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Garden Vegetable Lasagna
Whole-wheat lasagna layered with spinach, zucchini, mushrooms, and ricotta.
70 minutes6 servings480 cal*
VegetarianFreezer friendly
Gather
Ingredients
- 9 whole-wheat lasagna sheets
- 2 zucchini
- 8 oz mushrooms
- 4 cups spinach
- 15 oz ricotta
- 3 cups tomato sauce
- 1 cup mozzarella
Make
Method
- 01
Sauté zucchini and mushrooms; fold in spinach.
- 02
Layer sauce, pasta, ricotta, vegetables, and mozzarella.
- 03
Cover and bake at 190°C / 375°F for 40 minutes; uncover for 10.
Cook's note
Taste as you go and adjust seasoning to suit you. If you have allergies or a medically prescribed diet, check every product label and consult a qualified professional.
