Vegetable Lasagna
Ingredients
The noodles
-
9
noodles
oven-ready (no boil) whole wheat lasagna noodles
The vegetables
-
1
small
sweet potato, peeled and diced
-
2
red
bell peppers, chopped
-
1
small
red onion, diced
-
1
medium
zucchini, chopped
-
1
package
frozen spinach, drained and squeezed dry
The cheese
-
15
ounces
part-skim ricotta cheese
-
2
cups
freshly grated melty Italian cheese (mozzarella, Fontina, or Provolone)
-
½
cup
freshly finely grated Parmesan cheese
-
1
large
egg
The sauce
-
2
jars
good quality tomato pasta sauce (24 ounces each)
-
1½
tablespoons
extra-virgin olive oil
-
2
teaspoons
balsamic vinegar
The seasonings
-
1
teaspoon
dried basil
-
¾
teaspoon
kosher salt
Instructions
- Preheat the oven to 400°F and coat a baking dish with nonstick spray.
- Sauté the sweet potato, bell peppers, red onion, zucchini, dried basil, and salt until tender and beginning to brown.
- Stir in the tomato sauce and balsamic vinegar, then simmer for about 10 minutes.
- In a bowl, mix the ricotta, ¼ cup Parmesan, egg, and remaining salt, then stir in the spinach.
- Spread a layer of sauce in the baking dish, add noodles, and layer with ricotta mixture and sauce.
- Repeat layering with more noodles, remaining ricotta, and mozzarella cheese.
- Top with final noodles, remaining sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes, then uncover and rotate the dish, baking for another 15 to 20 minutes.
- Let cool for 15 minutes before serving, garnished with fresh basil.
Nutrition Facts (estimated)
Servings
8
Calories
356
Total fat
16g
Total carbohydrates
33g
Total protein
22g
Sodium
785mg
Cholesterol
65mg
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