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 I leave those brand changes up to you. The thing I can’t find is a dairy free or egg free option. Anyone out there know of one? Please send it off to me to give it a try. Let me tell you about Lasagna. There are as many kinds of Lasagna dishes as there are Folks claiming Italian heritage. I am trying many of them 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!
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.
- 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
- Coarse salt and pepper
- 7 cups marinara sauce, divided
- 15 no-boil lasagna noodles (3/4 pound total)
- 1 cup shredded part-skim mozzarella (4 ounces), divided
- 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.
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