, Cozy Recipe, Vegetarian Lasagna