Vegetable Lasagna

Written by on in Dinner, Uncategorized

You won’t miss the meat in this vegetarian take on the Italian classic. The vegetables pair well with the garlicy cheese and tomato sauce. You can even get your kids to eat their veggies! Best of all, make over the weekend so it’s ready to go into the oven on a busy weeknight.

Vegetable Lasagna
Pin
Print

Vegetable Lasagna

Recipe by The Cooking LawyerCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • Box of ready to bake lasagna noodles

  • 32 oz. low fat ricotta cheese

  • 8 oz. mozzarella (I used fresh slices because that’s what I had but I often use fat-free shredded mozzarella)

  • 10 oz. jarred tomato sauce (I used Prego No Sugar Added – it was really tasty)

  • 2 zucchinis, cut into eighths length-wise and then cubed

  • 2 carrots, cut into quarters length-wise and then cubed

  • 1 medium onion, finely minced

  • 2 cups of fresh spinach (you can use frozen but I like the taste of fresh baby spinach instead; make sure you drain well if you use frozen spinach)

  • 2 cloves of garlic finely diced

  • 1 egg

  • pinch of crushed red pepper

  • 1 tsp Italian seasoning, divided

  • Salt and pepper to taste

  • Non-stick cooking spray

Directions

  • Instructions for Day of or Make Ahead
  • Mince onion. Add to pot, spray some non-stick cooking spray, and begin sweating it down on a low heat.
  • Dice zucchini and carrots. Add to the pot.
  • Mince garlic.
  • Once onion is translucent and carrots are softened, add garlic and spinach.
  • Once spinach is wilted, turn off heat. Season with salt, pepper, dash of crushed red pepper, and half of the Italian seasonings.
  • In a large mixing bowl, mix together egg, remainder of Italian seasoning, salt, pepper, crushed red pepper, and ricotta mixture.
  • In a large lasagna pan, add a layer of tomato sauce.
  • Add 1 layer of no bake lasagna noodles.
  • Layer ricotta cheese, vegetables, mozzarella cheese, and sauce.
  • Then begin again with another layer of no bake noodles, ricotta cheese mixture, vegetables, mozzarella cheese, and sauce.
  • For the final layer, add noodles, then sauce and cheese.
  • Cover with foil.
  • Day of Instructions
  • Add lasagna covered in 425 degree-preheated oven.
  • Bake for 20 minutes covered. Then remove cover.
  • Bake for another 10 minutes until cheese is bubbling.
  • Wait 10 minutes to cool before cutting.

Notes

  • You can add other vegetables depending on your tastes, like mushrooms or kale. This recipe yields lots of leftovers for an easy lunch the next day.

Subscribe to learn about my latest recipe posts.