Veggie Lasagna

Posted October 7, 2012 @ 9:08pm | by Kori Mortenson


5 lasagna noodles

7 oz jar of roasted red peppers

1 can artichoke hearts

1 jar spaghetti sauce

15 oz lowfat ricotta

3-5 garlic cloves

1 small onion

2 handfuls spinach leaves

2 large zucchini

1 bunch fresh basil

3-4 large mushrooms

2 cups shredded mozzarella

sriracha hot sauce (optional)



Preheat oven to 375 degrees.  Chop onions and dice garlic.  Saute onions and garlic and add sauce (add a little Sriracha to the sauce to add some kick!).  Slice zucchini lengthwise to make into "noodles."

Chop fresh basil and stir into ricotta.  Add salt and pepper to taste.  Drain artichokes and roasted.  Place them on a paper towel for 5-10 minutes to drain excess water.  Mix together and chop.  Slice mushrooms thinly.

Build the lasagna by starting with dry lasagna noodles on the bottom to cover pan.  Add a light layer of sauce.  Add a layer of zucchini slices.  Spread half of ricotta mixture over zucchini.  Make a layer of spinach and mushrooms.  Add another layer of sauce.  One more layer of zucchini.  Spread artichokes and red peppers over that.  One more layer of zuchinni and top that with the rest of the sauce, cheese, and oregano.  Bake 55 minutes at 375 until cheese is golden brown.  Let rest about 10-15 minutes before serving.

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