Description
A refreshing twist on the classic lasagna, perfect for summer with fresh vegetables and a light sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté zucchini, bell pepper, and spinach until tender.
- 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 ricotta, sautéed vegetables, mozzarella, and Parmesan.
- Repeat the layers, finishing with a layer of noodles topped with marinara sauce and remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until cheese is bubbly.
- Let it cool for 10 minutes before slicing and serving.
Notes
- Feel free to add other summer vegetables like eggplant or squash.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a lighter version, use low-fat cheese.
- Prep Time: 20 minutes
- Cook Time: 40 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: 3g
- Protein: 20g
- Cholesterol: 40mg
Keywords: Summer Lasagna, Vegetarian Lasagna, Fresh Lasagna, Classic Dish