Lasagna Primavera

Recipe by Hadice
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READY IN: 50mins
YIELD: 1 13x9 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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