Description
Best ever three layered vegetarian lasagna with zucchini, carrots, spinach, marinara sauce, ricotta, mozzarella and parmesan cheese.
Ingredients
Units
Scale
- 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 store bought or homemade marinara
- 1 tablespoon extra virgin olive oil
- Coarse salt, ground black pepper to taste
Instructions
- 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.