Vegetable Lasagna
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Ingredients
Adjust Servings
1once 1 (16oz) box Lasagna Noodles ingredient test | |
¼ cup of olive oil | |
1 medium onion, finely diced | |
2 medium carrots, diced | |
2 zucchinis, peeled and diced | |
8-10 garlic cloves, finely minced | |
1 16oz bag fresh spinach | |
1 teaspoon sea salt | |
1 teaspoon garlic powder | |
1 teaspoon onion powder | |
½ teaspoon smoked paprika | |
¼ teaspoon black pepper | |
2 cups ricotta cheese | |
1 can of roasted tomatoes | |
1 jar of prepared tomato sauce (reserve ⅓ cup) | |
1 teaspoon fennel | |
1 teaspoon dried oregano | |
1 teaspoon dried basil | |
1 teaspoon sea salt | |
2 1/2 cups Mozzarella cheese | |
1 ⅓ cups Parmesan cheese |
Directions
1.
Boil Lasagna Noodles according to package directions. Drain and lay them flat on top of each other in layers, set aside.
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2.
In a medium pot on medium heat add half of the oil followed by ½ of diced onions, carrots, zucchini and sauté for about 5 minutes then add ½ of minced garlic and cook until fragrant. Add spinach and cook until wilted (decreased in size).
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3.
Add garlic, onion powder, smoked paprika, black pepper and 1 teaspoon salt and mix. After about 2 minutes, remove from heat and allow to cool.
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4.
Add cooled vegetables to a food processor followed by ricotta cheese and pulse until combined (do not over pulse to liquify).
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5.
In a medium pot on medium heat add the remaining oil, onions, bell peppers, and remaining garlic, give it a mix. Next add diced tomatoes, pasta sauce (rinse out the jar with pasta water and pour into the pot). Then add basil, oregano, fennel and 1 teaspoon of salt and mix. Cook sauce for about 5 minutes.
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6.
Add a little sauce to cover the bottom of the baking dish followed by noodles (I used three) then add ricotta mixture, followed by parmesan cheese and mozzarella. Then add noodles followed by sauce, ricotta mixture, parmesan, then mozzarella. Keep that process about two more layers. Leave enough parmesan and mozzarella to sprinkle on the top layer which is noodles, reserved tomato sauce, parmesan and mozzarella.
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7.
Cover with aluminum foil (try to not let it touch the cheese) Bake for 20 minutes covered then uncover and bake for the remaining 10 minutes. Allow it to rest for about 20 minutes before cutting. Serve with garlic bread, Enjoy!
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