Vegetable Lasagna
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 large
Egg2 cups
Shredded Mozzarella Cheese1.5 cups
Shredded Parmesan1 tbsp
Extra-Virgin Olive Oil3 cloves
Garlic (minced)3 cup
Carrot (shredded)Directions:
1
Preheat the oven to 400 degrees F
2
In a medium bowl, whisk together the ricotta, eggs, salt and pepper
3
Add the spinach and stir to combine
4
In a separate bowl, combine the mozzarella, Parmesan and basil
5
Heat a large skillet over medium-high heat and add the oil
6
Add the garlic and onions and cook, stirring, 1 minute
7
Add the carrots, yellow squash and zucchini, and cook until the vegetables are tender, 3 to 5 minutes
8
Season with salt and pepper
9
Remove from the heat and drain off any excess liquid
10
Spread a third of the marinara sauce over the bottom of a 9 by 13-inch baking dish
11
Arrange a layer of lasagna noodles on top
12
Spread a third of the ricotta mixture over the noodles, followed by a third of the cooked vegetables
13
Sprinkle with a third of the shredded cheese mixture
14
Repeat to make two more layers, ending with the shredded cheese mixture on top
15
Cover the top of the dish with aluminum foil and bake 30 minutes
16
Remove the foil and continue to bake until the top is golden brown, about 15 minutes more
17
Let cool at least 10 minutes before serving