Ingredients
Scale
- 9 lasagna noodles
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups white sauce (béchamel)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add mushrooms, zucchini, and cherry tomatoes. Cook until tender. Season with salt and pepper.
- In a bowl, combine ricotta cheese with chopped spinach.
- In a baking dish, spread a layer of white sauce. Place three lasagna noodles over the sauce.
- Spread half of the ricotta mixture, half of the sautéed vegetables, and sprinkle with mozzarella cheese.
- Repeat layers: white sauce, noodles, ricotta mixture, vegetables, mozzarella. Top with remaining white sauce and Parmesan cheese.
- Bake uncovered for 35-40 minutes until bubbly and golden brown. Let rest 10 minutes before serving.
Notes
- You can substitute zucchini with eggplant for different flavor variations.
- For a richer sauce, add a splash of cream to the béchamel.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Baking, sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg