Family favorite:
Garlic Parmesan Butter Breadsticks ( I use half white whole wheat flour )
Amy’s choice:
Vegetable Lasagna
Author: Amy Gerber
Recipe type: main dish
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 8
cravable, healthy lasagna.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 medium zucchini, cut in half crosswise, then cut lengthwise into ¼-inch-thick slices
- Salt and freshly ground black pepper to taste
- 3 carrots
- 1 bell pepper
- 1 onion
- 8-16 ounces mushrooms - roughly chopped
- 4 cloves garlic - minced
- 1 pound spinach, washed and stemmed, coarsely chopped
- 4 cups marinara sauce, I used a spicy homemade with sausage
- 8 ounces ricotta cheese
- ½ tsp. red pepper flakes
- 1 egg
- Pinch of nutmeg
- 7 to 8 ounces no-boil lasagna
- 4 ounces (1 cup) freshly grated Parmesan
Instructions
- Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
- In a large skillet over medium heat, warm the olive oil. Once shimmering, add the mushrooms, onion and ½ tsp. salt; sauté until veggies start to caramelize. Add carrots and bell pepper, Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes. Add garlic and spinach; cook 1 minute.
- Blend the ricotta cheese with the egg, red pepper flakes, nutmeg, ½ tsp. salt and pepper. Set aside.
- Lightly oil a rectangular lasagna pan. (or a 9x13) Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini, a layer of the veggie mix, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
