I make this Easy Vegetarian Lasagna often. It is one of Charles’s favorite meals. Whenever I make this lasagna, I make an extra – or two – to store in the freezer for later or to give to a friend. This is a wonderful veggie filled meal that I think your family will love.
I am not big on diets. I am big on making homemade meals and finding a way to add in some extra vegetables. This meal is a perfect example of how I took a classic recipe and found a way to make it a bit more nutritious by sneaking in some more veggies.
This vegetarian lasagna has spinach, carrot, bell pepper, zucchini, and tomato sauce. The spinach, carrot, and bell pepper all gets mixed in with the ricotta. You don’t really notice the carrot since I shred it up – but I love adding an extra vegetable to the meal. If you want to hide the bell pepper you could chop it more finely but I usually do a rough chop.
This recipe is similar to my Zucchini Lasagna since it has many of the same ingredients, and thinly shaved ribbons of zucchini.
I highly recommend using fresh lasagna sheets in this recipe. We are very lucky to live right by Tortello which sells handmade pastas, and I purchase my lasagna sheets from this shop. When you use fresh lasagna sheets you do not need to boil them; you can add them right into the lasagna. The other reason why fresh lasagna sheets work so well in this recipe is that they soak up any excess moisture from the zucchini. If you can’t find fresh lasagna sheets, try using no boil dried lasagna sheets and following the baking instructions on the box.
Please feel free to make this recipe your own. You can add more zucchini if you want. Add in some mushrooms, peas, or onion. Search your fridge for veggies and see what you find. You could certainly use bolognese sauce in this recipe. I prefer to use a marinara sauce with basil.
You could use either frozen or fresh spinach in this recipe. I use fresh just because I think it is easier. I give it a rough chop before mixing it into the ricotta. If you use frozen spinach, just let is completely thaw and then squeeze out all of the excess moisture.
This recipe involves a good amount of chopping. You might want to let your food processor do the work.
Easy Vegetarian Lasagna Recipe:
- 2 Zucchini
- 1 cup Carrot, shredded
- 1 Red Bell Pepper, chopped
- 3 cups Ricotta (I used whole milk ricotta)
- 2 cups chopped Spinach
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 2 cups Marinara Sauce (one 16 oz jar)
- about 1 pound Fresh Lasagna Sheets
- 1 cup Fresh Mozzarella, shredded
- a casserole dish, about 9" x 12"
Heat your oven to 350 degrees.
First, use a vegetable peeler to shave the zucchini into thin ribbons. Place the ribbons of zucchini on a paper towel so that they dry out a little.
Next, mix the carrot, bell pepper, ricotta, spinach, salt, and pepper together.
Spread a layer of marinara sauce into the bottom of the casserole dish. Add a layer of lasagna sheets on top. If necessary, cut the lasagna sheets to fit. Place a layer of shaved zucchini on top of the lasagna sheets. Next, spread 1/3 of the ricotta mixture on top. Sprinkle 1/4 cup of the mozzarella over.
Continue the pattern of adding layers of marinara, lasagna sheets, zucchini, ricotta, and mozzarella two more times.
Add a final layer of lasagna sheets, top with marinara, and sprinkle the remaining mozzarella over the lasagna.
Either place in the oven to bake uncovered at 350 degrees for 45-60 minutes or cover and place in the freezer for later. If you are baking a frozen lasagna, bake it covered for 30 minutes and then bake if for another 45-60 minutes uncovered.
Amount Per Serving: Calories: 940Total Fat: 49gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 181mgSodium: 2114mgCarbohydrates: 64gFiber: 9gSugar: 13gProtein: 63g