Fresh Vegetable Lasagna with Spinach and Zucchini Recipe

Name: Fresh Vegetable Lasagna with Spinach and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 lasagna noodles; 3 tablespoons olive oil; 2 shallots, roughly chopped; 3 cloves garlic, roughly chopped; 2 medium zucchini, halved lengthwise and chopped; 8 cups packed fresh spinach; 3 cups fresh ricotta cheese; 2 cups finely grated Parmesan; 1 1/2 teaspoons kosher salt; 1/4 teaspoon ground black pepper; 1 egg; 6 cups shredded mozzarella; 3 1/2 cups Chunky Marinara Sauce, recipe follows; 1/4 cup olive oil; 2 medium carrots, cut to 1/2-inch dice; 1 stalk celery, cut to 1/2-inch dice; 1 large yellow onion, cut to 1/2-inch dice; 3 cloves garlic, smashed and chopped; 1 tablespoon chopped fresh oregano; Pinch chile flakes, optional; One 28-ounce can tomato sauce puree; One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped, juice reserved; 8 to 10 fresh basil leaves; Kosher salt and freshly ground black pepper

Servings: persons

20 lasagna noodles
3 tablespoons olive oil
2 shallots, roughly chopped
3 cloves garlic, roughly chopped
2 medium zucchini, halved lengthwise and chopped
8 cups packed fresh spinach
3 cups fresh ricotta cheese
2 cups finely grated Parmesan
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 egg
6 cups shredded mozzarella
3 1/2 cups Chunky Marinara Sauce, recipe follows
1/4 cup olive oil
2 medium carrots, cut to 1/2-inch dice
1 stalk celery, cut to 1/2-inch dice
1 large yellow onion, cut to 1/2-inch dice
3 cloves garlic, smashed and chopped
1 tablespoon chopped fresh oregano
Pinch chile flakes, optional
One 28-ounce can tomato sauce puree
One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped, juice reserved
8 to 10 fresh basil leaves
Kosher salt and freshly ground black pepper

1
Preheat the oven to 375 degrees F.
2
Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes.
3
Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use.
4
(If you are using no-boil noodles, skip this step.)
5
Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes.
6
Add in the garlic and zucchini, and cook for 1 minute.
7
Stir in the spinach and cook until wilted, 2 to 4 minutes.
8
In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
9
To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish.
10
Top with 3 noodles, slightly overlapping.
11
Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta.
12
Top with 2 cups of the mozzarella, then top with 1 cup of the sauce.
13
Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
14
Cover with foil and bake for 40 minutes.
15
Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more.
16
Cool for 10 to 15 minutes before serving.
17
Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
18
Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes, basil leaves and some salt and pepper.
19
Bring to a simmer and cook for about 30 minutes.

3238

kcal

Calories

108

Fat

405

Carbs

164

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 24 ingredients. The key ingredients include: 20 lasagna noodles, 3 tablespoons olive oil, 2 shallots, roughly chopped, 3 cloves garlic, roughly chopped, and more.

Yes, Fresh Vegetable Lasagna with Spinach and Zucchini 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.

Fresh Vegetable Lasagna with Spinach and Zucchini

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