By ashley park
Preheat the oven to 180°C (350°F).
Boil a large pot of water with a pinch of salt. Cook the lasagna sheets according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add chopped spinach and sliced zucchini. Sauté until the vegetables are tender, about 5 minutes. Season with a pinch of salt and black pepper.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Place one lasagna sheet on top.
Spread a portion of the ricotta/mozzarella mix over the lasagna sheet, then add a layer of sautéed vegetables. Repeat the layering process with the remaining lasagna sheets, ricotta/mozzarella mix, marinara sauce, and vegetables.
Finish with a layer of marinara sauce and sprinkle grated parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden brown.
While the lasagna bakes, prepare the side salad by chopping the lettuce, tomato, and cucumber. Toss them in a bowl with 1 tablespoon of olive oil, lemon juice, a pinch of salt, and black pepper.
Once the lasagna is done, let it cool for 5 minutes before serving with the side salad.
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This Vegetarian Pasta Main Course recipe is ready in 45 minutes and features lasagna sheets, ricotta/mozzarella mix, marinara sauce and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 180°C (350°F).
Boil a large pot of water with a pinch of salt. Cook the lasagna sheets according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add chopped spinach and sliced zucchini. Sauté until the vegetables are tender, about 5 minutes. Season with a pinch of salt and black pepper.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Place one lasagna sheet on top.
Spread a portion of the ricotta/mozzarella mix over the lasagna sheet, then add a layer of sautéed vegetables. Repeat the layering process with the remaining lasagna sheets, ricotta/mozzarella mix, marinara sauce, and vegetables.
Finish with a layer of marinara sauce and sprinkle grated parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden brown.
While the lasagna bakes, prepare the side salad by chopping the lettuce, tomato, and cucumber. Toss them in a bowl with 1 tablespoon of olive oil, lemon juice, a pinch of salt, and black pepper.
Once the lasagna is done, let it cool for 5 minutes before serving with the side salad.
Calories per Serving: 600
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