Lasagna Primavera

lasagna primavera

Who doesn’t love a good homemade lasagna? Despite this lasagna being loaded with ricotta, mozzarella, and Parmesan, it also is crammed full of veggies…so we’re going to call this a healthier version of lasagna. This dish may require a little extra prep work, but it is definitely worth the effort. The veggies are a perfect addition to your traditional spinach and cheese mixture…not to mention a great way to sneak a few veggies into your kids’ diet. Add some homemade basil butter garlic bread or a salad and you’re all set for tasty dinner.Ingredients:

  • 1 cup chopped carrots
  • 2 small zucchini (finely chopped)
  • 2 squash (finely chopped)
  • 10 ounces frozen, chopped spinach, thawed and excess liquid removed (squeezed through paper towels)
  • 2 cups ricotta cheese
  • 1/2 teaspoon salt
  • 2 cups shredded mozzarella
  • 1 cup shredded Parmesan
  • 2 (24-ounce) jars pasta sauce or homemade marinara sauce
  • 8-12 lasagna noodles, boiled and drained

Directions:

  1. Preheat the oven to 350 degrees.
  2. Steam vegetables (carrots, zucchini, and squash) for 2-3 minutes until to soften.
  3. In a separate bowl, mix the ricotta, spinach and salt.
  4. Spray 9X13-inch pan with nonstick cooking spray and cover the bottom of the pan with a thin layer of sauce.
  5. Cover with four lasagna noodles, (they may overlap slightly).
  6. Add layer of steamed vegetable mixture followed by ricotta mixture evenly over noodles.
  7. Sprinkle with mozzarella and Parmesan cheese.
  8. Pour a layer of marinara over the cheese, spreading out the sauce with a spoon to the edges of the pan.
  9. Repeat the layers (noodles, vegetables, ricotta, mozzarella/parm, sauce) one or two more times, ending with sauce on top.
  10. Sprinkle the remaining Parmesan and mozzarella cheese over the top.
  11. Cover with foil (tenting the foil slightly to avoid a sticky cheese situation) and place the pan on a large baking sheet (in case the lasagna bubbles over as it bakes).
  12. Bake, covered, for 50 minutes
  13. Uncover and bake 10 minutes longer.
  14. Let cool before serving. Enjoy!

Recipe from Mel’s Kitchen Cafe

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