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Vegetable-loaded whole wheat lasagna for a healthy twist!

Vegetable-loaded whole wheat lasagna
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A healthy twist on traditional lasagna, packed with vegetables and made with whole wheat pasta.

Ingredients

Scale
  • 9 whole wheat lasagna noodles
  • 2 cups spinach, chopped
  • 1 zucchini, sliced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • 2 cups ricotta cheese
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the whole wheat lasagna noodles according to package instructions; drain and set aside.
  3. In a large bowl, mix the ricotta cheese, spinach, Italian seasoning, salt, and pepper.
  4. In a baking dish, spread a layer of marinara sauce on the bottom.
  5. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the vegetables, and a layer of mozzarella cheese.
  6. Repeat the layers, finishing with a layer of noodles, marinara sauce, and topped with mozzarella and Parmesan cheese.
  7. Cover with foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  9. Let it cool for 10 minutes before slicing and serving.

Notes

  • Feel free to add any other vegetables you like.
  • This dish can be made ahead of time and stored in the refrigerator.
  • For a vegan option, substitute ricotta and mozzarella with plant-based alternatives.

Nutrition

Find it online: https://bibodorecipes.com/vegetable-loaded-whole-wheat-lasagna-recipe/