Delicious Vegetarian Lasagna With Homemade Marinara Sauce

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat content without sacrificing flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular pasta sheets

Whole wheat noodles add fiber and nutrients.

Preheat the oven to 375°F (190°C).

Cook lasagna noodles according to package instructions until al dente, then drain.

Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant, about 2-3 minutes.

Add chopped zucchini and bell peppers to the skillet, cooking until softened, about 5-7 minutes.

Stir in spinach and cook until wilted, about 2 minutes. Season with salt, black pepper, basil, and oregano.

In a bowl, combine ricotta cheese, half of the mozzarella, and half of the parmesan. Mix well.

Spread a layer of tomato sauce on the bottom of a baking dish.

Layer cooked lasagna noodles over the sauce, followed by half of the vegetable mixture, and half of the cheese mixture.

Repeat the layers, finishing with a layer of noodles topped with remaining tomato sauce and cheeses.

Cover the baking dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, until cheese is bubbly and golden.

Let the lasagna rest for 10 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens