Serves: 10-12
Prep time: 30 minutes
Cook time: 60 minutes
Ingredients:
Mmm, this is it. I have entirely forgotten what a grease-ladened meat-filled lasagna tastes like because this replacement is very much the delicious opposite. This recipe is tried-and-true for me from day one. And it is entirely too simple to put together (particularly if you go for all dried spices that don't require additional chopping).
olive oil
1/2 an onion, minced
2 large zucchinis, thinly sliced into half moons
salt & pepper
2 cups ricotta cheese
1 egg
1.5-2 cups mozzarella cheese, shredded and divided
1.5 tbsp dried / 1/4 cup fresh parsley, chopped
1 tsp dried/1 tbsp fresh basil, chopped
1 tsp dried/1 tbsp fresh oregano, chopped
1 tsp garlic powder
2 cups (60-90 g / 2-3 oz) fresh spinach
950 ml (4 cups) marinara sauce/Bolognese sauce
225 g - 450 g (8-16 oz) boxed lasagna noodles
3 tbsp grated parmesan cheese
One time when I cut the recipe in half, I forgot to cut the cheese in half and even that mistake was delicious and not too greasy. I might make this "mistake" in the future.
I love this recipe for its simplicity, flavour, and overall satiation. Meat who? Haven't heard of her. I haven't really been a big lasagna lover, but I can get solidly behind this one. It would be a perfect meatless-Monday substitution. Prep the cooked veg ahead of time and you can even combine the ricotta filling sans egg a day before.
Let me know what you think!
Ingredients:
Directions:
Ingredients:
olive oil
1/2 an onion, minced
2 large zucchinis, thinly sliced into half moons
salt & pepper
2 cups ricotta cheese
1 egg
1.5-2 cups mozzarella cheese, shredded and divided
1.5 tbsp dried / 1/4 cup fresh parsley, chopped
1 tsp dried/1 tbsp fresh basil, chopped
1 tsp dried/1 tbsp fresh oregano, chopped
1 tsp garlic powder
2 cups (60-90 g / 2-3 oz) fresh spinach
950 ml (4 cups) marinara sauce/Bolognese sauce
225 g - 450 g (8-16 oz) boxed lasagna noodles
3 tbsp grated parmesan cheese
Directions:
1. Preheat the oven to 177 C / 350 F.
2. In a large pan, add a drizzle of olive oil, onions, zucchini, and salt & pepper cooking until softened.
3. In a bowl, stir to combine the ricotta, egg, 1/2 cup mozzarella, parsley, basil, oregano, garlic, spinach, and salt & pepper.
4. In a 9x13 pan, spread a thin layer of marinara sauce to coat the bottom of the pan.
5. Top with a single layer of noodles.
6. Spread 1/2 of the ricotta mix.
7. Spread 1/2 of the cooked vegetables on top.
8. Repeat steps 4-7.
9. Top with a final layer of noodles.
10. Spread more marinara sauce on top.
11. Sprinkle on the remaining 1/2 to 1 cup mozzarella and parmesan.
12. Cover the lasagna with foil and bake for 30 minutes.
13. Uncover the lasagna and bake until brown (20 minutes).
14. Cool before slicing and serving (10 minutes).
Comments
Post a Comment