Aaaaand it’s summer…in May?? What?!? I’ve already busted out the air conditioner so that doesn’t bode well for this years August situation. Also I didn’t get the memo on the month early season change and made lasagna 😅. But its YUMMY and should be eaten all year long anyway so here you go. Garden vegetable lasagna 🙌🏻.
Seriously though, you can eat this dish all year long. It’s much lighter than your standard meat sauce lasagna. Packed full of veggies, just a little cheese and some marinara sauce is all that’s between the layers of lasagna noodles.
Oh and also, once you throw it in the oven it only takes 30 minutes to bake through! True, a 10 minute stint on the stove is needed to soften up the veggies but WAY better than the usual “1 hour bake time but really more like 2” to get your lasagna cooked all the way through.
Since it is lacking in the meat department, I like to make this garden vegetable lasagna with three layers of cheesy, saucy veggies. Light and yet still super filling! Recipe below.Print
Best ever three layered vegetarian lasagna with zucchini, carrots, spinach, marinara sauce, ricotta, mozzarella and parmesan cheese.
- 12 lasagna noodles
- 2 medium zucchini, quartered and diced
- 2 medium carrots, quartered and diced
- 1/2 yellow onion, diced
- 1 cup baby spinach, roughly chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh basil, roughly chopped + extra for garnish
- 1 cup ricotta cheese
- 1 medium egg
- 2 cups mozzarella cheese, grated
- 1/4 cup parmesan cheese, grated
- 2 cups marinara
- 1 tablespoon extra virgin olive oil
- Coarse salt, ground black pepper to taste
- Preheat oven to 350°F. Grease a 9X13 casserole dish.
- Whisk together egg and ricotta in a small bowl until smooth. Set aside.
- Cook lasagna noodles according to box instructions. Rinse with cold water, drain, and set aside.
- While the noodles are boiling, heat olive oil to a large skillet over medium high heat.
- Stir in zucchini, carrots, and onion. Cook until somewhat softened, about 5 minutes.
- Add basil, spinach, and garlic, cook until spinach is wilted and garlic is fragrant, about 2 minutes. Remove from heat. Add salt and pepper to taste.
- Spread 1/4 cup of the marinara sauce on the bottom of the prepared casserole dish.
- Lay 3 noodles into the dish, cutting as necessary to fit. Spread evenly with 1/2 cup of the marinara sauce and 1/3 of the egg ricotta mixture. Evenly sprinkle 1/3 of the cooked vegetable mixture and top with 1/2 cup of mozzarella cheese. Repeat this process twice more for two more layers.
- Top final layer with last 3 noodles. Spread with the last of the marinara sauce and sprinkle with parmesan cheese and remaining mozzarella cheese.
- Bake for 30 minutes until sauce is bubbling and cheese is golden. Let cool for 10 minutes. Garnish with freshly chopped basil.