By Blaire
Preheat your oven to 375°F (190°C).
Slice the zucchini thinly. In a large skillet, heat olive oil over medium heat. Add the sliced zucchini and mushrooms, sauté for about 5-7 minutes until they are soft. Season with salt and pepper, then remove from heat.
In a large mixing bowl, combine ricotta cheese, sautéed spinach, and 1 teaspoon of mixed Italian herbs. Adjust the seasoning with salt and pepper if necessary.
Spread 1 cup of tomato sauce at the bottom of a 9x13 inch baking dish.
Place 3 lasagna sheets over the sauce. Layer half of the ricotta-spinach mixture over the sheets, followed by half of the sautéed zucchini and mushrooms.
Sprinkle 1 cup of mozzarella cheese over the vegetables. Repeat the layers with another 3 sheets of lasagna, the remaining ricotta-spinach mixture, the rest of the vegetables, and another cup of mozzarella cheese.
Top with the final 3 lasagna sheets, spread the remaining tomato sauce over the top, and sprinkle with the remaining mozzarella cheese and 1 teaspoon of mixed Italian herbs.
Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
While the lasagna is baking, toss the mixed salad with the light vinaigrette in a salad bowl.
Allow the lasagna to cool for 5-10 minutes before slicing and serving with the side salad.
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This Vegetarian Main Course Dinner recipe is ready in 1 hour and 15 minutes and features Lasagna sheets, Ricotta cheese, Mozzarella cheese and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 375°F (190°C).
Slice the zucchini thinly. In a large skillet, heat olive oil over medium heat. Add the sliced zucchini and mushrooms, sauté for about 5-7 minutes until they are soft. Season with salt and pepper, then remove from heat.
In a large mixing bowl, combine ricotta cheese, sautéed spinach, and 1 teaspoon of mixed Italian herbs. Adjust the seasoning with salt and pepper if necessary.
Spread 1 cup of tomato sauce at the bottom of a 9x13 inch baking dish.
Place 3 lasagna sheets over the sauce. Layer half of the ricotta-spinach mixture over the sheets, followed by half of the sautéed zucchini and mushrooms.
Sprinkle 1 cup of mozzarella cheese over the vegetables. Repeat the layers with another 3 sheets of lasagna, the remaining ricotta-spinach mixture, the rest of the vegetables, and another cup of mozzarella cheese.
Top with the final 3 lasagna sheets, spread the remaining tomato sauce over the top, and sprinkle with the remaining mozzarella cheese and 1 teaspoon of mixed Italian herbs.
Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
While the lasagna is baking, toss the mixed salad with the light vinaigrette in a salad bowl.
Allow the lasagna to cool for 5-10 minutes before slicing and serving with the side salad.
Calories per Serving: 480
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