Saturday, April 20, 2019
This Easy Vegetable Lasagna Recipe is a lightened up take on a comforting classic that still tasted decadent. It is the perfect way to incorporate fresh produce into a one-dish meal that your family is going to love. I’ve used gluten-free noodles, but whole grain or conventional pasta will work perfectly if your family doesn’t avoid gluten. This easy and delicious dinner is one you will make time and again.
Make It Vegan:
Use vegan ricotta, Parmesan, and mozzarella. Most pasta is vegan but double check!
Make it Keto / Low Carb:
Make sure all of your cheeses are full fat. Marinara should be sugar-free. Omit the lasagna noodles and use zucchini in place of it. To do this, use a mandolin, food processor, or very sharp knife to cut zucchini into ribbons. Bake the ribbons in a 350 degree oven for 5 minutes, and then transfer to paper towels to absorb any extra moisture. Use the prepared zucchini ribbions
NOTES:
WHAT VEGETABLES ARE GOOD IN LASAGNA?
There are so many vegetables that work in lasagna. You can saute red pepper, onions and mushrooms and add any of them to your lasagna. Zucchini, spinach, squash and eggplant are other great options.
DO I HAVE TO COOK SPINACH BEFORE PUTTING IT IN LASAGNA?
Yes, you need to cook spinach before you put it in your lasagna. The reason is that spinach gives off a lot of liquid when it is cooked and if you do not pre-cook it before putting it into your lasagna it will be very watery.
You’ll Need:
- 1 pound zucchini trimmed and sliced thin lengthwise
- 9 ounces fresh spinach chopped
- 24 ounces ricotta cheese
- 3 ounces parmesan
- 1 egg beaten
- 2 teaspoons minced garlic
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1/2 teaspoon crushed red pepper
- 24 ounces marinara
- 12 ounces part-skim mozzarella
- 12 ounces gluten free lasagna noodles cooked according to package directions
Instructions:
- Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
- Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
- Preheat an oven to 350 degrees.
- In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
- Coat a 13 x 9 casserole dish with cooking spray and spread 1/2 cup of the Marinara on the bottom. Top with a layer of noodles, a layer of zucchini, 1/2 of the ricotta mixture and mozzarella. Spread 1/3 of the remaining marinara and repeat the layers. End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.
Make It Vegan:
Use vegan ricotta, Parmesan, and mozzarella. Most pasta is vegan but double check!
Make it Keto / Low Carb:
Make sure all of your cheeses are full fat. Marinara should be sugar-free. Omit the lasagna noodles and use zucchini in place of it. To do this, use a mandolin, food processor, or very sharp knife to cut zucchini into ribbons. Bake the ribbons in a 350 degree oven for 5 minutes, and then transfer to paper towels to absorb any extra moisture. Use the prepared zucchini ribbions
NOTES:
WHAT VEGETABLES ARE GOOD IN LASAGNA?
There are so many vegetables that work in lasagna. You can saute red pepper, onions and mushrooms and add any of them to your lasagna. Zucchini, spinach, squash and eggplant are other great options.
DO I HAVE TO COOK SPINACH BEFORE PUTTING IT IN LASAGNA?
Yes, you need to cook spinach before you put it in your lasagna. The reason is that spinach gives off a lot of liquid when it is cooked and if you do not pre-cook it before putting it into your lasagna it will be very watery.