How to Make Vegetable Lasagna With Spinach : Fun With Food

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

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

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content without losing flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie, dairy-free option that adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for sautéing.

Preheat the oven to 375°F (190°C).

Cook lasagna noodles according to package instructions until al dente; drain and set aside.

Heat olive oil in a skillet over medium heat; add chopped onion and garlic, sauté until translucent, about 3-4 minutes.

Add diced zucchini and bell pepper to the skillet; cook until tender, about 5 minutes.

Stir in spinach and cook until wilted, about 2-3 minutes; season with salt, black pepper, basil, and oregano.

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

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

Layer noodles over the sauce, followed by half of the vegetable mixture, and half of the ricotta mixture.

Repeat the layering process with another layer of noodles, marinara sauce, vegetables, and ricotta mixture.

Top with remaining noodles, marinara sauce, and sprinkle with remaining mozzarella and parmesan cheese.

Cover the dish with aluminum foil and bake for 25 minutes; remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.

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

Cooking Techniques

Spice Level:

Allergens