Vegetable Lasagna
Delicious and filling meal for the whole family
This is a vegetable twist on a Lasagna, full of flavor and simple fresh ingredients. It is hearty and can feed the whole family. No one will miss the meat.
- 3 Whole Zuchinni (Sliced)
- 1 Cup Onion (Diced)
- 1 Cup Mushrooms (Diced)
- 1 Cup Spinach (Sliced)
- 2 TBSP Olive Oil
- 1 tsp Salt
- 30 Ounces Fat Free Ricotta Cheese
- 1 tsp Olive Oil
- 1 Cup Fat Free Mozzerella
- 1/2 Cup Parmesan Cheese
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 TSBP Dried Italian Seasoning
- 32 Ounce Canned Whole Plum Tomatoes
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Dried Basil
- 12 Ounce Dried Lasagna Noodles
- 2 Cups Fat Free Mozzerella Cheese
- 1 Cup Parmesan Cheese
Gather all the necessary equipment and ingredients. Wash your vegetables thoroughly.
Chop the onion and slice the Zucchini and set aside. Then chop the mushrooms and Spinach and place in a bowl.
Start the tomato sauce by adding the canned tomatoes and seasonings to a pot and cook on medium heat for 15 minutes. Use the back of the spoon and break up the tomatoes. Once sauce has reached desired taste remove from heat and set aside.
Sauté the onions, and zuchinni in olive oil for 6-7 minutes until softened.
Mix in the spinach and mushrooms and sauté for an additional 5 minutes until spinach has wilted. Take off the heat and set it aside.
While the vegetables are sautéing in a medium sized bowl add Ricotta cheese, Parmesan cheese, seasonings and olive oil. Mix together and set aside.
Bring a large pot of salted water to a boil and cook Lasagna noodles until almost done about 10 minutes. Drain the pot of noodles and rinse with cool water.
Spray a 9x13 baking dish with a non-stick spray. Then add 3 noodles to the bottom of the pan. Then add in 1/2 of the vegetable mixture, top it off with 1/2 of the tomato sauce. Then place three more noodles on top.
Spread 1/2 of the Ricotta mixture on top of the noodles then layer 3 more noodles. Repeat the layers with vegetable mixture finishing with the Ricotta. Top the lasagna with remaining cheeses and bake for 50 minutes with aluminum foil over the top. Remove aluminum foil and bake for an additional 10 minutes. let it rest 15 minutes before serving.
This recipe can be made in advance just put it in the fridge before placing it in the oven. Taste everything before assembling salt and pepper preferences vairy.