This post may contain affiliate links. See my disclosure for more information.
The snow is melting, the temperature is rising. Spring is most definitely right around the corner. I can almost remember that summer once existed. It was nice, if I’m remembering correctly.
And then, while tidying up my computer’s desktop, I came across some pictures of this bursting-with-freshness summer vegetable lasagna. Suddenly, summer felt real to me. I could remember not feeling cold, the smell of grilling meats, and bright green grass.
Vegetable Lasagna
Our vegetable CSA provided us with heaps of just-picked veggies all summer, and this recipe used up lots of them. So many, in fact, that my husband declared it “almost too vegetable-y” for his taste. (He really loves my meaty, cheesy bechamel lasagna). I think part of the reason he felt that way was because the carrots were in larger pieces, and added a bit of crunch. That can be solved by either shredding the carrots instead of chopping, or by pre-cooking them a bit to soften.
I love flexible recipes that can be changed up and personalized to what you have on hand, or to your personal preferences. This vegetable lasagna is just that kind of recipe.
It’s easy, too. You start by shredding or chopping up 3 cups of your choice of veggies. I used carrots, a small sweet pepper, kale, zucchini, and onion in this one. It is also fantastic with spinach, celery, broccoli, and cauliflower.
Next you mix up the cheesy ricotta mixture, and get the rest of your ingredients ready to layer.
You can use a jarred marinara in this for sure. I had a couple of jars of tomatoes that I had canned on hand and pureed them for the sauce. I seasoned the puree with Italian seasoning, salt, pepper, garlic, hot pepper flakes, a pinch of sugar, olive oil and fresh basil.
I used the no-bake lasagna noodles in this, but you could certainly use regular lasagna noodles. Just be sure to only partially boil them, or you will end up with mush.
Alternate layers of sauce, pasta, mixed veggies, cheese mixture, and shredded mozzarella cheese. End with a layer of pasta, sauce and cheese on top.
Cover pan with foil (I usually spray my foil with non-stick spray to prevent the cheese from sticking), and bake.
Remove foil for the last 10-15 minutes of baking, and be sure to let the lasagna sit for at least 15 minutes before you cut into it.
This vegetable lasagna is hearty enough to be served on its own, with some crusty bread on the side. But it is also delicious served with Italian sausages (grilled, if you can).
Can I tell you…I’m honestly warmer after writing this. (And craving summer treats like tomato pie and grilled corn). Summer will come again. Grilling weather will arrive. Hurray!
Would your family eat this vegetable lasagna?
Here’s the recipe:
Ingredients
- 3 cups of chopped or shredded veggies of your choice. Suggestions included: carrots, celery, broccoli, cauliflower, sweet peppers, kale, spinach, zucchini or other summer squash
- 1/2 cup chopped onion
- 2 cups of marinara sauce
- 16 oz. container of whole milk ricotta
- 1 egg
- 1/2 cup grated parmesan cheese
- salt, pepper, and garlic to taste
- I package no-bake lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions
- Chop or grate veggies of choice to equal about 3 cups total.
- Mix veggies together with onion
- [Optional step: Saute all veggies in a tablespoon or so of olive oil, or microwave/steam for a few minutes to soften. Alternatively, just soften harder veggies like carrots if chopped in larger pieces.]
- In separate bowl, mix ricotta with parmesan and egg Add salt, pepper, and garlic powder to taste
- Spread a bit of marinara in the bottom of a 9 x 13 baking dish that has been sprayed with non-stick cooking spray
- Add a layer of noodles
- Cover noodles with 1/2 of ricotta mixture and 1/2 of veggies
- Add layer of of sauce
- Repeat layers
- Finish with layer of noodles, sauce and mozzarella cheese on top
- Cover with aluminum foil (sprayed with non-stick spray)
- Bake at 375 for 45-60 minutes or until cheese is bubbly (you can remove foil for the last 10-15 minutes if you'd like)
- Let lasagna sit for at least 15 minutes before cutting
Shopgirl Anonymous says
February 22, 2017 at 11:22 pmThis looks amazing. I of course would have to go further than veggies and make it vegan for my youngest, but it might just be worth a try because it sounds decadent! Definitely Pinned this baby right up!
Susan says
February 22, 2017 at 11:34 pmVegan would be tough. It’s not even the meat I’d miss so much…but dairy. Oh my.
Patrick says
February 23, 2017 at 10:51 pmNo doubt!! You HAVE to have cheese in a lasagna!!! I can’t imagine one without the other!
Charlotte Burkholder says
March 6, 2017 at 6:48 pmIt’s a good idea to increase vege intake. Thanks for sharing at Family Joy Blog linkup. My lasagna might not have as many vitamins in it. 🙂
Charlotte Burkholder recently posted…Family Joy Blog Linkup #57
Susan says
March 6, 2017 at 11:48 pmOh, my regular lasagna also does not have as many vitamins. 🙂 All things in moderation, right?