Spinach & Zucchini Lasagna
2016-04-19 18:19:57
Serves 5
Lasagna is the type of food that literally makes me fall in love. The layers of hot, gooey, bubbly cheese, the smell of herbs and a killer tomato sauce is enough to break it’s way through my heart; just ask my boyfriend, I can easily be swayed by cheese, and I’m sure you can too!
With that, I want to share with you my lasagna recipe! I love veggies, not just for the taste, but for the colors it brings to a dish. You can always sub out the veggies for lean turkey or beef, or keep it a plain cheese lasagna. Either way, it will be delicious!
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Prep Time
15 min
Nutrition Facts
Serving Size
2611g
Servings
5
Amount Per Serving
Calories 3649
Calories from Fat 1966
% Daily Value *
Total Fat 223g
344%
Saturated Fat 129g
645%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 64g
Cholesterol 947mg
316%
Sodium 8892mg
370%
Total Carbohydrates 170g
57%
Dietary Fiber 30g
120%
Sugars 61g
Protein 245g
Vitamin A
876%
Vitamin C
239%
Calcium
567%
Iron
152%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 packet pre-cooked lasagna noodles
- 1 onion diced
- 3 cloves of garlic minced
- 1 bundle of fresh spinach
- 1 small zucchini
- 1 small yellow squash
- 2 1/2 cups ricotta
- 2/3 cup grated romano
- 3 cups shredded mozzarella
- 1 cup grated parmesan
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 egg
- 3 cups homemade marinara
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- In a pan over medium-high heat add the olive oil. Once hot add the onions sauté until onions are soft. Add garlic until fragrant, be sure to not let the garlic burn. Add the zucchini and yellow squash. Cook until soft. Remove and set aside.
- Add spinach to same pan as the above mixture and cook until wilted.
- Combine the Ricotta, Romano, spinach, salt, pepper, oregano, basil and egg. Mix until incorporated
- In a baking dish spread some of the tomato sauce on the bottom.
- Lay lasagna noodles down, covering the bottom of the dish.
- Spread 1/3 of the spinach mixture over the noodles.
- Spoon 1/3 of the zucchini mixture over the spinach mixture.
- Sprinkle 1 cup of mozzarella and 1/3 of the Parmesan cheese on top.
- Repeat 2 more times or until tray is filled.
- Cover the dish with foil and bake for 1 hour.
- Let cool and serve.
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