Lasagna Primavera
User Reviews
4.6
48 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
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Servings
6 Servings
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Calories
850 kcal
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Course
Main Course
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Cuisine
American
Lasagna Primavera
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 cup chopped carrots
- 3 medium zucchini about 2 ½ to 3 cups finely chopped – mine were in 1/4-inch or less pieces
- 2 cups squash finely chopped – 1/4-inch or less pieces
- 2 cups chopped broccoli
- 20 ounces chopped frozen spinach thawed and drained well (or squeezed through a towel)
- 3 cups ricotta cheese
- ½ teaspoon salt
- 16 ounces mozzarella shredded (about 4 cups)
- 4-6 ounces Parmesan Cheese shredded (about 1 1/2 cups)
- 2 jars jars (24-ounces each) pasta sauce or use 6 cups of homemade sauce (see note)
- 12 no-boil lasagna noodles I love the Barilla brand, or 12 regular lasagna noodles, boiled and drained
Instructions
- Preheat the oven to 350 degrees.
- Combine all the chopped vegetables (carrots, broccoli, zucchini, squash) with 1/2 teaspoon salt and steam briefly, for 2-3 minutes, to soften them just a bit (they’ll finish cooking in the oven after the lasagna is assembled).
- In a medium bowl, combine the ricotta, spinach and salt. Mix well.
- Lightly grease a 9X13-inch pan. Spoon about 3/4 cup sauce onto the bottom of the pan and spread around. It will be a thin layer. Cover with four no-boil lasagna noodles, overlapping slightly. Spoon in 1/3 of the lightly steamed vegetables evenly. Spread 1/3 of the ricotta mixture over the vegetables then sprinkle with 1/3 of the mozzarella and 1/4 of the Parmesan cheese. Pour 1/3 of the remaining sauce over the cheese, lightly spreading it to the edges. Repeat the layers (noodles, vegetables, ricotta, mozzarella/parm, sauce) two more times, ending with the last of the sauce. Sprinkle the remaining Parmesan cheese over the top. This lasagna will be piled high – above the rim of your 9X13-inch pan, but it will settle as it bakes.
- Cover the lasagna with a sheet of lightly greased foil and place the 9X13-inch pan on a large baking sheet lined with foil (this is important since the lasagna will bubble and spit over the edge a bit as it bakes). Bake, covered, for 50 minutes. Uncover and bake 10 minutes longer. Let stand for 15 minutes before serving.
Notes
- Spaghetti Sauce: here is my favorite homemade version.
- Lining the Oven: when assembled, this lasagna is piled very high – above the rim of the baking pan. Initially, I thought I might have an exploding volcano of lasagna all over my oven but wasn’t I pleased when it settled perfectly while baking. Be sure, though, to place it on a foil-lined baking sheet to avoid any potential spillovers while it cooks.
Nutrition Information
Show Details
Serving
1 Serving
Calories
850kcal
(43%)
Carbohydrates
76g
(25%)
Protein
53g
(106%)
Fat
40g
(62%)
Saturated Fat
23g
(115%)
Cholesterol
161mg
(54%)
Sodium
2364mg
(99%)
Fiber
11g
(44%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 850 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 850kcal | 43% |
| Carbohydrates | 76g | 25% |
| Protein | 53g | 106% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 161mg | 54% |
| Sodium | 2364mg | 99% |
| Fiber | 11g | 44% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
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