This has to be one of my favorite recipes to do on a Sunday night (before the start of the working week!). Why you may ask? Well it just so happens this recipe makes the perfect amount for the family to have a nice hearty and healthy dinner AND have enough for leftover lunches the following day! Perfect right?
It is an easy and simple meal that actually gets my girls eating vegetables and all the good stuff (I mean when in the world would they ever eat ricotta cheese voluntarily!)
Enough about how good this recipe is – I’ll let you try it and be the judge for yourself!
Yummo!
Vegetarian Lasagna
Delicious, easy to make and perfect for leftover lunches the following day!
Servings: 8 serves
Calories: 320kcal
Cost: $
Equipment
- Chopping Board
- Baking Pan
- Oven
Ingredients
- 1/2 cup Basil Fresh
- 2 tsp Garlic crushed
- 1/4 cup Continental Parsley chopped
- 4 cups baby spinach leaves
- 1 medium zucchini sliced thinly length ways
- 1 medium egg
- 700 gr tomato marinara sauce could home make this as well (for more authentic taste)
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
- 4 cups ricotta cheese
- 1 packet large lasagna sheets
- 1 tsp extra virgin olive oil
- 1 tsp salt and pepper for seasoning
Instructions
- Pre-heat oven to 350f degrees (or 180c)
- heat your pan on the stove top over a medium heat. Add olive oil to line the pan.
- place zucchini slices onto pan and season generously with salt and pepper. Cook until the zucchini slices are looking vibrant green (be careful not to over cook the zucchini where it turns into mush). Remove zucchini onto a plate to cool. PRO TIP – Remember all the vegetables will receive more cooking time in the oven.
- Now place the spinach leaves into the pan and wilted. Remove from pan and place onto a paper towel to soak up excess water.
- In a mixing bowl stir the ricotta, parmesan, egg , garlic, basil, parsley until well combined.
- Coat a medium sized oven dish with cooking spray and spread 1/2 cup of the Marinara on the bottom. Top with a sheet of lasagna, a layer of zucchini, 1/2 of the ricotta mixture and mozzarella. Spread 1/3 of the remaining marinara and repeat the layers. End with a layer of lasagna, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.
