Veggie Lasagna

This vegetable lasagna is loaded with flavor and is so good for you.  My meat-eating hubby even said he likes this more than “regular” lasagna.  

INGREDIENTS

  • 1 small onion (I like to use vidalia), chopped
  • 2 cloves of garlic, pressed
  • 1 red pepper, chopped
  • 1 small zucchini, sliced and then quartered
  • 1 small yellow squash, sliced and then quartered
  • 1 can quartered artichoke hearts
  • 1 package chopped frozen spinach, defrosted
  • 1 small (15 oz.) container of ricotta cheese (I use low fat and you can’t tell the difference)
  • Approximately 1/4 – 1/2 cup of pesto sauce
  • Approximately 1  1/2 cups mozzarella cheese
  • Approximately 1/2 cup parmesan cheese
  • 1 – 28 oz. can pureed tomatoes
  • 1 – 28 oz. can ground tomatoes
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Pinch of sugar
  • 1 box no boil lasagna noodles

HOW TO MAKE IT

  • Heat the olive oil in a a large pot
  • Add in the chopped onions and garlic and cook until softened
  • Add in the zucchini, yellow squash, red peppers artichoke hearts and cook for about 5 minutes
  • Season with salt, pepper and red pepper flakes
  • Stir in both cans of tomatoes and bring to a simmer
  • Cook, stirring occasionally, about 20 minutes
  • Add the pinch of sugar, oregano, basil salt and pepper to taste
  • In a separate bowl, mix together the ricotta cheese, spinach and pesto sauce
  • Spread a little bit of sauce on the bottom of a 9 x 13 lasagna dish
  • Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2  inch
  • Spread 1/3 of the ricotta and pesto mixture evenly on top, sprinkle with about 1/2 cup of mozzarella and a handful of parmesan
  • Top the cheese with another layer of vegetable sauce and repeat the layering in the same order
  • Layer the top with noodles and cover the noodles with sauce with no veggies on top and sprinkle with the remaining parmesan and mozzarella
  • Bake at 350°F covered with aluminum foil for about 40 minutes, or until the sauce around the edges is bubbling, then bake for 5 minutes more uncovered – let it sit for 10 minutes before serving