Ingredients
Scale
- 2 zucchinis, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cups fresh spinach
- 12 no-boil lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups white sauce (béchamel)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté bell peppers until tender, season with salt and pepper.
- Layer a small amount of white sauce on the bottom of a baking dish.
- Place lasagna noodles over the sauce, then add a layer of cooked vegetables, spinach, ricotta, and mozzarella.
- Repeat layers until all ingredients are used, finishing with a layer of white sauce and cheese on top.
- Cover with foil and bake for 35 minutes, then remove foil and bake for an additional 10 minutes until golden brown.
- Garnish with fresh basil before serving.
Notes
- Use fresh, high-quality vegetables for best flavor.
- Can be made ahead and refrigerated before baking.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Bake
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg