We recently had our first snowy day of the winter. It didn't really amount to much, but it made for a pretty backdrop. Because it was so cold and blustery out, I really wanted something hearty and rib sticking for dinner. For me, that usually means something like lasagna. But since it is the new year, and I'm trying to be more mindful of what I eat, I decided to make an Easy Vegetable Lasagna. All that great lasagna flavor, but something I don't have to feel QUITE as bad about eating.
No one wants to be running out to the store on days like that, so it's at times like this I'm happy I keep my pantry stocked with great products, that have been simmered in tradition, such as Ragu Pasta Sauce. With farm grown ingredients and no artificial flavors, it is a product I trust. I can have this Easy Vegetable Lasagna ready and on the table in no time! I can't wait to share it with you so...
Let's Get Started!
Easy Vegetable Lasagna:
*Prep Time: 15 min. *Cook Time: 1 hour *Servings: 6-8
Ingredients:
- 2 jars of Ragu Old World Style Traditional Sauce
- 1 32 oz. Container of Whole Milk Ricotta
- 1 9 oz. box of No Boil Lasagna Noodles
- 1 16 oz. bag of Shredded Mozzarella Cheese
- 1 Egg
- 4-6 Cloves of Garlic, minced
- 1 Onion, diced
- 1 c. Fresh Baby Spinach
- 1 Zucchini, quartered and sliced
- 1 Yellow Squash, quartered and sliced
- 8 oz. carton of Button Mushrooms, sliced
- 1 tbsp. Dried Basil
- Salt and Pepper, to taste
- 2-3 tbsp. Extra Virgin Olive
(If you would like to cut the calories, you can always use skim milk ricotta and mozzarella)
Preheat the oven to 400 degrees.
To begin you are going to want to saute your vegetables. This may seem like an unnecessary step, but trust me when I say it can be disastrous if you don't. As the vegetables cook down on they will release all of the water they contain into your lasagna, and, well, nobody wants to eat soggy.
So to avoid this, place a saute pan over medium/high heat and add the olive oil.
Allow the pan to get hot.
Once the pan is hot, add the zucchini, yellow squash, onion, mushrooms, and garlic.
Season it with salt and...
Pepper.
Then let the vegetables cook down for 10 minutes.
While the vegetables are cooking, place the ricotta cheese into a mixing bowl with the egg.
Season with salt,...
Pepper,...
and basil.
Then mix it all together.
After 10 minutes, add the spinach to the pan and let it cook just long enough for the spinach to wilt down, about 2 minutes.
Now it's time to assemble the lasagna!
In the bottom of your pan, spread a thin layer of sauce across the bottom.
This will keep the lasagna from sticking to the pan.
Then place the no boil noodles in a single layer on top of that.
Now spread half of the ricotta cheese over the noodles.
This is a lot easier if the cheese mixture is at room temperature.
Now spread half of the sauteed vegetables over the ricotta cheese.
Then sprinkle a layer of the shredded mozzarella over the vegetables and add a little more sauce.
Then place another layer of the noodles.
I like to place mine in the opposite direction as the last layer of them.
Continue layering the other half of the ingredients exactly like the last.
You should end with a layer of noodles on top.
Then put a layer of sauce on top and ...
Place the rest of the cheese on top.
Cover with foil and place in a 400 degree oven for 45 minutes.
After 45 minutes remove the foil and...
Return to the oven for another 15 minutes.
Then remove for the oven and let rest for 15-30 minutes.
This will allow the lasagna to set and you will be able to pull those beautiful layer pieces out of the pan.
Look at that! This Easy Vegetable Lasagna absolutely makes my mouth water! And what a great way to get a healthy dose of vegetables into your family's diet! I dare say that if you didn't mention it, they would never know the difference. This definitely hits the spot on a cold winter day.
Easy Vegetable Lasagna:
*Prep Time: 15 min. *Cook Time: 1 hour *Servings: 6-8
PRINTABLE RECIPE
Ingredients:
- 2 jars ofRagu Old World Style Traditional Sauce
- 1 32 oz. Container of Whole Milk Ricotta
- 1 9 oz. box of No Boil Lasagna Noodles
- 1 16 oz. bag of Shredded Mozzarella Cheese
- 1 Egg
- 4-6 Cloves of Garlic, minced
- 1 Onion, diced
- 1 c. Fresh Baby Spinach
- 1 Zucchini, quartered and sliced
- 1 Yellow Squash, quartered and sliced
- 8 oz. carton of Button Mushrooms, sliced
- 1 tbsp. Dried Basil
- Salt and Pepper, to taste
- 2-3 tbsp. Extra Virgin Olive
(If you would like to cut the calories, you can always use skim milk ricotta and mozzarella)
Directions:
- Preheat the oven to 400 degrees.
- Place a saute pan over medium/high heat and add the oil. Allow the pan to get hot, then add the zucchini, yellow squash, onion, and garlic.
- Season with salt and pepper and allow it to cook for 10 minutes, stirring occasionally.
- While the vegetables are sauteing, combine the ricotta, egg, basil, salt, and pepper into a mixing bowl and mix them all together.
- After the vegetables have sauteed for 10 minutes add the baby spinach and cook just long enough for it to wilt, about 2 minutes.
- Now it is time to layer the lasagna. Place a thin layer of the sauce in the bottom of a 9x13 baking dish.
- Then place the no boil noodles in a layer over that.
- Place half of the ricotta mixture in a thin layer over the noodles.
- Next spread half of the vegetables over the ricotta.
- Sprinkle with cheese and add another layer of sauce.
- Continue this process with the other half of the ricotta cheese and vegetables.
- You should end with a layer on noodles on top.
- Spread a thin layer of sauce over that and sprinkle the rest of the shredded mozzarella over that.
- Cover and place into a 400 degree oven and cook for 45 minutes.
- After 45 minutes remove the foil and cook for another 15 minutes.
- After the last 15 minutes remove from the oven and allow the lasagna to rest for 15-30 minutes.
- Serve and Enjoy!
