A delicious hearty lasagna made with layers of fresh vegetables and lots of cheese!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 8 servings
- 1 box no boil lasagna noodles
- 28 ounces crushed tomatoes
- 32 ounces ricotta cheese
- 1 egg
- 2 cups fresh spinach finely chopped
- 1 zucchini chopped
- 1 squash chopped
- 1 small onion
- 4 garlic cloves
- 1 cup mushrooms
- 1/4 cup fresh basil
- 4 cups mozzarella cheese
- 1/2 cup parmesan cheese
- 1 tsp red crushed pepper optional
- 1 tsp Italian seasoning optional
- salt and pepper to taste
Preheat oven to 400 degrees F.
Heat oil in a large skillet and cook the onions, zucchini, squash, and mushrooms for 5-6 minutes over medium-high heat.
Stir in the fresh minced garlic and red crushed pepper, cook for an additional 30 seconds.
Season with salt and pepper.
Add the crushed tomatoes and 1 tbsp fresh basil. Season with salt and pepper. Reduce the heat to low, cover, and cook for 20 minutes.
While the sauce cooks, in a large bowl, mix the ricotta cheese, spinach, 1 tbsp basil, egg, 2 tbsp parmesan cheese, salt, and pepper.
Spoon about 1 cup of the vegetable mixture onto the bottom of a 9x13 baking dish.
Assemble the lasagna in this order, Sauce, no-boil noodles, ricotta mixture, 1-2 tbsp parmesan cheese, mozzarella cheese.
Cover with aluminum foil and bake for 40 minutes.
Let the lasagna cool for a minimum of 20 minutes.
Serve with garlic bread if desired and enjoy!
Calories: 506kcal | Carbohydrates: 29g | Protein: 32g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 130mg | Sodium: 709mg | Potassium: 994mg | Fiber: 5g | Sugar: 8g | Vitamin A: 12125IU | Vitamin C: 37.2mg | Calcium: 704mg | Iron: 3.7mg