Vegetable Lasagna

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VEG+LASAGNA.jpg

Prep time: 30 minutes
Cook time: 30 minutes
Total time : 1 hour
Servings: 8

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2-3 large carrots, chopped
  • 2 zucchini, chopped (or you can substitute bell pepper, mushrooms, or squash)
  • ½ teaspoon salt
  • 5-6 ounces spinach, chopped
  • 2 cups marinara sauce
  • 2 cups ricotta cheese or cottage cheese
  • 19-12 sheets no boil lasagna noodles
  • 2 cups grated, part-skim mozzarella cheese

Instructions:

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Heat the olive oil in a large skillet on medium heat
  3. Add the onions and saute for 3-4 minutes
  4. Add the garlic, carrots, zucchini, salt and saute for another 10 minutes, stirring occasionally
  5. Add in the spinach and cook until it wilts
  6. Place 1 cup of the ricotta cheese (or cottage cheese) into the food processor and blend until it’s smooth. Transfer to a large mixing bowl
  7. Place your vegetable mixture into the food processor bowl and pulse a few times until the vegetables are chopped. Transfer to the bowl with the whipped cheese. Add in the remaining ricotta cheese along with the salt and pepper. Give it a good mix to combine
  8. Spread ¾ cup of marinara sauce in the bottom of your baking dish. Add 3 - 4 lasagna noodles (however many will fit in the bottom of your baking dish) and top with ½ of your veg/cheese mixture, then ½ cup of marinara sauce and ½ cup of shredded cheese
  9. The next layer will have another 3-4 noodles, the remaining veg/cheese mixture and ½ cup of shredded cheese
  10. Finally, top with 3 - 4 noodles, ¾ cup of the marinara sauce and 1 cup of the shredded cheese. Make sure the noodles are completely covered with sauce
  11. Wrap with aluminum foil and bake for 20 minutes. Remove the foil, rotate the pan and cook uncovered for another 10 minutes. Once it cools, you’re ready to eat!