 |
Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
I came up with this when I was looking for a lighter alternative to traditional lasagna. This can be made a day ahead and kept covered in the refrigerator. Feel free to substitute whatever vegetables are in season. Prep time includes 15 minutes for the vegetables to cool. Ingredients:
6 no-boil lasagna noodles, 8-inches long |
2 tablespoons olive oil |
1 small onion, diced |
1 small carrot, grated |
1 small zucchini, diced |
1 small summer squash, diced |
1 baby japanese eggplant |
26 ounces marinara sauce |
1 (10 ounce) package frozen spinach, thawed and squeezed dry |
1 cup shredded mozzarella cheese |
1/4 cup grated parmesan cheese |
salt and pepper |
Directions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add all of the vegetables except the spinach and saute until the squash and eggplant are tender, 5-8 minutes.
3. Stir in the spinach and season the vegetables with salt and pepper to taste.
4. Remove the vegetables from the heat and allow to cool.
5. Preheat oven to 375 degrees.
6. Coat the bottom of an 8 x 8 pan with 1/3 of the sauce and cover with 1 layer of pasta (2 noodles).
7. Spread half of the vegetable mixture over the pasta and sprinkle with 1/3 of the mozzerella and Parmesan cheeses.
8. Place another layer of pasta, pressing down to compact.
9. Spread remaining vegetable mixture over pasta, then top with 1/3 of the marinara sauce.
10. Place another layer of pasta over this and cover with the remaining sauce.
11. Sprinkle the remaining cheese over the top.
12. Bake the lasagna until the cheese has begun to brown and the sauce bubbles, about 20-45 minutes.
|
|