Killer Veggie Lasagna

Favorite veggie lasagna recipe – hybrid of two recipes from the internet.

Modified mostly from:

2 medium zucchini, diced
2 medium squash, diced
1 or 2 packages fresh mushrooms, diced
1 medium-size red bell pepper, chopped
carrots, chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 bag pre washed spinach
a bunch of fresh basil.
jar of red peppers.
1/2 cup white wine
crushed red pepper (to taste)
1 or 2 (28oz) cans diced tomatoes
1/2 teaspoon salt
1 1/2 cups fat-free ricotta cheese
2 large eggs
uncooked lasagna noodles
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese, divided
To make:
Preheat oven to 350 degrees.

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.

Heat olive oil in a large skillet over medium heat. Add onions, carrots and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add zucchini/squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

Pour in tomatoes (1 can and some of second can until you get the tomato:veggie ratio you like).  Stir to combine and let simmer for 20 minutes or so. Stir in basil and chopped roasted red pepper from the jar.

In separate skillet, saute raw spinach with olive oil and little garlic.

In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, pepper and spinach.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella and a little parmesan. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Mozz & Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.


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