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
- Preheat the oven to 350 degrees.
- Steam vegetables (carrots, zucchini, and squash) for 2-3 minutes until to soften.
- In a separate bowl, mix the ricotta, spinach and salt.
- Spray 9X13-inch pan with nonstick cooking spray and cover the bottom of the pan with a thin layer of sauce.
- Cover with four lasagna noodles, (they may overlap slightly).
- Add layer of steamed vegetable mixture followed by ricotta mixture evenly over noodles.
- Sprinkle with mozzarella and Parmesan cheese.
- Pour a layer of marinara over the cheese, spreading out the sauce with a spoon to the edges of the pan.
- Repeat the layers (noodles, vegetables, ricotta, mozzarella/parm, sauce) one or two more times, ending with sauce on top.
- Sprinkle the remaining Parmesan and mozzarella cheese over the top.
- 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).
- Bake, covered, for 50 minutes
- Uncover and bake 10 minutes longer.
- Let cool before serving. Enjoy!
Recipe from Mel’s Kitchen Cafe