Description
A creamy, vegetable-packed summertime lasagna layered with ricotta, mozzarella, spinach, mushrooms, and zucchini for a lighter yet comforting baked dish that is perfect for warm-weather meals.
Ingredients
- Lasagna noodles: 250 g
- Ricotta cheese: 400 g
- Shredded mozzarella cheese: 300 g
- Fresh spinach: 200 g
- Mushrooms (sliced): 250 g
- Zucchini (thinly sliced): 2 medium
- Garlic (minced): 3 cloves
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: 0.5 teaspoon
- Italian seasoning: 1 teaspoon
- Milk: 240 ml
- Fresh parsley (chopped): 2 tablespoons
Instructions
- Preheat the oven to 180°C and lightly grease a medium baking dish.
- Cook the lasagna noodles according to package instructions until just tender, then drain and set aside.
- Heat olive oil in a large skillet over medium heat, add garlic, mushrooms, and zucchini, and sauté until softened and fragrant.
- Add the spinach to the skillet and cook briefly until wilted, then remove from heat.
- In a mixing bowl, combine ricotta cheese, milk, salt, black pepper, and Italian seasoning until smooth and creamy.
- Spread a thin layer of the ricotta mixture in the baking dish, then add a layer of noodles, vegetables, ricotta mixture, and mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with noodles, remaining ricotta mixture, and mozzarella on top.
- Cover loosely and bake for 30 minutes, then uncover and bake for an additional 15 minutes until golden and bubbly.
- Remove from the oven and let rest for 10 minutes before slicing and serving.
Notes
- Let the lasagna rest before slicing to achieve clean, defined layers.
- Thinly slice vegetables to ensure even cooking and prevent excess moisture.
- Grate mozzarella fresh for the smoothest melt and best texture.
- Taste the ricotta mixture before assembling and adjust seasoning if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 55 mg
Keywords: summertime lasagna, vegetarian lasagna, vegetable lasagna, creamy lasagna, summer pasta bake