This meatless, low-fat lasagna is chock full of colorful vegetables, making this a healthy and nutritious supper dish. You can even prepare this vegetable lasagna ahead of time and refrigerate it until you're ready to cook. If you do, let the lasagna stand at room temperature for 20 to 30 minutes before placing it in the oven.
Ingreadient
- 2 teaspoons olive oil
- 1 garlic clove (crushed)
- 1 medium onion (finely chopped)
- 1 1/2 cups cremini mushrooms (sliced)
- 1 celery stalk (chopped)
- 1 medium carrot (diced)
- 1 medium zucchini (chopped)
- 1 yellow squash (chopped)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon oregano (or mixed Italian herbs)
- Freshly ground black pepper
- 2 handfuls baby spinach salad leaves (roughly chopped)
- 1 (15-ounce) tub ricotta (fat-free or low fat)
- 8-ounces no-cook lasagna noodles
- 3/4 cup shredded mozzarella cheese (reduced fat)
Direction
- Preheat oven to 375 F, and coat an 11 X 7-inch baking dish with nonstick cooking spray.
- Heat oil in a large saucepan. Sauté garlic for 1 minute, followed by onion, mushrooms, celery, carrots, zucchini, and squash.
- Gently sauté for 10 minutes until vegetables are softened. Add tomatoes, tomato paste, herbs, and some black pepper.
- Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in spinach.
- Spread a cup of sauce on the bottom of the baking dish.
- Top with noodles, followed by half the ricotta cheese; add another layer of sauce, followed by noodles and remaining ricotta cheese.
- Continue with remaining noodles and sauce, ending with sauce.
- Top with mozzarella and bake for 30 minutes.
