Name: Garden Vegetable Zucchini Lasagna No Pasta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 large zucchinis, sliced lengthwise; 1 tablespoon olive oil (15 ml); 1 medium onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 cups fresh spinach, chopped (60 g); 1 cup mushrooms, sliced (100 g); 1 teaspoon dried oregano (1 g); 1 teaspoon dried basil (1 g); 1/2 teaspoon salt (3 g); 1/4 teaspoon black pepper (0.5 g); 1 cup ricotta cheese (250 g); 1 egg; 2 cups shredded mozzarella cheese (200 g); 1/4 cup grated Parmesan cheese (25 g); 1 jar marinara sauce (24 oz (680 g) / 680 g)

Description

Discover a delicious Garden Vegetable Zucchini Lasagna recipe that’s pasta-free! Learn how to make this healthy and flavorful dish on our cooking website today.

Ingredients

2 large zucchinis, sliced lengthwise
1 tablespoon olive oil (15 ml)
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups fresh spinach, chopped (60 g)
1 cup mushrooms, sliced (100 g)
1 teaspoon dried oregano (1 g)
1 teaspoon dried basil (1 g)
1/2 teaspoon salt (3 g)
1/4 teaspoon black pepper (0.5 g)
1 cup ricotta cheese (250 g)
1 egg
2 cups shredded mozzarella cheese (200 g)
1/4 cup grated Parmesan cheese (25 g)
1 jar marinara sauce (24 oz (680 g) / 680 g)

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Instructions

Preheat oven to 375°F (190°C).
Slice zucchinis lengthwise into thin strips.
Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté until translucent.
Add minced garlic and cook for 1 minute.
Stir in diced red and yellow bell peppers.
Add sliced mushrooms and sauté until softened.
Mix in chopped spinach and cook until wilted.
Season with oregano, basil, salt, and black pepper.
In a bowl, combine ricotta cheese and egg.
In a baking dish, spread a thin layer of marinara sauce.
Place a layer of zucchini slices over the sauce.
Spread half of the ricotta mixture over the zucchini.
Add half of the sautéed vegetable mixture over the ricotta.
Sprinkle with 1 cup of shredded mozzarella cheese.
Repeat the layers: sauce, zucchini, ricotta, vegetables, and mozzarella.
Top with the remaining marinara sauce.
Sprinkle with grated Parmesan cheese.
Cover the dish with foil.
Bake in the preheated oven for 30 minutes.
Remove foil and bake for an additional 10 minutes.
Let the lasagna cool for 10 minutes before serving.

Notes

Note text here
Try using low-fat ricotta cheese for a lighter option.
Mix in diced tomatoes or chopped kale for added flavor and nutrients.
Ensure marinara sauce and shredded cheeses are gluten-free certified for a gluten-free version.