Spring Vegetable Lasagna

In case you haven’t heart yet, it’s Spring! And I’m sticking to Spring themed foods for a good while. This Spring Vegetable Lasagna is a Spring infused lasagna that’s meatless and made with all the best and freshest produce that Spring time has to offer. That includes, zucchini, summer squash, spinach, and of course peas! Yes. There’s peas in this lasagna!

As strange as that may sound, this lasagna turns out bright, vibrant, and absolutely delicious. Plus, you get a whole HUGE piece for under 300 calories. Not too shabby for a lasagna that’s veggieful and cheesy! It’s even more guilt-free with whole wheat lasagna noodles being the basis for this layered beauty.

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The whole wheat noodles are what I went with, but you can feel free to use whatever lasagna noodles you desire. Gluten-free, ancient grain, traditional, etc. You get the idea. I also chopped my baby spinach up, but if you prefer not to do that? Don’t.

The brand of marinara shouldn’t matter too much. So use your favorite or even if you have a homemade sauce that you prefer, go with that. All in all, you’ll still end up with a tasty Spring centered dinner that all will enjoy!

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Spring Vegetable Lasagna

Yield: 12

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

Lasagna that's made with whole wheat noodles and all the fresh Spring veggies that you can get your hands on!

Ingredients

• 12 Whole Wheat Lasagna Noodles
• 1/2 C. Chopped Onion
• 1 Tsp. Extra Virgin Olive Oil
• 1 Tsp. Italian Seasoning
• 1/4 Tsp. Red Pepper Flakes
• 1 Minced Garlic Clove
• 4 C. Fresh Baby Spinach
• 1 Diced Zucchini
• 1 Diced Summer Squash
• 1 C. Fresh Peas
• 1 Lb. Fat Free Ricotta
• 1 Lb. Reduced Fat Ricotta
• 5 C. Marinara Sauce
• 1 C. Shredded Mozzarella

Instructions

1. Cook the pasta to al dente according to package directions. Drain, rinse with cold water, and set aside.
2. Heat the 1 Tsp. oil in a large saucepan over medium heat.
3. Add the onion and cook until tender.
4. Sprinkle in the 1 Tsp. Italian seasoning, 1/4 Tsp. red pepper flakes, and 1 garlic clove. Cook for another 30 seconds.
5. Add in the 4 C. baby spinach, 1 zucchini, 1 summer squash, and the 1 C. peas. Continue to cook for 10 minutes or until all veggies are cooked and tender.
6. Remove from the heat and drain off any excess water.
7. Preheat the oven to 375 degrees F.
8. Stir the 1 lb. fat free ricotta and the 1 lb. reduced fat ricotta together.
9. Spread 3/4 C. of the marinara sauce into the bottom of a 13x9" baking dish. Layer with 4 of the lasagna noodles, spread 1/2 of the ricotta over the noodles, followed by 1/2 of the veggie mixture.
10. Spoon on 1 1/2 C. marinara sauce.
11. Continue to layer with lasagna noodles, the rest of the ricotta, veggies, and another 1 1/2 C. of the marinara.
12. Top with the additional 4 lasagna noodles and remaining 1 1/4 C. marinara.
13. Sprinkle the 1 C. shredded mozzarella over the top and cover loosely with foil.
14. Place the dish in the oven to bake for 40 minutes, remove the foil and continue to bake for another 10 minutes or until bubbly, hot, and the mozzarella is melted!
15. Once done, remove from the oven cut into 12 pieces and enjoy right away.

Calories

296.92

Fat (grams)

10.31

Sat. Fat (grams)

4.98

Carbs (grams)

35.56

Fiber (grams)

6.72

Net carbs

28.85

Sugar (grams)

8.27

Protein (grams)

17.38

Sodium (milligrams)

614.93

Cholesterol (grams)

30.29

Nutritional Claims: Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free •Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher

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Created using The Recipes Generator

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