Vegetable Lasagna with no boil noodles
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Vegetable Lasagna with no boil noodles
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This vegetable lasagna is chock full of oven roasted vegetables, spinach and cheese. It uses no boil noodles which makes for an easy, simple lasagna!
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Ingredients
- 16 ounce box no-boil lasagna noodles
- 3 cups your favorite pasta sauce (750ml jar or close)
- 1 cup water
Vegetables
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 small green zucchini diced small
- 1 small yellow zucchini diced small
- 2 medium carrots diced small
- 1 medium red pepper diced small
- 1 cup sliced mushrooms
- 3 cups baby spinach
- 2 cloves garlic minced
Ricotta Layer
- one grams tub ricotta cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 2 tablespoons Parmesan Cheese
Topping
- 3 cups mozzarella cheese
Instructions
- Soak your lasagna noodles in water while you chop the vegetables; a long plastic container does the trick. Make sure that they are covered with water.
- Place the olive oil and onions into a large skillet. Fry until the onions are tender-crisp, then add in the other vegetables. Continue to cook until the vegetables are tender-crisp.
- Add in the spinach and cook until wilted. Remove the skillet from the heat.
- To prepare the ricotta mixture, mix together the ricotta, egg, Italian seasoning and Parmesan. Set aside.
- Preheat your oven to 350 °F while you prepare the lasagna layers.
- Take the pasta sauce and in another bowl combine it with a cup of water. Then on the bottom of a 9x13 pan pour and spread out 1/2 a cup of the sauce.
- Drain the noodles and then put your first layer on. Don't be afraid to do them patchwork, they do not fit perfectly. I used 4 across the width and one laying at the bottom and this used up the entire box of noodles.
- Add another half a cup of sauce on top.
- Use 1/3 of your fried veggies on top of that sauce.
- Dab on a 1/3 of the ricotta mixture on top of those veggies.
- Repeat the layers until you have only the top layer of noodles then pour the remainder of the sauce on top.
- Cover with tinfoil and bake in a 350 degree oven for approximately 45 minutes or until the noodles are tender.
- Remove from the oven and top with the mozzarella cheese then return the pan uncovered to the oven for another 10-15 minutes, until the cheese looks melted and slightly bubbled.
- Let it sit for 5-10 minutes, then slice and serve.
Notes
- you need approximately 6 cups of vegetables (excluding the onion and spinach) for this lasagna, Mix and match as you see fit!
Nutrition Information
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Calories
555kcal
(28%)
Carbohydrates
70g
(23%)
Protein
30g
(60%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Cholesterol
62mg
(21%)
Sodium
856mg
(36%)
Potassium
1029mg
(29%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
10960IU
(219%)
Vitamin C
30.4mg
(34%)
Calcium
499mg
(50%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 70g | 23% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 856mg | 36% |
| Potassium | 1029mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 10960IU | 219% |
| Vitamin C | 30.4mg | 34% |
| Calcium | 499mg | 50% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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