Vegetable Lasagna | Simple Italian Dinner

My sister and I made this Vegetable Lasagna recipe from Tastes Lovely, and it’s absolutely delicious. My sister’s version was made using cows milk cheese, while mine was made with only goat cheese.

Slice and half your zucchini and squash.
Slice and half your zucchini and squash.
Dice your onion. We used fresh onions from the Davidson Farmers Market.
Dice your onion. We used fresh onions from the Davidson Farmers Market.
Saute your veggies...
Saute your veggies…
While there is a wide variety of tomato sauce and marinaras to choose from, I adore this Red Heirloom Pasta Sauce.
While there is a wide variety of tomato sauce and marinaras to choose from, I adore this Red Heirloom Pasta Sauce.
For my sisters lasagna, she used a ricotta and spinach mixture...
For my sisters lasagna, she used a ricotta and spinach mixture…
First, a layer of tomato sauce.
First, a layer of tomato sauce.
Then an uncooked noodle. (the moisture in your other ingredients will cook it throughly without overdoing it.
Then an uncooked noodle. (the moisture in your other ingredients will cook it throughly without overdoing it.
Cheese and spinach layer.
Cheese and spinach layer.
Veggie layer.
Veggie layer.
All done and ready to enjoy.
All done and ready to enjoy.

Vegetable Lasagna

Ingredients:

  • 2 zucchini, chopped
  • 1 yellow onion, chopped
  • 2 cloves of garlic, grated or finely minced
  • 1 tbsp oliv oil
  • 32 oz container ricotta cheese
  • 2 10 oz packages frozen spinach, thawed and all water squeezed out
  • 1 egg
  • 1 tsp salt
  • 1 tsp pepper
  • 16 oz shredded mozzarella cheese
  • 2 25 oz jars marinara sauce
  • 9 oz package No Boil lasagna noodles

Directions:

  1. Preheat oven to 400 degrees with the oven rack in the middle position
  2. Preheat a medium size skillet over medium high heat. Add the olive oil, then cook the zucchini and onion for 5-7 minutes until softened. Add in the garlic, cook another 30 seconds until fragrant. Remove from heat and seat aside.
  3. While the vegetables are cooking, in a medium size mixing bowl combine the ricotta cheese, spinach, egg, salt and pepper. Stir to combine. Set aside.
  4. Assemble the lasagna in a 9×13 baking dish. Layer in this order. tomato sauce, noodles, spinach ricotta mixture, zucchini onion mixture, mozzarella cheese, tomato sauce, noodles, spinach ricotta mixture, zucchini onion mixture, mozzarella cheese, tomato sauce, noodles, spinach ricotta mixture, zucchini onion mixture, mozzarella cheese, noodles, tomato sauce, mozzarella cheese.
  5. Cover the lasagna with parchment paper, then aluminum foil.
  6. If freezing, make sure the aluminum foil is covering it so it is airtight. Will keep in the freezer for 3 months. When ready to cook, bake on a parchment lined baking sheet at 400 degrees for 90 minutes covered, then 15 minutes uncovered, or until the cheese is melted and just starting to brown.
  7. If not freezing, bake on a parchment lined baking sheet for 45 minutes covered, then 15 minutes uncovered, or until the cheese is melted and just starting to brown.
  8. Remove from oven and allow to sit for 10 minutes. Cut and serve warm.
  9. Leftovers will keep in an airtight container.

I promise you, this lasagna is so delicious that you will absolutely not miss the meat… and I may be a little biased, but going the goat cheese option is definitely the way to go!

~thefoodie

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