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Introduction
Lasagna, a beloved Italian classic, has evolved over centuries to embrace countless variations. Our Garden-Fresh Veggie Lasagna Delight pays homage to this culinary tradition while putting a modern, health-conscious spin on the dish. Born from the Mediterranean diet's emphasis on plant-based foods, this recipe transforms the traditionally heavy pasta dish into a lighter, vegetable-centric meal. It's a testament to the versatility of Italian cuisine, showcasing how traditional recipes can be adapted to suit contemporary dietary preferences without losing their essence. This veggie-packed version is not only a feast for the eyes with its rainbow of colors, but it's also a nutritional powerhouse, perfect for introducing more vegetables into your diet in a deliciously familiar form.
Ingredients
• 12 whole-grain lasagna noodles
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 medium zucchini, sliced into 1/4-inch half-moons
• 1 medium yellow squash, sliced into 1/4-inch half-moons
• 1 red bell pepper, diced
• 8 ounces baby spinach leaves, fresh
• 15 ounces part-skim ricotta cheese
• 1 large egg, lightly beaten
• 1/4 cup fresh basil leaves, finely chopped
• 1/4 cup fresh Italian parsley, finely chopped
• 2 cups low-fat mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated
• 24 ounces low-sodium marinara sauce (homemade or store-bought)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
Step 1:
Preheat oven to 375°F (190°C). If using regular lasagna noodles, cook according to package instructions, drain, and set aside.
Step 2:
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
Step 3:
Add zucchini, yellow squash, and bell pepper to the skillet. Cook for 5-6 minutes until vegetables are tender-crisp. Add spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
Step 4:
In a mixing bowl, combine ricotta cheese, beaten egg, chopped basil, parsley, 1 cup of mozzarella, and 1/4 cup of Parmesan cheese. Mix well and season with salt and pepper.
Step 5:
Spread 1/2 cup of marinara sauce in the bottom of the 9x13-inch baking dish. Layer 3 lasagna noodles over the sauce.
Step 6:
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the sautéed vegetables. Pour 1/2 cup of marinara sauce over the vegetables.
Step 7:
Repeat the layering process two more times: noodles, ricotta mixture, vegetables, and sauce.
Step 8:
Top with the remaining 3 noodles and cover with the remaining marinara sauce. Sprinkle with the remaining mozzarella and Parmesan cheese.
Step 9:
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
Step 10:
Let the lasagna rest for 10-15 minutes before serving to allow it to set.
Q: Can I make this lasagna ahead of time?
A: Yes, you can assemble the lasagna up to 24 hours in advance and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from chilled.
Q: Can I freeze this lasagna?
A: Yes, you can freeze the unbaked lasagna for up to 3 months. Thaw in the refrigerator overnight before baking.
Q: How can I make this recipe gluten-free?
A: Simply substitute the whole-grain lasagna noodles with gluten-free lasagna noodles, and ensure all other ingredients are certified gluten-free.
• For a gluten-free version, use gluten-free lasagna noodles.
• You can substitute the zucchini and yellow squash with other seasonal vegetables like eggplant or mushrooms.
• To make this recipe vegan, use plant-based ricotta and mozzarella alternatives, and omit the egg.
• Choose organic vegetables when possible for the best flavor and nutritional value.
• If using no-boil lasagna noodles, adjust liquid content in the sauce accordingly.
• This recipe contains dairy and egg. It may contain gluten depending on the noodles used.
Cut the lasagna into 8 equal portions and serve hot. Garnish with additional fresh basil leaves if desired.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until heated through.
Prepare the vegetable mixture and ricotta cheese mixture while the oven is preheating to save time. If using regular lasagna noodles, cook them while preparing the other components.
- Don't overcook the vegetables; they should remain slightly firm to maintain texture in the lasagna.
- Let the lasagna rest before serving to make it easier to cut and serve neat portions.
- Use a mandolin for uniform vegetable slices if available.
For a richer version, add a layer of sliced fresh mozzarella in addition to the shredded cheese. For a vegan option, use plant-based cheese alternatives and omit the egg, adding a tablespoon of nutritional yeast to the ricotta mixture for flavor.
Serve with a light, crisp white wine like Pinot Grigio or a fresh garden salad with balsamic vinaigrette.
Best in summer when zucchini, squash, and bell peppers are in season, but can be enjoyed year-round.
This recipe contains dairy (ricotta, mozzarella, Parmesan) and eggs. It may contain gluten depending on the lasagna noodles used. Always check individual ingredient labels for allergen information.
