Vegetable Lasagna
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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:
- Preheat the oven to 400 degrees Fahrenheit
- Heat the olive oil in a large skillet on medium heat
- Add the onions and saute for 3-4 minutes
- Add the garlic, carrots, zucchini, salt and saute for another 10 minutes, stirring occasionally
- Add in the spinach and cook until it wilts
- 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
- 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
- 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
- The next layer will have another 3-4 noodles, the remaining veg/cheese mixture and ½ cup of shredded cheese
- 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
- 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!