Description
A vibrant lasagna featuring layers of zucchini, eggplant, mushrooms, and spinach combined with tomato sauce and creamy ricotta, perfect for a hearty vegetarian meal.
Ingredients
Scale
- 2 Zucchini
- 1 Eggplant
- 3 cups Spinach
- 2 cups Mushrooms
- 4 cups Tomato sauce
- 1 cup Vegetarian ricotta cheese
- 2 tbsp Olive oil
- 4 cloves Garlic, minced
- 1 tbsp Italian seasoning
- Salt, to taste
- Pepper, to taste
- Fresh basil, for garnish
- Parmesan cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice zucchini, eggplant, and mushrooms.
- Sauté garlic in olive oil, add mushrooms and spinach, cook until wilted, then set aside.
- In a baking dish, spread a layer of tomato sauce, then layer sliced vegetables, sautéed spinach and mushrooms, and dollops of vegetarian ricotta.
- Season with Italian seasoning, salt, and pepper.
- Repeat layers until all ingredients are used, finishing with a layer of sauce and ricotta on top.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
- Let cool slightly, garnish with fresh basil, and serve.
Notes
Make-ahead dish; can be stored in the refrigerator for 3-4 days. For freezing, wrap tightly for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
Keywords: lasagna, vegetarian, Mediterranean, summer vegetables, comfort food