Vegetable Lasagna

A big plate of lasagna can be quite rich and heavy, but not so with this veggie version.

Made with our homemade spinach lasagna noodles and filled with fresh veggies this is the perfect light meal for lunch or dinner.

VeggieLasagna1

Mix up our Spinach Noodles then cut to size to fit the baking pan you’re using. I created a template by cutting a piece of paper to exactly fit the base of my pan, then I cut that in half lengthwise – otherwise the sheets would be to hard to boil and you could end up tearing them.  Cut 9 noodles (or enough to make 3 layers), then lay on a wire rack until you are ready to boil them (can freeze them at this point if you like as well).

VeggieLasagna2a

Cut all the squash up into 1/4-1/2″ rounds, and the broccoli and peppers into small bite-sized pieces. Steam the veggies for 5 minutes to pre-cook them. Combine the cheese mixture and set aside. I made 2 batches of lasagna in different sized pans, which is why the noodles in the picture below are different from those above.  Boil the noodles for 7 minutes (they will not be fully cooked), then lay out on a clean towel to drain.VeggieLasagna3

Start by placing a layer of noodles in the bottom the greased pan, followed by half of the ricotta mixture,  1/3 of the steamed veggies, and a layer of fresh arugula. Repeat. Top with the last layer of noodles, the veggies and the mozzarella.VeggieLasagna4

Cover and bake for 50 minutes. Remove cover and bake or broil an additional few minutes until the cheese is lightly browned.VeggieLasagna5

Now sit back, cut yourself a big slice and enjoy!

VeggieLasagna1a

Vegetable Lasagna
Print
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 9 GF spinach lasagna noodles
  • 6 cups broccoli, cut into small florets
  • 1 red pepper, sliced
  • 1 green zucchini, sliced
  • 1 yellow zucchini, sliced
  • Handful of fresh arugula
  • 2 eggs
  • 2 cups ricotta*
  • ½ cup fresh basil, chopped
  • 2 Tbsp fresh thyme
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 cup mozzarella cheese, grated
Instructions
  1. Prepare noodles according to directions, cutting into lengths to fit your baking pan and approx 3" wide). Boil until only halfway cooked, about 7 minutes. Rinse, and lay out on a clean towel to dry.
  2. Place all veggies in a steamer (except arugula), and steam until almost tender, about 5 minutes.
  3. In a bowl mix together the eggs, ricotta, herbs, garlic and salt and pepper.
  4. To assemble, grease the bottom of small rectangular pan (7x11), and place a layer of noodles. Top with half of the ricotta mixture, a ⅓ of the veggies, and a layer of arugula. Repeat. Top with the last layer of noodles, the veggies and the mozzarella.
  5. Cover with foil and bake at 375°F for 50 minutes.
Notes
*Mix some feta or goat cheese in with the ricotta to add more flavor.
- For a dairy-free version, use 14oz of firm tofu, pureed until smooth (add a bit of water if needed to thin it out. Also may need to add more salt/garlic/herbs for flavor). Use dairy free mozzarella for topping, or omit completely.

 

 

 

 

2 Comments

  1. If you click on the link for spinach noodles in the recipe it will redirect you to that recipe. I haven’t yet found pre-made spinach lasagna noodles in the stores yet, which is why I decided to try making them on my own. They really turned out great, and the dough is super easy to work with. If you do decide to give it a try, cut the pasta into shorter lengths (like shown in the picture) – about half as long as your baking pan. It makes them easier to work with, and there is less chance of ripping them while you are handling/boiling them.

Leave a Reply

Your email address will not be published.


*


Rate this recipe: