Vegetable Lasagna
6 servings
50 min active time
1 h 50 min total time
4.0 (2 votes)
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Ingredients
12 oz
1 lb   sliced thin lengthwise
1 lb   or eggplant / sliced thin lengthwise
9 oz   chopped
24 oz
1   beaten
2 tsp   minced
14 cup
12 tsp
24 fluid oz
12 oz
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
3%
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
Display images:
  • 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.
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    • 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.
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    • 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
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    • 5Add ½ of the ricotta mixture and ⅓ of the mozzarella
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    • 6Spread ⅓ of the remaining marinara
    • 7Repeat steps 3, 4, 5 (not 6).
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    • 8End with a layer of noodles
    • 9Finish with marinara and remaining mozzarella cheese. Cover all noodles so that they do not dry.
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    • 10Bake for 30 minutes, covered with foil for the first 20 minutes. Allow to cool for 15 minutes prior to serving.
About the recipe
profile picture Published by Julien Amelot
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