Description
A delicious vegetable lasagna that layers no-boil noodles, a blend of sautéed vegetables, ricotta mixture, and mozzarella cheese baked to perfection.
Ingredients
Scale
- 16 ounces no-boil lasagna noodles
- 3 cups your favorite pasta sauce
- 1 cup water
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 small green zucchini (diced small)
- 1 small yellow zucchini (diced small)
- 2 medium carrots (diced small)
- 1 medium red pepper (diced small)
- 1 cup sliced mushrooms
- 3 cups baby spinach
- 2 cloves garlic (minced)
- 454 grams ricotta cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 2 tablespoons Parmesan cheese
- 3 cups mozzarella cheese
Instructions
- Soak your lasagna noodles in water while you chop the vegetables; a long plastic container does the trick. Make sure that they are covered with water.
- Place the olive oil and onions into a large skillet. Fry until the onions are tender-crisp, then add in the other vegetables. Continue to cook until the vegetables are tender-crisp.
- Add in the spinach and cook until wilted. Remove the skillet from the heat.
- To prepare the ricotta mixture, mix together the ricotta, egg, Italian seasoning and Parmesan. Set aside.
- Preheat your oven to 350 °F while you prepare the lasagna layers.
- Take the pasta sauce and in another bowl combine it with a cup of water. Then on the bottom of a 9×13 pan pour and spread out 1/2 a cup of the sauce.
- Drain the noodles and then put your first layer on. Don’t be afraid to do them patchwork, they do not fit perfectly. I used 4 across the width and one laying at the bottom and this used up the entire box of noodles.
- Add another half a cup of sauce on top.
- Use 1/3 of your fried veggies on top of that sauce.
- Dab on a 1/3 of the ricotta mixture on top of those veggies.
- Repeat the layers until you have only the top layer of noodles then pour the remainder of the sauce on top.
- Cover with tinfoil and bake in a 350 degree oven for approximately 45 minutes or until the noodles are tender.
- Remove from the oven and top with the mozzarella cheese then return the pan uncovered to the oven for another 10-15 minutes, until the cheese looks melted and slightly bubbled.
- Let it sit for 5-10 minutes, then slice and serve.
Notes
- For best results, allow the lasagna to rest before slicing to maintain its layers.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg