Veggie Lasagna

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Preparation info

  • Servings:

    6

    ( 9 × 13 inch baking dish)
    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Okay, so lasagna is technically just another baked pasta dish, but I consider it a different beast, especially when you layer in delicious veggies that have been sliced thin to mimic the lasagna noodles. In the scheme of things, this is a pretty healthy lasagna dish and has some amazing flavors and textures.

Ingredients

  • 1 medium yellow squash
  • 1 medium zucchini
  • 1 medium eggplant
  • Olive oil
  • Salt and pepper
  • 1 pound lasagna noodles
  • 16 ounces fresh ricotta cheese
  • 8 ounces mozzarella cheese
  • 1 lemon, zest and juice
  • 4 cups marinara sauce
  • 1 cup grated Parmesan cheese

    Method

    1. Preheat oven to 350°F.
    2. Slice the squash, zucchini, and eggplant horizontally so you have long strips of thin veggies. Shoot for slices that are about ¼ inch thick.
    3. Lay out the eggplant on one baking sheet and the zucchini and squash on another. Drizzle with olive oil and salt. Bake the veggies for 10 minutes. The eggplant might need an extra 5 minutes.
    4. Turn up the oven heat to 400°F.
    5. Cook lasagna noodles according to package. They should be slightly undercooked. If you are pressed for time, feel free to use the no-cook noodles that are available in most stores.
    6. Combine the ricotta cheese, mozzarella, and lemon zest and juice.
    7. Add a few spoonfuls of sauce to the bottom of your lasagna pan and then lay in a layer of lasagna noodles. Don’t worry if some are broken; just get a nice solid layer in the pan.
    8. Next add your eggplant slices to the pan. If they won’t all fit, make them fit! Try not to overlap them though. Then add one-third of your cheese mixture and drizzle a thin layer of sauce over it.
    9. Next add another layer of noodles, the squash and zucchini slices, another third of the cheese mixture, and more sauce. Again, you can really squeeze the veggies in there, but try not to overlap.
    10. For the top layer, add more noodles and the rest of the sauce and the cheese mixture. Spread Parmesan cheese on top and sprinkle with salt and pepper.
    11. Bake the lasagna until edges are browned, about 30 to 35 minutes. Let the dish cool for 5 minutes before slicing and serving.