Christmas Eve Vegetable Lasagna
- Ready In:
- 2hrs 20mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 onion, sliced
- 20 ounces Baby Spinach
- 1 lb zucchini, diced
- 2 red peppers, sliced
- 2 bell peppers, sliced
- 15 ounces ricotta cheese
- 1 cup parmesan cheese, grated
- 3 garlic cloves, minced
- 2 tablespoons italian seasoning
- 12 no-boil lasagna noodles
- 2 cups mozzarella cheese, shredded
- 29 ounces tomato sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon red pepper flakes
directions
- In a large saute pan, heat olive oil over medium-high heat. Add onions, cook until they soften, about 5 minutes. Add zucchini and peppers. Cook until soft, about 10 minutes.
- Add spinach and season with salt and pepper. Cook until wilted, about 2 more minutes. Set the vegetable mixture aside.
- In another bowl, mix together ricotta cheese, Parmesan cheese (reserving some for top layer), garlic, and italian seasoning. Season with salt, pepper, and red pepper flakes. Set aside.
- To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and ricotta mixture. Add a layer of vegetables. Add shredded mozzarella. Repeat until you have used all of the ingredients. Top layer should be sauce with mozzarella and remaining parmesan.
- Bake uncovered in a preheated 350 degree oven for 1 hour 20 minutes. Let rest for 20 minutes before slicing.
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