Side Pannel
Loaded Veggie Lasagna
Loaded Veggie Lasagna
- Recipe Submitted by maryjosh on 03/27/2020
Ingredients List
- For the sauce:
- 1 tablespoon olive oil
- 1/2 cup onion finely diced
- 3/4 cup carrots peeled and finely diced
- 1 cup zucchini finely diced
- 3/4 cup yellow squash finely diced
- 1 red bell pepper cored, seeded and finely diced
- 5 ounce bag fresh baby spinach leaves
- salt and pepper to taste
- 2 teaspoons garlic minced
- 24 ounce jar marinara sauce
- 8 ounce can tomato sauce
- For the filling:
- 15 ounces ricotta cheese
- 2 eggs
- 3/4 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- For assembly:
- 1 box lasagna noodles
- 2 cups shredded mozzarella cheese
- cooking spray
- 2 tablespoons chopped parsley
Directions
Heat the olive oil in a large pan over medium heat. Add the onions and carrots and cook for 3-4 minutes.
Add the zucchini, yellow squash and red bell pepper to the pan. Cook for an additional 5-6 minutes or until vegetables are tender.
Add the spinach to the pan. Cook, stirring occasionally, for 2-3 minutes or until spinach has wilted. Season the vegetables with salt and pepper to taste.
Add the garlic, and cook for 30 seconds. Pour the marinara and tomato sauces into the pan, then bring to a simmer.
Cook the sauce for 10 minutes.
While the sauce is simmering, prepare the cheese filling.
Place the ricotta, eggs, parmesan, 1 cup mozzarella, salt, pepper and Italian seasoning in a large bowl. Stir to combine.
Cook the lasagna noodles according to package directions.
Preheat the oven to 375 degrees F. Coat a 9"x13" pan with cooking spray.
Spread a small amount of sauce on the bottom of the pan. Add a layer of noodles, then spread 1/2 of the cheese mixture over the noodles.
Top the cheese mixture with 1/3 of the vegetable sauce.
Repeat the layers, ending with the vegetable sauce.
Cover the lasagna with foil, then bake for 45 minutes.
Uncover the lasagna, then add the remaining 2 cups for mozzarella cheese. Bake for an additional 15 minutes or until cheese is melted and browned.
Sprinkle lasagna with parsley. Let stand for 5-10 minutes, then cut into slices and serve.
Add the zucchini, yellow squash and red bell pepper to the pan. Cook for an additional 5-6 minutes or until vegetables are tender.
Add the spinach to the pan. Cook, stirring occasionally, for 2-3 minutes or until spinach has wilted. Season the vegetables with salt and pepper to taste.
Add the garlic, and cook for 30 seconds. Pour the marinara and tomato sauces into the pan, then bring to a simmer.
Cook the sauce for 10 minutes.
While the sauce is simmering, prepare the cheese filling.
Place the ricotta, eggs, parmesan, 1 cup mozzarella, salt, pepper and Italian seasoning in a large bowl. Stir to combine.
Cook the lasagna noodles according to package directions.
Preheat the oven to 375 degrees F. Coat a 9"x13" pan with cooking spray.
Spread a small amount of sauce on the bottom of the pan. Add a layer of noodles, then spread 1/2 of the cheese mixture over the noodles.
Top the cheese mixture with 1/3 of the vegetable sauce.
Repeat the layers, ending with the vegetable sauce.
Cover the lasagna with foil, then bake for 45 minutes.
Uncover the lasagna, then add the remaining 2 cups for mozzarella cheese. Bake for an additional 15 minutes or until cheese is melted and browned.
Sprinkle lasagna with parsley. Let stand for 5-10 minutes, then cut into slices and serve.
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