Vegetarian Lasagna

Mar 14

Servings: 8

12 each lasagna noodles
1 tablespoon olive oil
1 medium onion chopped
4 cloves garlic chopped
2 teaspoons dried basil
1 teaspoons dried thyme
10 oz package of frozen chopped spinach. Thawed, drained, and squeezed dry (or use a 9oz package of fresh spinach, chopped)
28 oz canned tomato puree
12 ounces mozzarella cheese shredded, part skim
12 oz part-skim ricotta cheese
1 each egg
1 large zucchini diced
3 large carrots diced
1 red bell pepper diced

Preheat oven to 425 degrees. Spray a 9×13 inch baking dish with cooking spray.
Cook pasta noodles per box directions. Drain. Meanwhile…
Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the onion zucchini, and carrots to the pan and cook, stirring occasionally, until golden on the edges, about 8-10 minutes. Season liberally with salt and pepper.
Add the spinach to the pan, and mix to incorporate (If you use fresh spinach, you'll need to cook for a couple minutes until it wilts down.
Add the garlic, basil, and thyme and stir until fragrant, about 30-60 seconds.
Stir in the tomato puree. Reduce heat to medium low until ready to put together the lasagna.
While the mixture above simmers, in a separate bowl mix together the ricotta, egg, and 2/3 of the mozzarella cheese (saving 1 cup of mozzarella to top the lasagna with)
Spread veggie mixture in the bottom of the prepared baking dish; top with 3 noodles. Layer 1/3 of the cheese mixture over noodles. Repeat layers 2 more times.
Top the lasagna with the remaining mozzarella cheese.
Bake, covered, for 18 minutes, then remove the foil and continue cooking for about 10 more minutes (until the cheese is just starting to brown).

Calories: 415 kcal | Carbohydrates: 40 g

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