Vegetable Lasagna

TOTAL TIME: 1 hr 40 min
Prep: 30 min
Inactive Prep: 10 min
Cook: 1 hr
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • Two 15-ounce containers part-skim ricotta
  • 2 large eggs
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon cracked black pepper, plus more for seasoning
  • One 10-ounce package frozen chopped spinach, thawed, excess moisture squeezed out
  • 2 cups shredded mozzarella cheese
  • 1 1/2 cups shredded Parmesan
  • 1 cup fresh basil leaves, torn
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Directions

Preheat the oven to 400 degrees F.

In a medium bowl, whisk together the ricotta, eggs, salt and pepper. Add the spinach and stir to combine. In a separate bowl, combine the mozzarella, Parmesan and basil.

Heat a large skillet over medium-high heat and add the oil. Add the garlic and onions and cook, stirring, 1 minute. Add the carrots, yellow squash and zucchini, and cook until the vegetables are tender, 3 to 5 minutes. Season with salt and pepper. Remove from the heat and drain off any excess liquid.

Spread a third of the marinara sauce over the bottom of a 9 by 13-inch baking dish. Arrange a layer of lasagna noodles on top. Spread a third of the ricotta mixture over the noodles, followed by a third of the cooked vegetables. Sprinkle with a third of the shredded cheese mixture. Repeat to make two more layers, ending with the shredded cheese mixture on top. Cover the top of the dish with aluminum foil and bake 30 minutes. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more. Let cool at least 10 minutes before serving.

Per serving: Calories 573; Total Fat 27 grams; Saturated Fat 13 grams; Protein 35 grams; Total Carbohydrate 48 grams; Sugar: 4 grams; Fiber 6 grams; Cholesterol 143 milligrams; Sodium 1873 milligrams;

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Newest Ratings and Reviews

Read all 10 reviews

  • on March 08, 2014

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    yum!

    people found this review Helpful.
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  • on January 07, 2014

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    Very good recipe, I felt it needed just a couple more ingredients so I added chopped meat & sweet italian sausage. Sooo much yummier now.

    people found this review Helpful.
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  • on December 30, 2013

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    I don't usually enjoy cooking but this was fun and easy to make. I added half of a red bell pepper and a pint of fresh mushrooms. The prep took longer than listed and lasagna took longer to cook but turned out delicious. Better fresh than leftover.

    people found this review Helpful.
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