Your Favorite Vegetable Lasagna

May 14, 2020

Your Favorite Vegetable Lasagna

Click to DOWNLOAD printable recipe

My kids were skeptical of a vegetable-only lasagna, but everyone ended up cleaning their plates! It's fully customizable - you pick your favorite veggies to include! I used spinach, carrots and zucchini. I also think broccoli would be good in it!

This recipe is gooey and cheesy, and frankly, you really couldn't taste the veggies (except for maybe the spinach). There's no pre-cooking; the most difficult part is shredding the veggies, which I do in a food processor (so it's fast and easy). Be sure to drain the excess water from the veggies so your lasagna isn't watery!

INGREDIENTS:

  • 10-12 oz of your favorite veggies, chopped small or shredded (I used frozen spinach and shredded carrots and zucchini)
  • 30 oz ricotta cheese
  • 1/2 cup parmesan
  • 1 egg beaten
  • 3 tsp minced garlic
  • 1 tsp basil
  • 1 tsp parsley
  • 1/2 teaspoon crushed red pepper
  • 2 24-oz marinara sauce of choice
  • 1 15-oz alfredo sauce of choice
  • 16 oz shredded mozzarella cheese
  • 8 oz shredded monterey jack cheese
  • 1 box oven ready lasagna noodles
INSTRUCTIONS:
  1. Preheat an oven to 375 degrees.
  2. Chop or shred all veggies and squeeze out all excess water using a dish towel. Total weight after removing as much water as possible should be around 10-12 ounces.
  3. In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in veggies and season with salt and pepper.
  4. Coat a 13 x 9 casserole dish with cooking spray and spread half a jar of marinara on the bottom.
  5. Top with a layer of noodles, half of the ricotta/veggie mixture, and sprinkle approx 4 ounces each of mozzarella and monterey jack.
  6. Drizzle half the jar of alfredo sauce over the cheese, plus another half jar of marinara.
  7. Repeat with another layer of noodles, the last half of the ricotta/veggie mix, mozzarella and monterey jack, and alfredo and marinara.
  8. End with a layer of noodles, marinara and remaining mozzarella cheese.
  9. Bake lasagna covered for 25 minutes. Remove foil and bake uncovered an additional 30 minutes, until bubbly. Let stand 15 minutes before serving.
  10. Allow to cool for 15 minutes prior to serving.



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