Hearty Vegetable Lasagna for Two
"A comforting and flavorful vegetable lasagna, perfectly portioned for two, packed with fresh garden vegetables, rich marinara, and creamy cheese layers. Ideal for a cozy dinner."
Ingredients
All Steps
- 1
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (approx. 8x8 inch or similar size for 2 servings).
- 2
Cook the lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking, then lay them flat on parchment paper or a clean surface.
- 3
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the sliced zucchini and cook until slightly tender, about 5-7 minutes. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and dried oregano. Remove from heat.
- 5
In a medium bowl, combine ricotta cheese, half of the grated Parmesan cheese, a pinch of salt, and a pinch of black pepper. Mix well.
- 6
Spread a thin layer of marinara sauce on the bottom of your prepared baking dish.
- 7
Place two lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles. Top with half of the cooked vegetable mixture, then sprinkle with a third of the shredded mozzarella.
- 8
Repeat the layering: two more noodles, the remaining ricotta mixture, the remaining vegetable mixture, and another third of the mozzarella.
- 9
Finish with the last two noodles, the remaining marinara sauce, and the last third of the mozzarella and remaining Parmesan cheese.
- 10
Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden.
- 11
Let the lasagna rest for 5-10 minutes before serving to allow it to set, then slice and enjoy.