Fresh Vegetable Lasagna with Spinach and Zucchini

Total Time:
2 hr 20 min
Prep:
25 min
Inactive:
15 min
Cook:
1 hr 40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 20 lasagna noodles
  • 3 tablespoons olive oil
  • 2 shallots, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 medium zucchini, halved lengthwise and chopped
  • 8 cups packed fresh spinach
  • 3 cups fresh ricotta cheese
  • 2 cups finely grated Parmesan
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 6 cups shredded mozzarella
  • 3 1/2 cups Chunky Marinara Sauce, recipe follows
  • Chunky Marinara Sauce:
  • 1/4 cup olive oil
  • 2 medium carrots, cut to 1/2-inch dice
  • 1 stalk celery, cut to 1/2-inch dice
  • 1 large yellow onion, cut to 1/2-inch dice
  • 3 cloves garlic, smashed and chopped
  • 1 tablespoon chopped fresh oregano
  • Pinch chile flakes, optional
  • One 28-ounce can tomato sauce puree
  • One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped, juice reserved
  • 8 to 10 fresh basil leaves
  • Kosher salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)

  • Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.

  • In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.

  • To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 3 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.

  • Cover with foil and bake for 40 minutes.

  • Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.

Chunky Marinara Sauce:
  • Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.

  • Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes, basil leaves and some salt and pepper. Bring to a simmer and cook for about 30 minutes.


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