Veggie Lasagna

It’s Meatless Monday and this week I’m featuring a veggie lasagna that is extremely versatile and easy to pull together on a weeknight! Lasagna making is not an exact science, so feel free to get creative (and clean out your fridge). Use whatever veggies you have to liven up your marinara, or add ground meat to it, if you’d like! If you don’t have ricotta cheese you can always substitute cottage cheese. I’m featuring zucchini, onion, carrots, garlic, part-skim ricotta and mozzarella in this recipe – but truly, anything goes! If you have the time I would definitely recommend doubling this recipe and freezing the second pan – it’s a great go-to on a busy night – all you need to do is pull out of the freezer, defrost, pop into the oven and just add a little extra cooking time to ensure fully cooked/heated through! 

Veggie Lasagna
Serves 8
An easy and versatile veggie lasagna with marinara sauce and blend of part-skim ricotta and mozzarella cheeses.
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Prep Time
40 min
Cook Time
50 min
Total Time
1 hr 30 min
Prep Time
40 min
Cook Time
50 min
Total Time
1 hr 30 min
Ingredients
  1. 2 large zucchinis (2 pounds)
  2. 4 teaspoons olive oil
  3. 1 large yellow onion, chopped
  4. 2 cloves garlic, minced
  5. 4 medium carrots, grated
  6. 1 (24 ounce) jar marinara sauce
  7. 32 ounces part-skim ricotta
  8. 8 ounces fresh mozzarella, shredded, divided
  9. 1/2 cup grated parmesan cheese, plus more for serving
  10. 1/2 cup chopped fresh parsley
  11. 1 large egg
  12. 1 (9 ounce) box no-cook lasagna noodles
Instructions
  1. Heat oven to 375 degrees. Line a baking sheet with a towel. Thinly slice zucchini lengthwise into 1/8 inch pieces. Arrange on prepared sheet; sprinkle with salt. Let stand 30 minutes and pat dry. (Don't skip this step as it helps prevent your lasagna from getting too watery).
  2. Heat oil in a large pot over medium-high heat. Add onion, garlic, and carrots and cook until softened, about 6 minutes. Add marinara and bring to a hard simmer. Reduce heat and simmer on low about 5 minutes. Set aside. (If you have decided to add meat to your lasagna add 1 pound of turkey, beef or pork, to the pan before the veggies. Cook, breaking up with a spoon, until browned. Drain excess fat, then add the veggies and cook according to above instructions.)
  3. A creamy herb ricotta filling will be made by whisking together the ricotta, half the mozzarella, parmesan cheese, parsley, and egg; season with salt and pepper.
  4. To assemble start with a 9x13 inch dish, spread 1/2 cup of the marinara sauce on the bottom of the dish. Top with a layer of noodles (about 4), then a third of the zucchini slices, a third of the cheese mixture, and a quarter of the remaining sauce. Repeat 2 more times. Top lasagna with a final layer of noodles and marinara. Sprinkle with remaining mozzarella.
  5. Cover casserole tightly with foil and bake until bubbly, about 30 minutes. Remove foil and bake another 20 minutes, until mozzarella has melted and browned. Remove from oven; let cool 15 minutes - this will make it easier to cut. Serve by sprinkling remaining parmesan over lasagna slices.
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