Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups chopped zucchini
- 1 cup sliced mushrooms
- 2 cups fresh spinach leaves
- 3 cups shredded mozzarella cheese
- 2 cups grated Parmesan cheese
- 4 cups béchamel sauce (see notes)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add zucchini, mushrooms, salt, and pepper. Cook until vegetables are tender. Stir in spinach and cook until wilted. Remove from heat.
- In a baking dish, spread a thin layer of béchamel sauce. Layer with lasagna noodles, vegetable mixture, béchamel, and cheese. Repeat layers, ending with cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes for bubbly, golden cheese.
- Let rest 10 minutes before serving. Garnish with fresh basil if desired.
Notes
- Use gluten-free noodles for a gluten-free version.
- You can substitute spinach with kale or perhaps roasted peppers for variety.
- Ensure béchamel is smooth and creamy for the best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg