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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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Guiltless Cheesy Mac
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By wendafm
on December 26, 2012
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Altered the recipe slightly. I used 2 bags of fresh spinach instead of frozen. Added fresh chopped uncooked spinach to ricotta cheese mixture, approx. 2 cups. Sauteed spinach in pan w/olive oil, sea salt and black pepper, drained excess liquid. Arranged layer of sauteed spinach in middle to break up layers of zucchini & squash. Lasagna was absolutely delicious, great flavor and a big hit at Christmas dinner.
By Swidgen
on February 25, 2012
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This lasagna was good, we'll definitely be making it again but we both agreed that it was slightly lacking in flavor. I think we'll add some dried Italian spices and maybe some red pepper to spice it up a bit. Also I like a bit more mozzarella but that's just a personal preference. I cut my squash in tiny matchsticks on my mandolin slicer and sauted them for 8 minutes instead of 5.
By Deedie Wannabee
Dayton, OH
on February 02, 2012
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Very good and mild. Love the fresh veggies and all the basil. I will probably kick the tomato sauce up a notch the next time I make it. Just make sure you use a sauce you really like and this recipe is perfect. I am combining this with my mom's recipe to make the perfect meat and veggie lasagna.
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