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4.6 from 48 votes

Lasagna Primavera

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 6 Servings
Calories: 850 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees.
  2. 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).
  3. In a medium bowl, combine the ricotta, spinach and salt. Mix well.
  4. 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.
  5. 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

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

% 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.