Vegetarian
Vegetable Lasagna
Description
Golden cheese, Italian flavors, fresh veggies and a robust sauce shine in this healthy vegetable lasagna. Loaded with zucchini, spinach and more!
Ingredients
- 1 ½ tablespoons extra-virgin olive oil
- 1 small sweet potato peeled and 1/4-to 1/2-inch diced (about 1 1/2 cups)
- 2 red bell peppers chopped
- 1 small red onion diced
- 1 medium zucchini chopped
- 1 teaspoon dried basil
- ¾ teaspoon kosher salt divided
- 2 (24-ounce jars) good quality tomato pasta sauce I use Roasted Garlic
- 2 teaspoons balsamic vinegar
- 1 (10-ounce) package frozen spinach drained and squeezed dry
- 1 (15-ounce) container part-skim ricotta cheese
- 2 cups freshly grated melty Italian cheese such as mozzarella, Fontina, or Provolone (I did a blend of all three. DELISH!)
- ½ cup freshly finely grated Parmesan cheese divided
- 1 large egg
- 9 oven-ready (no boil) whole wheat lasagna noodles (I like Delallo), about 5.5 ounces
- Fresh basil for serving
Directions
- Preheat the oven to 400 degrees F. Coat a 9×13-inch baking dish with nonstick spray.
- In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt. Cook until the vegetables are tender and begin to brown, about 10 minutes.
- Add the tomato sauce and balsamic to the vegetables. Stir to combine then bring the mixture to a gentle simmer. Let simmer, stirring occasionally, for 10 minutes.
- In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt. Mix well, until the mixture is evenly combined.
