Friday, February 1, 2013

Vegetable/Vegetarian Lasagna

This is my healthier spin on Lasagna that my family loves! Even my meat loving husband (That sounded bad didn't it?). It's obviously not a diet recipe, but it has some good stuff in it. However, it's not allergy friendly for my 8 year old :/.

I like to make this ahead of time and have it in the fridge ready to bake a couple of hours-ish before dinner.


- 1 box of Whole Wheat Lasagna Noodles.

- 3 24oz jars of marinara sauce (or roughly 72ozs of homemade etc.)

- 1 2lb container of Ricotta Cheese.

- 6 cups of Shredded Mozzarella Cheese.

- 1 1/2 cups of Grated Parmesan Cheese.

- 3 cups of fresh Spinach.

- 2 medium size Zucchini.

- 2 medium size Summer Squash.

- Olive Oil

- Salt, Pepper, Italian Seasoning, Garlic Powder, Onion Powder, Oregano (dry or fresh, finely chopped) and Basil (dry or fresh, finely chopped).

- Large Deep Lasagna Pan


Thinly slice the zucchini and summer squash. Half or quarter the slices depending on the girth of the vegetables (heehee). Saute with roughly a tablespoon of Olive Oil until soft.

While sauteing the zucchini and squash, finely chop the fresh Spinach leaves (I use a Pampered Chef slap chopper thinger) and cook the Lasagna Noodles.

Tip: After draining the lasagna noodles, rinse and lay them out flat so they don't stick together and tear while assembling the lasagna!

Combine the container of Ricotta, 4 cups of Mozzarella, 1 cup of Grated Parmesan and the chopped spinach in a large bowl. Season to taste (we all like things a little different!) with salt, pepper, italian seasoning, onion powder, garlic powder, oregano and basil. Mix together thoroughly.


Preheat oven to 350.

Use the large deep lasagna pan.

Pour a layer of marinara sauce on the bottom of the pan before laying out your first layer of noodles.

After the first layer of noodles is down, using half of the cheese mixture, spread it over the entire bottom layer of noodles. Liberally poor marinara on top of the cheese (more or less depending on your preference), Lightly sprinkle some shredded mozzarella on top of the cheese and sauce.

Lay out another layer of lasagna noodles, this time laying them in the opposite direction of the first layer (You'll need to cut the noodles for the short direction of the pan). Take all of the cooked zucchini and squash and spread it over the entire second layer of noodles. Pour sauce over the zucchini sauce. Sprinkle with shredded mozzarella.

For the third layer, repeat the first, exactly. Top it off with a final layer of noodles. On top of that final layer, pour a good amount of marinara and then sprinkle with shredded mozzarella and grated parmesan. Just remember to alternate the direction of the noodles with each layer you put down. It makes the lasagna more stable.

Cover with foil and bake for approximately 1 hour and 15 minutes. Uncover and bake for an additional 15 minutes. Let cool for 15 minutes before cutting.

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