Vegetable Lasagna
Bon appetit! This lasagna is bursting with veggie goodness! Making lasagna a little more green and healthy. A great way of getting the kids to eat some vegetables, this is a dinner to be enjoyed by all.
Ingredients
For 0006 Person(s)
Recipe
- 9 ounce(s) box ready-made lasagna noodles
- 1 tablespoon(s) olive oil
- 4 cup(s) pasta sauce (Marinata or tomato basil)
- 1 zucchini, thinly sliced long ways
- 1 sweet onion, chopped
- 1 crook neck squash, thinly sliced long ways
- 1 cup(s) broccoli florets
- 2 garlic cloves, crushed
- 1 cup(s) spinach
- 1 tablespoon(s) fresh basil, chopped
- 1 teaspoon(s) oregano
- 1 dash(es) salt, to taste
- 1 dash(es) pepper, to taste
- 2 cup(s) reduced fat mozzarella cheese, shredded
- 2 cup(s) low-fat ricotta cheese
Directions
- Preheat oven to 375 degrees F
- Boil lasagna noodles following box instructions
- Cut zucchini and squash into thin slices long ways
- Heat the oil in a skillet. Add zucchini & squash and sauté over medium heat for 2-3 minutes, stirring frequently.
- Add the spinach, garlic and onions to the skillet and season. Cook on medium heat for 2-3 minutes, stirring frequently.
- Cut broccoli florets into small popcorn sized pieces. Steam or boil until softened.
- In a large bowl add 1 ½ cups of shredded mozzarella and Ricotta cheese and basil. Mix together.
- Add sautéed vegetables, broccoli and oregano into cheese mixture.
- Stir until evenly mixed.
- In a 9 X 13 inch oven safe pan, place lasagna noodles to cover bottom of pan. Top with a layer of cheese and vegetable mixture. Add a layer of pasta sauce on top of that. Add lasagna noodles on top of pasta sauce and repeat for three layers. Top with ½ cup of mozzarella cheese and place in oven for 35 minutes or until cheese is melted and bubbling and golden brown. Remove from heat and serve immediately.
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