Prep 45 mins
Cook 45 mins
I came up with this when I was looking for a lighter alternative to traditional lasagna. This can be made a day ahead and kept covered in the refrigerator. Feel free to substitute whatever vegetables are in season. Prep time includes 15 minutes for the vegetables to cool.
- 6 no-boil lasagna noodles, 8-inches long
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 small carrot, grated
- 1 small zucchini, diced
- 1 small summer squash, diced
- 1 baby Japanese eggplant
- 26 ounces marinara sauce
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese
- 1⁄4 cup grated parmesan cheese
- salt and pepper
- In a large skillet, heat the olive oil over medium heat.
- Add all of the vegetables except the spinach and saute until the squash and eggplant are tender, 5-8 minutes.
- Stir in the spinach and season the vegetables with salt and pepper to taste.
- Remove the vegetables from the heat and allow to cool.
- Preheat oven to 375 degrees.
- Coat the bottom of an 8 x 8 pan with 1/3 of the sauce and cover with 1 layer of pasta (2 noodles).
- Spread half of the vegetable mixture over the pasta and sprinkle with 1/3 of the mozzerella and Parmesan cheeses.
- Place another layer of pasta, pressing down to compact.
- Spread remaining vegetable mixture over pasta, then top with 1/3 of the marinara sauce.
- Place another layer of pasta over this and cover with the remaining sauce.
- Sprinkle the remaining cheese over the top.
- Bake the lasagna until the cheese has begun to brown and the sauce bubbles, about 20-45 minutes.