Easy Vegetable Lasagna Recipe
With lots of vegetables including zucchini, summer squash and roasted red peppers the lasagna is flavorful, but not at all heavy. We really do not miss the meat. Add your favorite vegetables to this mushrooms, spinach or carrots would be great. When you cook the zucchini and squash try not to overcook them you want them to be tender, not mushy.
With lots of vegetables including zucchini, summer squash and roasted red peppers the lasagna is flavorful, but not at all heavy. We really do not miss the meat. Add your favorite vegetables to this mushrooms, spinach or carrots would be great. When you cook the zucchini and squash try not to overcook them you want them to be tender, not mushy.
- 2 large eggs
- 3 garlic cloves minced
- 2 tablespoons extra-virgin olive oil
- salt and fresh ground black pepper to taste
- 14 lasagna noodles (2 extra for filling in holes)
- 1 cup (140 grams) chopped onion (1/2 large onion)
- 1/8 teaspoon crushed red pepper flakes or more to taste
- 2 medium zucchini, cut into 1/2-inch pieces (about 1/2 pou
- 2 medium yellow squash, cut into 1/2-inch pieces (about 1/
- one (12-ounce) jar roasted red peppers drained and cut into 1/2-inch pieces, 1 heaping cup
- 1 can crushed tomatoes
- generous handful fresh basil leaves chopped
- one (15-ounce) container part-skim ricotta cheese
- 2 ounces (60 grams) parmesan cheese grated (about 1 cup)
- 8 ounces (230 grams) low-moisture mozzarella cheese, shred
- Carbohydrate 6.31151967149 g
- Cholesterol 105.75 mg
- Fat 6.10334567152734 g
- Fiber 1.53549154509798 g
- Protein 4.50862817884 g
- Saturated Fat 1.27662331018548 g
- Serving Size 1 1 Serving (143g)
- Sodium 157.580545492137 mg
- Sugar 4.77602812639202 g
- Trans Fat 0.578582574589425 g
- Calories 93 calories
Step-by-step
- Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. (We add a couple teaspoons of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil.
- Heat oven to 350 degrees F. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
- Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes. Add garlic, red pepper flakes, zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes.
- Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half; 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.
- Stir ricotta, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
- Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).
- Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture. Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.
- Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.
Leaving zucchini and yellow squash in the skillet too long destroys vegetable lasagna by releasing excess water into the sauce. Sauté these squashes for precisely five to eight minutes over medium heat, stopping when they soften while retaining a firm crunch. High-water vegetables demand active management during the reduction phase, so simmer the crushed tomatoes and roasted red peppers until the liquid reduces by half. This step prevents the noodles from floating or sliding apart when portioning slices later.
Assembling this dish requires a wide skillet with sides and a standard 13-inch by 9-inch baking dish. Cooks working with compact counter space can lay cooked lasagna noodles flat on a single sheet of aluminum foil to prevent tearing or sticking while building the layers. Shred low-moisture mozzarella cheese rather than using fresh mozzarella balls, which contain too much surface moisture and will make the ricotta layer watery during baking.
Cover the baking dish loosely with aluminum foil for the first twenty minutes at 350 degrees Fahrenheit, then remove the cover for fifteen minutes. This dual-stage baking schedule cooks the interior thoroughly before the parmesan and mozzarella cheeses develop a crusty edge. Slide the pan under the broiler for one to two minutes at the very end to achieve proper browning without overcooking the pasta.
Unbaked vegetable lasagna freezes well for up to two months when wrapped tightly in plastic wrap and heavy-duty foil. Thaw the frozen pan completely in the refrigerator for twenty-four hours before baking, adding ten to fifteen minutes to the covered baking time. Leftover baked portions keep safely in an airtight container in the refrigerator for three to four days and reheat efficiently in a 350-degree oven until steaming throughout.
