Vegetable Lasagna
Ingredients
The sauce
-
1
tablespoon
olive oil
-
½
cup
onion, finely diced
-
¾
cup
carrots, peeled and finely diced
-
1
cup
zucchini, finely diced
-
¾
cup
yellow squash, finely diced
-
1
each
red bell pepper, cored, seeded and finely diced
-
5
ounces
fresh baby spinach leaves
-
to taste
salt and pepper
-
2
teaspoons
garlic, minced
-
24
ounces
marinara sauce
-
8
ounces
tomato sauce
The filling
-
15
ounces
ricotta cheese
-
2
each
eggs
-
¾
cup
grated parmesan cheese
-
1
cup
shredded mozzarella cheese
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
½
teaspoon
Italian seasoning
For assembly
-
1
box
lasagna noodles
-
2
cups
shredded mozzarella cheese
-
2
tablespoons
chopped parsley
-
to taste
cooking spray
Instructions
- Heat olive oil in a large pan over medium heat, then add onions and carrots and cook for 3-4 minutes.
- Add zucchini, yellow squash, and red bell pepper to the pan and cook for an additional 5-6 minutes until tender.
- Stir in spinach and cook until wilted, then season with salt and pepper.
- Add garlic and cook for 30 seconds, then pour in marinara and tomato sauces and bring to a simmer.
- Simmer the sauce for 10 minutes.
- Prepare the cheese filling by mixing ricotta, eggs, parmesan, 1 cup mozzarella, salt, pepper, and Italian seasoning in a bowl.
- Cook lasagna noodles according to package directions.
- Preheat the oven to 375°F and coat a 9"x13" pan with cooking spray.
- Spread a small amount of sauce on the bottom of the pan, add a layer of noodles, then half of the cheese mixture, and top with a third of the vegetable sauce.
- Repeat the layers, ending with the vegetable sauce on top.
- Cover with foil and bake for 45 minutes.
- Uncover, add remaining mozzarella cheese, and bake for an additional 15 minutes until cheese is melted and browned.
- Sprinkle with parsley, let stand for 5-10 minutes, then cut into slices and serve.
Nutrition Facts (estimated)
Servings
12
Calories
364
Total fat
15g
Total carbohydrates
37g
Total protein
20g
Sodium
814mg
Cholesterol
73mg
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