A Healthy Garden Vegetable Lasagna, Packed with Fresh zucchini, peppers, mushrooms, broccoli, spinach, onions and garlic surrounded by layers of ricotta and noodles, tomato sauce, stringy mozzarella cheese.This vegetable lasagna is full of all the good things.
Alright, so maybe that melted cheese blanket on top doesn’t look so healthy.
Tons of vegetables packed into the sauce and spinach stirred into the ricotta adds so much flavor to the dish. I used as many vegetables as I had on hand. Mushrooms, zucchini, carrots, peppers, broccoli, spinach, and onions. You can use whatever you have as well. I also packed up the leftovers to use for lunches for the week.
There are a few reasons why I need this lasagna to be healthy.
- Summer is coming. fast.
- I am living on this meal all by my lonesome for the next week.
- A tiny habit of playing hooky from my workouts.
- I have a crazy ice cream addiction that screams for attention at least once a week.
- My desired lasagna portion size: 3 pieces.
Make this lasagna for at least one, if not all of those reasons. Plus,It’s jam packed with Delicious veggies and creamy ricotta cheese and baked under a blanket of melted mozzarella. Also, the servings sizes are huge! seriously. In case you do have any leftovers this lasagna freezes wonderfully.
And if nothing else, cheese, who doesn’t love a cheese blanket? Really.
Garden Vegetable Lasagna
- 4 cups Chopped Vegetables (Your Choice)
- 1/2 Chopped Onion
- 2 1/2 tbsp Minced Garlic
- 1 tbsp olive oil
- 1 1/2 cups fat free ricotta cheese (Fat free Cottage cheese works as well)
- 1/4 cup Parmesan cheese
- 1 Egg White
- 1 cup Spinach
- 3 cups Tomato Sauce
- 12 Lasagna noodles (I used Whole wheat)
- 1 cup Shredded Mozzarella Cheese
Cook noodle in boiling water according to package. drain, rinse and cool. set aside.
Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Add the tomato sauce and bring to a simmer for a few minutes then shut off heat and Set aside.
In a bowl, stir the ricotta cheese, Parmesan, egg white and spinach together and set aside.
Pour a little sauce in the bottom of a greased 9×13 pan. Top with 3 lasagna noodles with 1/3 of the veggie sauce then top with 3 more noodles topped with 1/2 ricotta mixture. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese. (3 layers of veggie sauce and 2 layers of ricotta mixture and finish with mozzarella cheese)
cover and bake for 35 minutes at 375F then uncover and bake for 10 minutes until cheese is bubbly. let cool for 10 minutes then serve immediately with salad and garlic bread.
I freezer the unused portions in tightly sealed freezer containers.
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