What you need to know. Add your favorite vegetables to this -- mushrooms, spinach or carrots would be great. When you cook the zucchini and squash try not to overcook them -- you want them to be tender, not mushy.
Equipment you’ll need. A chef’s knife, 13-inch by 9-inch baking dish, large pot, large frying pan with sides, small bowl, spoon, measuring cups and spoons and aluminum foil
Heat Oven and Prepare Baking Dish
Heat oven to 350 degrees F (177 degrees C). Lightly oil or spray 13-inch by 9-inch baking dish with non-stick cooking spray.
Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. (We add a couple teaspoons of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil.
Prepare Vegetables (This is done while pasta cooks)
Heat olive oil in a large frying pan with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes. Add garlic, red pepper flakes, zucchini, squash and a pinch of salt then cook, stirring occasionally until softened but still with some crunch and edges just start to brown; 5 to 8 minutes.
Next, add roasted red peppers and crushed tomatoes. Stir then bring to a low simmer. Simmer until liquid has thickened and reduced by half; 5 to 8 minutes. Add basil then season to taste with additional salt and pepper.
Prepare Cheese Filling
Add ricotta cheese (or cottage cheese), eggs and a 1/2 teaspoon of salt to a medium bowl then stir until well combined.
Spoon just enough vegetable mixture into the baking dish to lightly cover bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).
Spread about half of the ricotta cheese (or cottage cheese ) mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Then, top with about a third of the vegetable mixture. Add another layer of four noodles then repeat with remaining cheese and vegetables.
Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.
Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make cheese golden brown on top, slide under the broiler for 1 to 2 minutes.
Let rest at least 15 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (65g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 23 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.3mg||9 %|
|Sodium 21.2mg||1 %|
|Potassium 111.1mg||3 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 24.9g|
|Protein 5g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 145
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