On the Menu: Vegetable Lasagna
It’s time for another edition of “On the Menu”, a place where I share some of my tried and true recipes in case you’re looking for a little dinnertime inspiration, along with serving suggestions and tips for getting dinner on the table quickly. This week’s recipe is for a tasty and healthy Vegetable Lasagna that will have even the pickiest vegetable eaters asking for seconds!
Before we dive into the specifics, I need to ask you a personal question. Do you own a lasagna dish? Up until a few months ago, I’m sad to report that I always made lasagna in a regular 9×13 baking dish, and the bottom of my oven paid the price (I’m looking at you, boiled-over sauce and cheese). Not only was it a messy endeavor, but I could never get quite enough layers to have the kind of lasagna that I was really craving. On a whim, I ordered this one a few months ago, and now that I’ve seen the light I’m wondering why it took me so long to add this to our kitchen! If lasagna is something you enjoy, it’s worth having a dedicated dish for it that’s large enough to accommodate all of that cheesy goodness.
- 12 oz. box no-boil lasagna
- 2 cups zucchini, chopped
- 2 cups mushrooms, chopped
- 1 cup red bell pepper, chopped
- 3 handfuls baby spinach leaves
- 2 tsp. dried thyme
- 3 tbsp. olive oil
- 32 oz. Italian cheese blend
- 15 oz. ricotta cheese
- 1 egg
- 2 tbsp. dried parsley
- 1 tsp. garlic powder
- ground pepper
- 2 jars (24 oz.) favorite pasta sauce
Preheat oven to 375 degrees. In a large skillet, add olive oil, zucchini, mushrooms, red pepper, thyme, and a dash of salt and pepper. Cook over medium heat for 10 minutes, stirring frequently, until vegetables begin to soften. Add the spinach to the skillet and stir for a minute or two until it begins to wilt. Remove from heat.
In a medium bowl, beat egg slightly. Stir in ricotta cheese, 16 oz. of Italian cheese blend, parsley, garlic powder, and a dash of salt and pepper.
Spray a lasagna dish with cooking spray. Spread a small amount of pasta sauce to cover bottom of dish; place one layer of noodles over sauce. Top with cheese mixture, several spoonfuls of cooked vegetables, and another layer of sauce. Repeat layering starting with noodles, then adding cheese, vegetables, and sauce. Add a final layer of noodles and sauce and cover loosely with foil. Bake for 30 minutes covered. Uncover, add final 16 oz. of Italian cheese to top, and bake uncovered for an additional 10 minutes or until cheese is nice and bubbly.
Peach Blossom Tips:
To speed up dinner prep on a busy weeknight, all of the veggies can be cooked a day or two ahead of time, so you can focus on just doing lasagna assembly the day that this recipe is on your weekly dinner planner.
Vegetable Lasagna pairs great with a big salad or roasted asparagus, and this Cheesy Stuffed Pesto Garlic Bread.
Remember to budget time to let the lasagna cool down for about 15 minutes or so before serving – it will make cutting the slices much easier so they don’t fall apart when transferring to your plate.
And if you make Vegetable Lasagna this week, comment below and let me know how you liked it!