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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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! Ingredients:
1 (8 ounce) package lasagna noodles |
10 baby carrots, cut into thick slices |
1 cup broccoli floret |
1 zucchini, sliced |
1 yellow squash, sliced |
2 (10 ounce) packages frozen chopped spinach, thawed |
1 (8 ounce) container ricotta cheese |
1 (26 ounce) jar marinara sauce |
12 ounces mozzarella cheese, shredded |
1/2 cup parmesan cheese, grated |
Directions:
1. Bring 3 quarts water to a boil in a 6-quart saucepan over high heat.
2. Add lasagna noodles and cook for 3 minutes.
3. Add carrots; cook 2 minutes.
4. Add broccoli, zucchini, and squash and cook the final two minutes or until pasta is tender.
5. Drain Well.
6. Squeeze the excess liquid from spinach.
7. Mix spinach with ricotta cheese.
8. Preheat oven to 400 degree.
9. In 13x9-inch baking pan, spread one-third of the marinara sauce on the bottom.
10. Arrange half of the noodles on sauce.
11. Pat half of each of the vegetables, spinach mixture, and mozzarella on the noodles.
12. Pour half the remaining marinara over these layers.
13. Repeat layering and top with remaining sauce and sprinkle with parmesan cheese.
14. Place on a large baking sheet that has been lined with foil.
15. Bake lasagna, uncovered, about 30 minutes or until hot in the center.
16. 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).
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