Easy Vegetable Lasagna

Don't be intimidated by lasagna -- just because it weighs a lot doesn't mean you can't handle putting it all together. Follow this super-simple recipe, smear some crusty bread with garlic butter, and get your appetite ready.

Prep Time 15

Cook Time 40

Servings Servings

Calories 428kcal

Author FoodFaithFitness

Ingredients

The Vegetables:

2 tbsp olive oil
1 medium onion
2 cloves garlic crushed
3 carrots
3 small oranges peppers (or 1 large orange)
1 red bell pepper
6-8 button mushrooms
5 small zucchini
¼ tsp salt
5-6 oz baby spinach
8 lasagna sheets

The Tomato Sauce:

2 tbsp olive oil
2 cloves garlic crushed
1 can tomatoes diced
¼ cup fresh basil roughly chopped
½ tsp salt

The Topping:

2 cups low-fat ricotta cheese
½ cup skim milk
¼ tsp salt
1 tsp black pepper
2 cups mozzarella cheese grated

Instructions

Preheat the oven to 350°F
Chop all the vegetables.
In a pan over MEDIUM heat, add the olive oil, onions, and garlic and fry for 5 minutes. Add the rest of the vegetables and salt, and fry, tossing every few minutes until they are soft. Set it aside until you are finished with the other elements.
Add all the sauce ingredients to a pot and simmer on LOW for 10 minutes until the sauce thickens. If the sauce is too thick, it won’t cook the lasagna. Once it is cooked, set it aside.
Whisk the ricotta, milk, salt, and pepper together in a bowl.
Build the layers. Start with half the vegetables and make a layer on the bottom of the dish, then half the tomato sauce, then layer on 4 pieces of lasagna, you can break the lasagna sheets a bit to make them fit. Using more or fewer sheets is fine. Repeat these layers once more. Pour on your ricotta mix and scatter on the mozzarella.
Place in the oven and bake for 30 minutes or until the cheese bubbles and browns.

Notes

If your lasagna sheets are still a bit rigid, remember: they still need some liquid to cook in, like boiled pasta. So make sure that your tomato sauce still has some lovely liquid in it for the pasta AND to prevent your veggies from drying out.

Nutrition