Happy National Lasagna Day! July 29, 2013 is National Lasagna Day which also coincides with meatless Monday. We’re celebrating by making vegetable lasagna.
I’ve never attempted to make any kind of lasagna so today was a first. The bake time for lasagna is 45 minutes. That combined with the prep time normally seems like a lot to me, which is what kept me from making lasagna in the past.
The good thing is this lasagna can be prepped beforehand and kept in the fridge for at least a day. I did the prep this morning and then threw it in the oven to be ready for dinner.
I was a little heavy handed with the sauce, so I adjusted the recipe for 6 cups. However, if you are a sauce lover, you can make it 8 cups as I did.
6 cups of pasta sauce
2 grated carrots
1 zucchini, very thinly sliced
1 1/2 cups grated broccoli
1 package 10 0z. spinach, thawed and drained
1 medium-large onion, chopped and sauteed in olive oil
1 (15 oz.) package of ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
6 cooked (or oven-ready) lasagna noodles
1. Mix onions and carrots into the pasta sauce.
2. In a separate bowl, mix ricotta cheese with spinach.
3. Spread 1 cup pasta sauce on the bottom of a 9 x 13 baking dish.
4. Layer 3 lasagna noodles, 1/2 pasta sauce, 1/2 ricotta cheese/spinach mixture, 1/2 sliced zucchini, 1/2 broccoli, 1/2 Parmesan and 1/2 mozzarella.
5. Repeat previous step with the remaining ingredients.
6. Bake for 45 minutes at 350 degrees.
7. Pre-heat broiler and place lasagna under heat for about 4 minutes.
The classic bubbly cheese, melded with the flavors of the sauce and veggies was divine. Serve with a salad and you have yourself a perfect family meal. Bon appetit!
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