LASAGNA PRIMAVERA
My mom used to make this for me when I first became vegetarian. I promise you won't miss the meat! My very carnivorous DH even loves it. Out of personal preference, I only use 12 oz of spinach. I also salt and pepper the vegetables when I layer the lasagna. Enjoy!
Provided by Hadice
Categories One Dish Meal
Time 50m
Yield 1 13x9 pan
Number Of Ingredients 10
Steps:
- Bring 3 quarts water to a boil in a 6-quart saucepan over high heat.
- Add lasagna noodles and cook for 3 minutes.
- Add carrots; cook 2 minutes.
- Add broccoli, zucchini, and squash and cook the final two minutes or until pasta is tender.
- Drain Well.
- Squeeze the excess liquid from spinach.
- Mix spinach with ricotta cheese.
- Preheat oven to 400 degree.
- In 13x9-inch baking pan, spread one-third of the marinara sauce on the bottom.
- Arrange half of the noodles on sauce.
- Pat half of each of the vegetables, spinach mixture, and mozzarella on the noodles.
- Pour half the remaining marinara over these layers.
- Repeat layering and top with remaining sauce and sprinkle with parmesan cheese.
- Place on a large baking sheet that has been lined with foil.
- Bake lasagna, uncovered, about 30 minutes or until hot in the center.
- Let stand 10 minutes before serving (lasagna can be made up to 2 days before baking; refrigerate, covered, until one hour before baking-if cold bake for one hour at 350 degrees).
Nutrition Facts : Calories 3507.6, Fat 151.9, SaturatedFat 80.2, Cholesterol 450.4, Sodium 7086.8, Carbohydrate 349.9, Fiber 52.3, Sugar 102.8, Protein 194.1
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