Lasagna Primavera
Lasagna Primavera is a vibrant, veggie-packed twist on the classic Italian comfort dish, perfect for embracing the flavors of the season. This layered masterpiece features tender lasagna noodles, a medley of sautéed vegetables like zucchini, carrots, bell peppers, and broccoli, and a creamy ricotta-Parmesan filling enhanced with fresh basil. Smothered in rich marinara sauce and gooey mozzarella, this meatless lasagna offers a hearty yet wholesome option for family dinners or special gatherings. With its blend of nutritious ingredients and comforting textures, this baked delight is an irresistible way to celebrate vegetarian cooking. Plus, it’s an easy-to-follow recipe that comes together in just over an hour, making it a go-to for weeknight cravings or weekend indulgence.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 2 medium Zucchini, diced
- 1 large Red bell pepper, diced
- 2 medium Carrots, diced
- 2 cups Broccoli florets
- 4 cups Baby spinach
- 15 ounces Ricotta cheese
- 1 large Egg
- 1 cup Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 5 cups Marinara sauce
- 0.25 cup Fresh basil leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside on a flat surface to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until softened.
Add minced garlic and cook for another 30 seconds until fragrant.
Stir in zucchini, red bell pepper, carrots, and broccoli. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add baby spinach to the skillet and cook for 2 more minutes until wilted. Remove from heat and season with salt and black pepper. Set the vegetable mixture aside.
In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and chopped basil. Mix well to form a smooth filling.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Lay 4 lasagna noodles over the sauce, slightly overlapping.
Spread one-third of the ricotta mixture over the noodles, followed by one-third of the sautéed vegetables, and 1 cup of marinara sauce. Sprinkle 1 cup of shredded mozzarella cheese on top.
Repeat the layering process two more times: noodles, ricotta mixture, vegetables, marinara sauce, and mozzarella cheese.
Finish the lasagna with a layer of marinara sauce and sprinkle the remaining mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with additional chopped basil if desired.
Nutrition Facts
Calories |
5437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.0 g | 269% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 8148 mg | 354% | |
| Total Carbohydrate | 650.3 g | 236% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 85.9 g | ||
| Protein | 273.0 g | 546% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5712 mg | 439% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 4227 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
