Fall Vegetable Lasagna

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READY IN: 1hr 10mins
Recipe by Mizoblivious

This is from a GLAD magazine ad. The hubby doesn't like meatless dishes, but I'm gonna try and sneak this one by.

Ingredients Nutrition


  1. .Heat 2 tsp oil in large nonstick skillet over med-high heat.
  2. Add squash in batches and cook 1 to 2 minutes per side until just tender; transfer to plate.
  3. Heat remaining 1 tsp oil in same skillet.
  4. Add onions, bell pepper, 1/4 tsp salt, and garlic; cook until softened, 3 to 5 minutes.
  5. Add spinach in batches and cook, stirring just until wilted, about 3 minutes. Transfer to plate.
  6. Combine ricotta, basil and remaining 1/2 tsp salt in a bowl.
  7. Heat oven to 375.
  8. Spoon half of the sauce on bottom of 9 x 13-inch baking dish.
  9. Layer sauce with 3 noodles; one third of ricotta mixture and squash.
  10. Layer twice more with 3 noodles, ricotta mixture and spinach mixture.
  11. Top with remaining noodles, sauce and mozzarella.
  12. Cover with foil and bake until sauce is bubbly and noodles are tender, about 50 minutes.

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