Lasagna Primavera
Try this Lasagna Primavera recipe, or contribute your own.
Try this Lasagna Primavera recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 cup chopped carrots
- 2 cups chopped broccoli
- 3 zucchini (about 2 1/2 to 3 cups finely chopped – m
- 2 squash (about 2 cups finely chopped – 1/4-inch or
- 20 ounces chopped frozen spinach thawed and drained well (or squeezed through a towel)
- 3 cups ricotta cheese
- 16 ounces mozzarella shredded (about 4 cups)
- 4-6 ounces parmesan cheese shredded (about 1 1/2 cups)
- 2 (24-ounce) jars pasta sauce or use 6 cups of homem
- 12 no-boil lasagna noodles (i love the barilla brand) or 12 regular lasagna noodles, boiled and drained
- Carbohydrate 16.4122925814357 g
- Cholesterol 86.5131861228999 mg
- Fat 22.4673681540869 g
- Fiber 4.1202709791467 g
- Protein 36.8474184079045 g
- Saturated Fat 13.7647226801257 g
- Serving Size 1 1 Serving (345g)
- Sodium 715.93561873588 mg
- Sugar 12.292021602289 g
- Trans Fat 1.65080582232385 g
- Calories 408 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Combine all the chopped vegetables (carrots, broccoli, zucchini, squash) with 1/2 teaspoon salt and steam briefly, for 2-3 minutes, to soften them just a bit (they’ll finish cooking in the oven after the lasagna is assembled).
- In a medium bowl, combine the ricotta, spinach and salt. Mix well.
- Lightly grease a 9X13-inch pan.
- Spoon about 3/4 cup sauce onto the bottom of the pan and spread around. It will be a thin layer.
- Cover with four no-boil lasagna noodles, overlapping slightly.
- Spoon in 1/3 of the lightly steamed vegetables evenly.
- Spread 1/3 of the ricotta mixture over the vegetables then sprinkle with 1/3 of the mozzarella and 1/4 of the Parmesan cheese.
- Pour 1/3 of the remaining sauce over the cheese, lightly spreading it to the edges.
- Repeat the layers (noodles, vegetables, ricotta, mozzarella/parm, sauce) two more times, ending with the last of the sauce.
- Sprinkle the remaining Parmesan cheese over the top. This lasagna will be piled high – above the rim of your 9X13-inch pan, but it will settle as it bakes.
- Cover the lasagna with a sheet of lightly greased foil and place the 9X13-inch pan on a large baking sheet lined with foil (this is important since the lasagna will bubble and spit over the edge a bit as it bakes).
- Bake, covered, for 50 minutes.
- Uncover and bake 10 minutes longer.
- Let stand for 15 minutes before serving.
Lasagna Primavera: A Springtime Delight
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. But believe me, it doesn't have to be! This Lasagna Primavera recipe has become a staple in my home, a perfect blend of fresh spring vegetables and creamy ricotta, all nestled between layers of perfectly cooked pasta. It's elegant enough for a dinner party, yet simple enough for a weeknight meal. The best part? It's surprisingly easy to make, even on the busiest of days.
The key to this lasagna's success lies in its preparation. Pre-steaming the vegetables ensures they're tender and flavorful without becoming mushy. I usually do this while I'm prepping the other ingredients, multitasking to maximize my efficiency. The combination of ricotta, spinach, and mozzarella creates a rich and satisfying filling, perfectly complemented by the fresh spring vegetables. I love using no-boil lasagna noodles to save time; they're a lifesaver on busy evenings. But if you prefer the taste and texture of traditional lasagna noodles, feel free to boil them as directed.
This recipe is incredibly versatile. Feel free to experiment with your favorite vegetables. Asparagus, peas, or even artichoke hearts would be delicious additions. You can also adjust the cheese to your liking. A sprinkle of provolone or fontina would add an extra layer of flavor. The beauty of this dish is its adaptability; it's a blank canvas for your culinary creativity.
Once assembled, the lasagna bakes beautifully, filling the kitchen with a warm and inviting aroma. The bubbling cheese and tender vegetables make for a truly irresistible dish. I find that letting it rest for a few minutes after baking allows the flavors to meld and the lasagna to set, resulting in perfect, sliceable portions. This is a recipe that’s both visually appealing and incredibly satisfying.
Beyond its deliciousness, this lasagna is also incredibly practical for meal prepping. It reheats beautifully and tastes just as good the next day, making it a perfect option for busy lunches or dinners throughout the week. The leftovers are wonderful, and I often find myself looking forward to the next day's lunch as much as I did the initial dinner.
So, whether you're a seasoned cook or just starting your culinary journey, give this Lasagna Primavera a try. It's a recipe that will become a treasured part of your repertoire, bringing the vibrant flavors of spring to your table with ease and elegance. It's a dish that embodies the essence of comfort food, offering a satisfying and delicious meal without sacrificing your valuable time.
Serving Suggestions:
- Serve with a simple side salad for a complete and balanced meal.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Garnish with fresh basil or parsley for an extra touch of freshness.
Storage:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until heated through.
Enjoy!
