Introduction: Vegetable Lasagna

This is an easy beginner-level recipe for all those meat-free eaters out there. It should take about 30 minutes to prep for and about 1 hour to cook.

For this recipe, you will need:

- 2 15-ounce containers of ricotta cheese
- 2 large eggs
teaspoon of salt
1/2 teaspoon of black pepper
1 10-ounce package of frozen, chopped spinach
cups of shredded mozzarella cheese
1/2 cup of shredded Parmesan cheese
cup of torn basil leaves
1 tablespoon of extra-virgin olive oil
- 3 minced cloves of garlic
diced yellow onion
3/4 cup of shredded carrots
diced yellow squash
diced zucchini
cups of marinara sauce
12 no-boil lasagna noodles (8 ounces)

Step 1: Preheat and Mix

First mix together the 2 containers of ricotta cheese, 2 eggs, 1 tsp of salt, ½ tsp of black pepper, and package of drained and dried spinach.

Step 2: Combine It

In a separate bowl, mix together the 2 cups of shredded mozzarella cheese, 1 ½ cups of shredded Parmesan cheese, and 1 cup of torn basil leaves.

Step 3: Fry It

Using a large skillet, pour 1 tbsp of extra-virgin olive oil over medium heat and add the 3 minced garlic cloves and diced yellow onion. Stir continuously for 1 minute.

Step 4: Add Vegetables

Now add ¾ cup of shredded carrots, 1 diced yellow squash, and 1 diced zucchini. Cook and occasionally stir for about 3-5 minutes, or until vegetables are tender.

Step 5: Season and Drain

Once vegetables are tender, sprinkle more salt and pepper to taste and remove from skillet, draining any extra liquid.

Step 6: Spread and Layer

Spread a thin layer of marinara sauce over the bottom of a 9x13 baking dish and lay a layer of lasagna noodles over that. Spread about 1/3 of the ricotta cheese mixture over the noodles and 1/3 of the cooked vegetables. Sprinkle 1/3 of the cheese mixture on top. Repeat this to make 2 more layers.

Step 7: Cover and Bake

Cover the baking dish with aluminum foil and bake for 30 minutes, then remove the aluminum foil and continue to bake for another 15 minutes.

Step 8: Enjoy!

Remove the dish from the oven and let cool for about 10 minutes before digging in to this decadent veggie dish!

Comments

author
wilgubeast (author)2014-05-07

Your photos are all over the place! Mind taking a picture of your kitchen or hands so we know you're actually making these?

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