Recipe by Hadice
My mom used to make this for me when I first became vegetarian. I promise you won't miss the meat! My very carnivorous DH even loves it. Out of personal preference, I only use 12 oz of spinach. I also salt and pepper the vegetables when I layer the lasagna. Enjoy!
Top Review by maxwelltrenton
I used a little extra sauce since I needed to use up some leftover marinara. I did not use the ricotta (mine turned out to be sour) so I doubled up on the Mozzarella. Turned out great! A very hearty and healthy lasagna.
- 1 (8 ounce) package lasagna noodles
- 10 baby carrots, cut into thick slices
- 1 cup broccoli floret
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 1 (8 ounce) container ricotta cheese
- 1 (26 ounce) jar marinara sauce
- 12 ounces mozzarella cheese, shredded
- 1⁄2 cup parmesan cheese, grated
Directions See How It's Made
- Bring 3 quarts water to a boil in a 6-quart saucepan over high heat.
- Add lasagna noodles and cook for 3 minutes.
- Add carrots; cook 2 minutes.
- Add broccoli, zucchini, and squash and cook the final two minutes or until pasta is tender.
- Drain Well.
- Squeeze the excess liquid from spinach.
- Mix spinach with ricotta cheese.
- Preheat oven to 400 degree.
- In 13x9-inch baking pan, spread one-third of the marinara sauce on the bottom.
- Arrange half of the noodles on sauce.
- Pat half of each of the vegetables, spinach mixture, and mozzarella on the noodles.
- Pour half the remaining marinara over these layers.
- Repeat layering and top with remaining sauce and sprinkle with parmesan cheese.
- Place on a large baking sheet that has been lined with foil.
- Bake lasagna, uncovered, about 30 minutes or until hot in the center.
- Let stand 10 minutes before serving (lasagna can be made up to 2 days before baking; refrigerate, covered, until one hour before baking-if cold bake for one hour at 350 degrees).