Description
A delicious and nutritious high protein veggie lasagna packed with layers of vegetables and protein-rich ingredients.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups spinach, chopped
- 1 cup mushrooms, sliced
- 1 zucchini, sliced
- 1 bell pepper, diced
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a bowl, mix ricotta cheese, egg, spinach, Italian seasoning, salt, and pepper.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Add a layer of mushrooms, zucchini, and bell pepper.
- Sprinkle with mozzarella cheese.
- Repeat the layers, finishing with noodles and marinara sauce on top.
- Sprinkle Parmesan cheese over the final layer.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let it cool for 10 minutes before serving.
Notes
- Feel free to add other vegetables like eggplant or carrots.
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives.
- Can be made ahead and stored in the refrigerator for up to 2 days before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg