Vegetable Lasagna With Marinara Sauce

Vegetable Lasagna is as healthy as it gets when eating pasta.

Low fat, gluten free, and all vegan options can be used in this recipe.

There are many ways to prepare lasagana.

In a marinara, a white sauce, Gluten Free, meatless, and more.

This one is made with a marinara sauce and is meatless.

Vegetable Lasagna with Marinara Sauce

This recipe is as healthy as it gets when eating pasta. Low fat, gluten free, and all vegan options can be used in this recipe.

Not being an expert yet in dietary restrictions I leave those brand changes up to you.

Let me tell you about my experiences making a great lasagna dish.

There are as many kinds of Lasagna dishes as there are days in the year..

I am trying to create many of my recipes this year in an effort to make a totally healthy option for my cheese loving family.

Granny’s option was one she put together to satisfy my 100% Italian Grandpa. I learned most if my cooking skills from that woman. And it shows!

This Vegetable Lasagna with Marinara Sauce is close to the one she made.

These are the INGREDIENTS you will need:

• 2 pounds zucchini, about 4 medium, cut lengthwise into 1/4-inch slices
• 15 ounces low fat ricotta
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan, 2 ounces, divided
• 1 large egg, lightly beaten
• 1/2 Teaspoons Coarse salt and pepper
• 7 cups marinara sauce, divided OR see the marinara recipe in the card.
• 3/4 Pounds no boil lasagna noodles, about 15 noodles
• 1 cup shredded part-skim mozzarella, 4 ounces, divided

Homemade Quick Marinara Sauce:

• 2 Tablespoons olive or vegetable oil
• 2 Medium onion, chopped (1 cup)
• 1/2 Cup finely chopped carrot 
• 2 Cloves garlic, finely chopped or more to taste
• 2 Cans 28 oz each organic crushed tomatoes with basil, undrained
• 2 Tablespoons chopped fresh Italian (flat-leaf) parsley
• 1 Teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
• 1/2 teaspoons coarse (kosher or sea) salt
• 1/2 teaspoons pepper

These are the INSTRUCTIONS for preparation:

• Preheat oven to 375 degrees. 
• In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.
• Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish.
• Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times.
• Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.
• Cover with parchment-lined foil and bake 30 minutes. 
• Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more. 
• Let cool 10 to 15 minutes before serving.

Marinara Sauce:

• In 4 quart saucepan or stock pot, heat oil over medium heat. 
• Add onion, carrot and garlic; cook about 5 minutes, stirring occasionally, until tender. 
• Stir in remaining ingredients.

NOTES

This sauce is great to have on hand for quick meals. Ladle the cooked sauce into freezer containers, and keep in your freezer up to a month. Just thaw in the refrigerator or microwave, then use in your favorite recipe.

The sauce recipe below is from a cook book she had. It is not the all day simmer version which was her original one.

That Basic Marinara Sauce recipe is just a click away and sits below the recipe card!

Feel free to use jar marinara. However this quick sauce is still very tasty and compliments the veggies in this recipe.

I warn you to make sure your noodles stay al dente. To keep from sticking keep them in the water until you use each one.

Keep your layers to the recommended amounts.

Since you only have cheeses and vegetables to keep the dish firm, don’t overdo your liquids or your lasagna will be runny when you cut it.

It really isn’t a problem as long as you know this trick.

If you find your dish isn’t firm enough then refrigerate it longer.

I even prepare my lasagna recipes the day before.

The sauces have a chance to marinate and the spices get just a bit bolder.

When they say that pasta dishes are better the next day, they aren’t pulling your leg.

There is a reason.

Now that I have given you all my years worth of expertise in these tips and tricks I expect you all to start COOKING LASAGNA!

Please come back and let me know what you do to make this dish your own!

Mangia.

Vegetable Lasagna with Marinara Sauce

Vegetable Lasagna is as healthy as it gets when eating pasta. Low fat, gluten free, and all vegan options can be used in this recipe.

5 from 1 vote

Print Pin Rate

Course: Dinner

Cuisine: Italian

Keyword: gluten free, vegetable

Method: Bake

Skill Level: Basic

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Adjust Servings: 8

Calories: 680kcal

Author: Marilyn

Cook ModePrevent your screen from going dark

Ingredients

• 2 pounds zucchini, about 4 medium, cut lengthwise into 1/4-inch slices
• 15 ounces low fat ricotta
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan, 2 ounces, divided
• 1 large egg, lightly beaten
• 1/2 Teaspoons Coarse salt and pepper
• 7 cups marinara sauce, divided OR see the marinara recipe in the card.
• 3/4 Pounds no boil lasagna noodles, about 15 noodles
• 1 cup shredded part-skim mozzarella, 4 ounces, divided

Homemade Quick Marinara Sauce:

• 2 Tablespoons olive or vegetable oil
• 2 Medium onion, chopped (1 cup)
• 1/2 Cup finely chopped carrot
• 2 Cloves garlic, finely chopped or more to taste
• 2 Cans 28 oz each organic crushed tomatoes with basil, undrained
• 2 Tablespoons chopped fresh Italian (flat-leaf) parsley
• 1 Teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
• 1/2 teaspoons coarse (kosher or sea) salt
• 1/2 teaspoons pepper

Instructions

• Preheat oven to 375 degrees.
• In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.
• Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish.
• Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times.
• Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.
• Cover with parchment-lined foil and bake 30 minutes.
• Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more.
• Let cool 10 to 15 minutes before serving.

Marinara Sauce:

• In 4 quart saucepan or stock pot, heat oil over medium heat.
• Add onion, carrot and garlic; cook about 5 minutes, stirring occasionally, until tender.
• Stir in remaining ingredients.
• Remove from heat and serve.

Notes

This sauce is great to have on hand for quick meals. Ladle the cooked sauce into freezer containers, and keep in your freezer up to a month. Just thaw in the refrigerator or microwave, then use in your favorite recipe.

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 680kcal (34%) | Carbohydrates: 56g (19%) | Protein: 29g (58%) | Fat: 41g (63%) | Saturated Fat: 19g (95%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 94mg (31%) | Sodium: 1208mg (50%) | Potassium: 0mg | Fiber: 9g (36%) | Sugar: 13g (14%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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