Garden Vegetable Lasagna
Garden Vegetable Lasagna
2018-08-07 17:18:11
A healthy garden vegetable lasagna, with layers of spinach ricotta, zucchini and onions, noodles, marinara sauce, and mozzarella cheese. A delicious vegetarian lasagna that freezes wonderfully, so make a double batch and freeze another one for later!
Ingredients
- 3-4 medium zucchini, chopped
- 1 yellow onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 32 oz. container ricotta cheese
- 1 10 oz. package frozen spinach, thawed and squeeze out all water
- 1 egg
- 16 oz. shredded mozzarella cheese
- 2 25 oz. jars of marinara sauce
- 2 boxes NO BOIL lasagna noodles
- 1 teaspoon each salt/pepper
- 1 medium lemon zest and juice (optional)
Instructions
- Preheat oven to 400 degrees with the oven rack in the middle position.
- 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 set aside.
- While the vegetables are cooking, in a medium size mixing bowl combine the ricotta cheese, spinach, egg, salt and pepper, lemon zest and juice (optional). Stir to combine. Set aside.
- 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, tomato sauce, mozzarella cheese.
- Cover the lasagna with parchment paper, then aluminum foil.
- 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.
- 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.
- Remove from oven and allow to sit for 10 minutes. Cut and serve warm.
- Leftovers will keep in an airtight container for 1 week.
Adapted from Tastes Lovely
Adapted from Tastes Lovely
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