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Vegetable Lasagna

  • 8servings
  • 273calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, E
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Tomato-Basil Sauce (recipe)

  2. 2 tablespoons olive oil

  3. 4 medium carrots, thinly sliced

  4. 3 medium zucchini, thinly sliced

  5. 6 ounces spinach leaves, washed, stemmed and torn in bite-size pieces

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon black pepper

  8. 1 egg

  9. 3 cups ricotta cheese

  10. 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

  11. 12 uncooked lasagna noodles

  12. 1/2 cups (6 ounces) shredded mozzarella cheese

  13. 1/2 cups (6 ounces) shredded Monterey Jack cheese

  14. 1/2 cup water

  15. Belgian endive leaves, Bibb lettuce leaves and fresh basil sprigs

Instructions Jump to Ingredients ↑

  1. Prepare Tomato-Basil Sauce.

  2. Heat oil in large skillet over medium heat until hot. Add carrots; cook and stir 4 minutes . Add zucchini; cook and stir 8 minutes or until crisp-tender. Add spinach; cook and stir 1 minute or until spinach is wilted. Stir in salt and pepper.

  3. Preheat oven to 350°F. Beat egg in medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese.

  4. Spread 1 cup Tomato-Basil Sauce in bottom of 13X9-inch baking pan; top with 4 uncooked lasagna noodles. Spoon 1/3 of ricotta cheese mixture over noodles; carefully spread with spatula.

  5. Spoon 1/3 of vegetable mixture over cheese. Top with 1 cup Tomato-Basil Sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheeses. Repeat layers 2 times beginning with noodles and ending with mozzarella and Monterey Jack cheeses. Sprinkle with remaining 2 tablespoons Parmesan cheese.

  6. Carefully pour water around sides of pan. Cover pan tightly with foil.

  7. Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes . Cut into squares. Garnish, if desired.

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