OK, I am finished with heavy holiday foods. Time to get back to lots of vegetables and healthy eating. After a snowy day today, I thought it would be a great time to make a vegetable lasagna. I added zucchini, however, you certainly can experiment with different vegetables. This is a very easy and delicious recipe.
Vegetable Lasagna
2015-01-06 18:49:55
Serves 4
a healthy variation to a classic dish
Cook Time
50 min
Ingredients
- Sauce
- 1 tablespoon extra virgin olive oil
- 1 medium onion, medium dice
- 2 cloves garlic, minced
- 1 28 oz. can diced tomatoes, I prefer San Marzano tomatoes
- 1 8 oz. can tomato sauce
- 1 tablespoon dried oregano
- 3 tablespoon fresh basil, minced
- 1 teaspoon red pepper flakes, adjust to taste
- salt and pepper, to taste
- ------------------------
- 1 cup reduced fat ricotta cheese
- 1 egg, beaten
- 1/2 cup grated parmesan
- --------------------
- 8 no boil lasagna noodles
- 2 zucchini, sliced in 1/4 inch strips, lengthwise
Instructions
- In a medium saucepan saute onion in olive oil until transparent. Add garlic and sauté for an additional minute. Add remaining sauce ingredients, reduce heat to low and simmer for 20 -30 minutes.
- Combine ricotta, egg and parmesan and stir to combine
- In an 8 x 8 square pan, ladle 1/3 of the sauce and spread to coat bottom of pan.
- Layer one layer of sliced zucchini
- Top with 1/2 ricotta cheese mixture
- Layer 4 lasagna noodles
- Repeat sauce layer
- Repeat zucchini layer
- Repeat ricotta layer
- Repeat lasagna noodles
- Top with sauce layer
- Cover with foil - bake covered 350 ° - 50 minutes
- Remove from oven, keep covered and let rest for 15 minutes prior to serving.
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