Veggie Lasagna
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 333
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 46
- Sodium
- 691
- Total: 1 hr 45 min
- Active: 45 min
Ingredients
2 tablespoons unsalted butter
8 ounces zucchini (about 1 medium), sliced into 1/2-inch rounds
8 ounces yellow squash (about 1 medium), sliced into 1/2-inch rounds
1 cup sliced baby bella mushrooms
1 cup spinach
Salt and freshly ground black pepper
Cooking spray, for spraying the baking dish
9 lasagna noodles (7 inches by 3 inches), cooked according to the package instructions
One 15-ounce container whole-milk ricotta cheese
Cherry Tomato Sauce, recipe follows
1 cup fresh basil leaves
1 cup shredded mozzarella
Cherry Tomato Sauce:
2 pounds cherry tomatoes
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
1 tablespoon olive oil
10 garlic cloves, unpeeled
1 white onion, roughly chopped
Salt and freshly ground black pepper
Directions
- Preheat the oven to 350 degrees F.
- Melt the butter in a large saute pan on medium heat. Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes. Add the mushrooms and cook for about 3 minutes. Add the spinach and turn off the heat. Toss to combine, letting the spinach wilt. Season with salt and pepper.
- Spray a 9-by-13-by-2-inch baking dish with cooking spray. Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap). Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly. Top with 1/2 cup of the basil. Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil. Repeat a third time, but finish the top layer with the mozzarella.
- Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes.
Cherry Tomato Sauce:
- Preheat the oven to 350 degrees F.
- Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet. Season with salt and pepper and toss, making sure everything is evenly coated. Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes.
- Carefully peel the garlic, making sure not to burn your fingers. Transfer the ingredients to a blender and process until smooth. Check for seasoning and add more salt and pepper if desired. Reserve for later use.