Name: Vegetable lasagna
Prep time: 50 min
Total time: 110 min
Yield: 6 servings
Cuisine: italian
Ingredients: 12 oz lasagna noodles; 1 lb zucchini; 1 lb yellow squash; 9 oz spinach; 1.5 lbs ricotta cheese; 1 egg; 2 tsp garlic; 0.25 cup parsley; 0.5 tsp red pepper flakes; 0.75 quart marinara; 12 oz mozzarella

Vegetable Lasagna

6 servings

50 min active time

1 h 50 min total time

4.0 (2 votes)

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Ingredients

Unit system

	12 oz
	1 lb sliced thin lengthwise
	1 lb or eggplant / sliced thin lengthwise
	9 oz chopped
	24 oz
	1 beaten
	2 tsp minced
	¹⁄₄ cup
	¹⁄₂ tsp
	24 fluid oz
	12 oz

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

655

33%

Total Fat

26 g

33%

Cholesterol

117 mg

39%

Sodium

1093 mg

48%

Total Carbohydrates

69 g

25%

Fiber

6.6 g

24%

Total Sugar

14 g

Proteins

38 g

75%

Calcium

799 mg

61%

Iron

4.2 mg

23%

Potassium

1424 mg

30%

Vitamin D

0.66 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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Prepare Filling
- 1Cook the pasta in a large pot
- 2Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for ~10 minutes (adjust based on the thickness of slices). Remove from heat and set aside.
- 3Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean kitchen towel and squeeze out excess moisture.
- 4In a medium bowl, combine ricotta cheese, parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
- 5Preheat an oven to 350 degrees.
Assemble The Layers
- 1Coat a 13 x 9 casserole dish with cooking spray.
- 2Spread ½ cup of the Marinara on the bottom.
- 3Layer ⅓ of the noodles
- 4Add ½ the vegetables
- 5Add ½ of the ricotta mixture and ⅓ of the mozzarella
- 6Spread ⅓ of the remaining marinara
- 7Repeat steps 3, 4, 5 (not 6).
- 8End with a layer of noodles
- 9Finish with marinara and remaining mozzarella cheese. Cover all noodles so that they do not dry.
- 10Bake for 30 minutes, covered with foil for the first 20 minutes. Allow to cool for 15 minutes prior to serving.