Vegetable Lasagna



Ingredients for Vegetable Lasagna

1 bunch of broccoli (small to medium heads)
4 large carrots
1 medium zucchini

1 pound of skim ricotta cheese
1 8 ounce package of skim shredded mozzarella cheese
1/4 cup grated parmesan reggiano cheese

1 to 2 large jars of spaghetti sauce (basil or marinara works best)

2 tbsp. olive oil
1 clove of garlic, minced
1/2 cup water

1/4 tsp. nutmeg
1 tbsp. parsley
1 tbsp. basil
2 tsp. oregano

package of lasagna noodles

An oven preheated to 350°
a 9x13 glass baking dish
large mixing bowl
food processor
slotted spoon
aluminum foil

Directions

Mince garlic and sauté it in a pan with the olive oil.

While the garlic sautés, use your food processor to finely chop the broccoli, carrots, and zucchini. When the garlic is tender, put the chopped vegetables into the pan with the garlic. Add the water, and sprinkle the nutmeg on the top. Steam covered.

While the vegetables cook, mix the ricotta, parmesan, and mozzarella cheeses in the large mixing bowl. Add in the parsely, basil, and oregano to the cheese, and mix thoroughly.

Do not precook the lasagna noodles!

After the vegetables have cooked for about 10 to 15 minutes, scoop them out into the cheese mixture in the mixing bowl. Use a slotted spoon to avoid bringing excess moisture into the mix. If the vegetables seem to have much standing liquid, drain them first.

Mix thoroughly, combining the vegetables and garlic with the cheese.

In the bottom of the baking disk, pour a thin layer of spaghetti sauce. You're looking to coat the bottom, but to not have any depth to the sauce.

Lay lasagna noodles on top of the thin layer of sauce so you have the bottom of the pan completely covered in a single layer of noodles. With the long noodles we buy, that's three noodles.

Spoon out half of the cheese and vegetable mix on top of the noodles. Spread it out so it's evenly distributed.

Cover that layer with more sphagetti sauce, then add another layer of noodles. Spoon the rest of the cheese and vegetable mix on top of those noodles.

Cover that with more sauce, then a final layer of lasagna noodles. Put another thin layer of sauce on top of the noodles to keep them from getting hard and chewy when baking.

Your pan is probably pretty full at this point, but cover it all with foil and bake at 350° for 45 minutes. Depending on how much spaghetti sauce you used, you may want to put the baking dish on a cookie sheet just in case you get some sauce boiling over. It may take a couple of times to hit upon the amount of spaghetti sauce that makes the vegetable lasagna turn out just the way you like.

At the end of 45 minutes, remove the foil and bake uncovered for another 15 minutes.

Remove and allow the vegetable lasagna to cool before trying to cut pieces.

Feel free to adjust the proportions of broccoli and carrots. The amount of zucchini should stay small, unless you like your lasagna more soupy than solid, since the zucchini generates liquid.

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