Vegetable Zucchini Lasagna
Ingredients:
2 large zucchinis, sliced lengthwise into thin strips
2 carrots, thinly sliced
1 bell pepper (any color), julienned
1 small onion, thinly sliced
2 cups fresh spinach
3 cups marinara sauce
2 cups ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Instructions:
Preparation:
Preheat the oven to 375°F (190°C).
Prepare the vegetables: Heat olive oil in a pan over medium heat. Add garlic and onions, sautéing until translucent. Add carrots and bell pepper, cooking until they start to soften. Toss in spinach until wilted. Set aside.
Assembly:
Layer the lasagna: In a baking dish, spread a thin layer of marinara sauce. Arrange zucchini slices over the sauce to cover. Spread half of the vegetable mixture over the zucchini, followed by dollops of ricotta cheese and a sprinkle of mozzarella and Parmesan. Repeat the layers, finishing with a layer of zucchini topped with remaining marinara and cheeses.
Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is golden and bubbly.
Garnish and serve: Let the lasagna sit for 10 minutes before slicing. Garnish with fresh basil and serve warm.
Conclusion:
This Vegetable Zucchini Lasagna is not only a feast for the eyes with its colorful layers but also a delight to the palate with its blend of textures and flavors. It’s a great way to include more vegetables in your diet while still enjoying the comfort of a baked lasagna. Enjoy your wholesome meal
