VERY VEGETABLE LASAGNA

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Very Vegetable Lasagna image

Amp up the veggie quota in your vegetarian lasagna with this clever but easy recipe where strips of zucchini stand in for some of the lasagna noodles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Baked Pasta Recipes

Time 1h15m

Number Of Ingredients 9

2 pounds zucchini (about 4 medium), cut lengthwise into 1/4-inch slices
15 ounces low-fat ricotta
10 ounces frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan (2 ounces), divided
1 large egg, lightly beaten
Coarse salt and pepper
7 cups marinara sauce, divided
15 no-boil lasagna noodles (3/4 pound total)
1 cup shredded part-skim mozzarella (4 ounces), divided

Steps:

  • Preheat oven to 375 degrees. In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.
  • Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish. Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times. Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.
  • Cover with parchment-lined foil and bake 30 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more. Let cool 10 to 15 minutes before serving.

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