Vegetable Lasagna Recipe
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Vegetable Lasagna Recipe
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A satisfying lasagna with a trio of vegetables; eggplant, zucchini, squash, and spinach. This is a hearty meal full of flavor.
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Ingredients
No-cook Tomato Sauce
- 1 28 ounce can crushed tomatoes (I used Muir Glen)
- 1/4 cup fresh basil chopped
- 2 Tablespoons extra virgin olive oil
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
No-cook Cream Sauce
- 2 cups Parmesan Cheese grated
- 1 cup whole-milk cottage cheese
- 1 cup heavy cream
- 2 garlic cloves minced
- 1 teaspoon cornstarch or arrowroot
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Vegetable Filling
- 1 1/2 pounds eggplant approximately 7 cups, peeled and cut into 1/2 inch cubes
- 1 pound zucchini approximately 4 cup, cut into 1/2 inch cubes
- 1 pound yellow squash approximately 4 cups, cut into 1/2 inch cubes
- 5 tablespoons extra-virgin olive oil
- 4 garlic cloves minced
- 1 Tablespoon fresh thyme minced
- 12 ounces about 12 cups baby spinach
- 12 no-boil lasagna noodles
- 3 cups whole-milk mozzarella cheese shredded
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Instructions
- Preheat oven to 375 degrees. Spray a 13 x 9 inch baking dish with non-stick spray.
- For the Tomato Sauce: Whisk all ingredients together in a bowl and set aside.
- For the Cream Sauce: Whisk all ingredients together in a bowl and set aside.
- For the Filling:Toss eggplant with 1 teaspoon of salt in a large bowl. Line surface of a large baking dish with a double layer of paper towels and lightly spray with non-stick cooking spray. Spread eggplant in an even layer over the paper towels. Microwave eggplant, uncovered, until dry to the touch and slightly shriveled (10 minutes). Toss half way through to ensure eggplant cooks evenly. Let cool sightly and return to large bowl and toss with zucchini and squash.
- Combine 1 tablespoon olive oil, garlic and thyme in small bowl.
- Heat 2 tablespoons of oil in a large non-stick skillet over medium high heat. Add half the vegetable mixture, 1/4 teaspoon salt and 1/4 teaspoon pepper, cook stirring occassionally (about 7 minutes) until vegetables are lightly browned. Push vegetables to the side of the skillet and add half of garlic mixture to the clear area and cook until fragrant (30 seconds). Combine into vegetables, and move veggies to a medium sized bowl. Repeat with remaining eggplant mixture, 2 tablespoons oil, and remaining garlic mixture.
- Return skillet to medium-high heat, add an additional teaspoon of oil if needed, and cook spinach just until wilted (3 minutes) transfer spinach to a paper towel-lined plate and let drain. Cover with more paper towels and gently blot the excess water from the spinach. Stir into vegetable mixture.
- Assemble: Spread 1 cup of tomato sauce in the bottom of the baking dish, placing 4 noodles on top of the sauce (overlapping is fine). Spread half of vegetable mixture over noodles, followed by half of the cream sauce, add 1 cup of mozzarella cheese. Repeat layering with 4 noodles, 1 cup tomato sauce, remaining vegetables, remaining cream sauce and 1 cup mozzarella. Place last 4 noodle on top layer of cheese. Spread remaining 1 cup of tomato sauce over noodles and sprinkle the remaining 1 cup of mozzarella cheese on top. Lightly spray a large sheet of aluminum foil with non-stick cooking spray and cover lasagna. Bake for about 35 minutes (or until bubbling. Cool on a wire rack 25 minutes before serving.
Notes
- The original recipes adds 1/2 cup of minced pitted kalamata olives, I didn't have them, so left them out, but I bet they would taste delicious in this casserole. If you decide to add them, divide in half and layer on top of the vegetables when assembling casserole.
Nutrition Information
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Serving
1g
Calories
601kcal
(30%)
Carbohydrates
48g
(16%)
Protein
29g
(58%)
Fat
35g
(54%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
16g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
1144mg
(48%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 8-10 Servings
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 601kcal | 30% |
| Carbohydrates | 48g | 16% |
| Protein | 29g | 58% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 1144mg | 48% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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