Fall Vegetable Lasagna Recipe

Name: Fall Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons olive oil; 2 medium yellow squash, cut lengthwise into 1/4-inch-thick slices; 1 onion, chopped; 1 oranges or 1 red bell pepper, diced; 1 large garlic clove, crushed; 1 (10 ounce) bag prewashed spinach; 1 (15 1/2 ounce) jar marinara sauce; 1 (15 1/2 ounce) container ricotta cheese; 3/4 teaspoon coarse salt; 1/4 cup fresh basil, chopped; 12 oven-ready lasagna noodles; 1/2 lb fresh mozzarella cheese, coarsely chopped

Servings: persons

3 teaspoons olive oil
2 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
1 onion, chopped
1 oranges or 1 red bell pepper, diced
1 large garlic clove, crushed
1 (10 ounce) bag prewashed spinach
1 (15 1/2 ounce) jar marinara sauce
1 (15 1/2 ounce) container ricotta cheese
3/4 teaspoon coarse salt
1/4 cup fresh basil, chopped
12 oven-ready lasagna noodles
1/2 lb fresh mozzarella cheese, coarsely chopped

1
.Heat 2 tsp oil in large nonstick skillet over med-high heat.
2
Add squash in batches and cook 1 to 2 minutes per side until just tender; transfer to plate.
3
Heat remaining 1 tsp oil in same skillet.
4
Add onions, bell pepper, 1/4 tsp salt, and garlic; cook until softened, 3 to 5 minutes.
5
Add spinach in batches and cook, stirring just until wilted, about 3 minutes. Transfer to plate.
6
Combine ricotta, basil and remaining 1/2 tsp salt in a bowl.
7
Heat oven to 375.
8
Spoon half of the sauce on bottom of 9 x 13-inch baking dish.
9
Layer sauce with 3 noodles; one third of ricotta mixture and squash.
10
Layer twice more with 3 noodles, ricotta mixture and spinach mixture.
11
Top with remaining noodles, sauce and mozzarella.
12
Cover with foil and bake until sauce is bubbly and noodles are tender, about 50 minutes.

1412

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 teaspoons olive oil, 2 medium yellow squash, cut lengthwise into 1/4-inch-thick slices, 1 onion, chopped, 1 oranges or 1 red bell pepper, diced, and more.

Yes, Fall Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Vegetable Lasagna

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