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.
A Weeknight Wonder: My Easy Vegetable Lasagna
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Between school pick-ups, after-school activities, and the ever-present mountain of laundry, the last thing I want to do is spend hours in the kitchen. That's why I've become a master of quick, easy, and satisfying meals, and this vegetable lasagna is a shining example. It’s packed with flavor, vibrant vegetables, and is surprisingly simple to make, even on the busiest of days. This recipe has become a family favorite, a delicious way to sneak in extra veggies, and a testament to the fact that healthy eating doesn't have to be complicated.
The beauty of this lasagna lies in its versatility. Feel free to experiment with different vegetables. I often add mushrooms, spinach, or even leftover roasted vegetables to change things up. The key is to not overcook the zucchini and squash; you want them to retain a bit of their texture and vibrant color. This recipe also allows me to utilize leftovers creatively. For example, if I've roasted extra vegetables for another meal, I can easily incorporate them into this lasagna, making it a truly efficient and resourceful dinner solution. The ricotta cheese mixture adds a lovely creamy texture, balancing the fresh vegetables perfectly. The layers of noodles, cheese, and vegetable sauce create a symphony of flavors and textures that will leave your family wanting more.
Beyond the ease and taste, this lasagna holds a special place in my heart because it represents a commitment to healthy family meals. It’s a recipe that allows me to nourish my family with wholesome ingredients without sacrificing precious time. This allows for more time focusing on the things that truly matter: family, friends, and those much-needed moments of relaxation at the end of a long day. The joy of gathering around the table, sharing laughter and stories over a simple yet flavorful meal, makes this lasagna more than just a recipe; it’s a treasured family tradition. This vegetable lasagna isn't just a dinner; it’s a celebration of family, good food, and the ability to create delicious memories without sacrificing time or energy.
Ingredient Variations and Tips:
Vegetables: Don't be afraid to get creative! Mushrooms, spinach, bell peppers, eggplant, and carrots are all fantastic additions. Consider using different types of squash – butternut squash, acorn squash, or delicata squash would all add wonderful flavor and texture.
Cheese: Experiment with different types of cheese to suit your preferences. A blend of cheeses can create a more complex flavor profile. Feta cheese, goat cheese, or even a sprinkle of Asiago would add interesting nuances.
Herbs and Spices: Enhance the flavor further with herbs and spices like oregano, thyme, rosemary, or a pinch of red pepper flakes. These will bring additional layers of aroma and depth of taste to the lasagna.
Noodles: While traditional lasagna noodles work perfectly, you can also use gluten-free noodles or even zucchini slices as a low-carb alternative. Consider using no-boil noodles for even faster preparation.
Make it Ahead: This recipe is also perfect for meal prepping. You can assemble the lasagna the night before and bake it the following day, making it an ideal option for busy weeknights.
This Easy Vegetable Lasagna is more than just a recipe; it's a testament to the power of simple, delicious, and healthy home-cooked meals. It’s the perfect recipe for busy weeknights or for impressing guests with minimal effort. Enjoy!
