Vegetable Lasagna

Bon appetit! This lasagna is bursting with veggie goodness! Making lasagna a little more green and healthy. A great way of getting the kids to eat some vegetables, this is a dinner to be enjoyed by all.


Vegetable Lasagna

Ingredients

For 0006 Person(s)

Recipe

  • 9 ounce(s) box ready-made lasagna noodles
  • 1 tablespoon(s) olive oil
  • 4 cup(s) pasta sauce (Marinata or tomato basil)
  • 1 zucchini, thinly sliced long ways
  • 1 sweet onion, chopped
  • 1 crook neck squash, thinly sliced long ways
  • 1 cup(s) broccoli florets
  • 2 garlic cloves, crushed
  • 1 cup(s) spinach
  • 1 tablespoon(s) fresh basil, chopped
  • 1 teaspoon(s) oregano
  • 1 dash(es) salt, to taste
  • 1 dash(es) pepper, to taste
  • 2 cup(s) reduced fat mozzarella cheese, shredded
  • 2 cup(s) low-fat ricotta cheese

Directions

    1. Preheat oven to 375 degrees F
    2. Boil lasagna noodles following box instructions
    3. Cut zucchini and squash into thin slices long ways
    4. Heat the oil in a skillet. Add zucchini & squash and sauté over medium heat for 2-3 minutes, stirring frequently.
    5. Add the spinach, garlic and onions to the skillet and season. Cook on medium heat for 2-3 minutes, stirring frequently.
    6. Cut broccoli florets into small popcorn sized pieces. Steam or boil until softened.
    7. In a large bowl add 1 ½ cups of shredded mozzarella and Ricotta cheese and basil. Mix together.
    8. Add sautéed vegetables, broccoli and oregano into cheese mixture.
    9. Stir until evenly mixed.
    10. In a 9 X 13 inch oven safe pan, place lasagna noodles to cover bottom of pan. Top with a layer of cheese and vegetable mixture. Add a layer of pasta sauce on top of that. Add lasagna noodles on top of pasta sauce and repeat for three layers. Top with ½ cup of mozzarella cheese and place in oven for 35 minutes or until cheese is melted and bubbling and golden brown. Remove from heat and serve immediately.