Prep 40 mins
Cook 1 hr
A tasty cheese lasagna that comes out surprisingly light. Don't leave out the pesto; it's wonderful with the tomato sauce. Because we eat a lot of pasta at home, I usually have homemade sauce and pesto on hand, but packaged will work great here, too. Any finely shredded vegetables can replace the zucchini, such as eggplant, carrots, spinach or mushrooms. Freezes well.
- 3 cups marinara sauce
- 2 cups vegetable stock
- 2 tablespoons olive oil
- 1 red onion
- 2 yellow zucchini
- 2 green zucchini
- 12 ounces mozzarella cheese
- 2 cups ricotta cheese
- 2 eggs
- 1⁄4 cup basil pesto
- 8 -10 ounces dry lasagna noodles
- 1⁄4 cup parmesan cheese
- Preheat oven at 350°F.
- Saute finely chopped onion in 2 Tbl. olive oil.
- Add shredded zucchinis into pan and saute until soft.
- Salt and pepper lightly.
- Add 1 cup of stock to vegetables.
- Set aside 4 oz. of mozzarella.
- Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl.
- Fold 1/4 cup of basil pesto in ricotta mixture.
- Heat marina sauce in sauce pan.
- Add 1 cup of stock, and turn off heat.
- Cover bottom of 9x13 pan with tomato sauce.
- Place first layer of uncooked lasagna noodles on bottom of pan.
- Cover with thin layer of sauce.
- Layer one third of the cheese mixture, followed by one third of vegetable mixture.
- Save about 1/3 cup of ricotta mixture to dollop on top layer.
- Continue until last layer of noodles is placed.
- Cover with sauce and any remaining liquid.
- Dollop with remaining ricotta.
- Bake for 45 minutes.
- Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.
This is indeed a nice and light-tasting lasagna. I lightened it up a bit more by leaving out the eggs, using 8 oz of mozzarella and substituting half the ricotta with fat-free cottage cheese. I added some mushrooms to the zucchini. I enjoyed the addition of pesto to the cheese mixture. Thanks for sharing!