Very Veggie Lasagna
30 min prep
45 min cook
Serves 8
Ingredients
- 1 cup Yellow squash
- 1 cup Zucchini squash
- 1 Purple eggplant
- 1 tsp Kosher salt
- 1 tsp Ground black pepper
- 10 oz Spinach
- 8 oz Fat free ricotta cheese
- 1 Fresh garlic clove, chopped
- 1 Fresh basil, chopped
- 12 oz No boil lasagna noodles
- 8 oz Shredded mozzarella cheese
- 16 oz Tomato sauce
Shop ingredients
- Item, Fresh Yellow Squash. Quantity: 1 each. Price: $0.55.
- Item, Fresh Zucchini Squash. Quantity: 1 each. Price: $0.65.
- Item, Fresh Purple Eggplant. Quantity: 1 each. Price: $2.62.
- Item, H-E-B Coarse Kosher Salt. Quantity: 1 each. Price: $2.60.
- Item, H-E-B Coarse Ground Black Pepper. Quantity: 1 each. Price: $2.58.
- Item, Fresh Spinach. Quantity: 1 each. Price: $1.64.
- Item, Miceli's Traditional Ricotta Cheese. Quantity: 1 each. Price: $2.38.
- Item, H-E-B Fresh Peeled Garlic Cloves. Quantity: 1 each. Price: $5.18.
- Item, Fresh Basil. Quantity: 1 each. Price: $2.06.
- Item, H-E-B Lasagna Noodles. Quantity: 1 each. Price: $2.06.
- Item, Kraft Mozzarella Shredded Cheese with a Touch of Philadelphia. Quantity: 1 each. Price: $3.06.
- Item, EconoMax Tomato Sauce. Quantity: 2 eachs. Price: $0.94.
Instructions
- Preheat oven to 400°F.
- Place on a lined baking sheet and spray with a minimal amount of cooking spray. Then sprinkle with salt and pepper.
- Bake sliced vegetable in the oven for 10-12 minutes. The veggies should start to brown lightly.
- While veggies are baking, strain frozen spinach in a mesh strainer or wring out in a clean cloth towel. You want to remove as much moisture as possible.
- In a medium size bowl, combine ricotta cheese, garlic, and chipped basil. Mix until combined.
- Remove roasted veggies from the oven and allow to cool a few minutes before building lasagna.
- To build lasagna, start by lightly spraying an 8x8 inch baking dish with non-stick spray.
- Place a few spoonfuls of tomato sauce at the bottom of the dish. Then place the first layer of no bake noodles.
- Next place a thin layer of ricotta cheese mixture.
- Next place 1 layer of veggies, then top with a layer of sauce and then the second layer of noodles. Repeat until all veggies are gone. It is okay to have leftover noodles.
- For the top layer, pour remaining tomato sauce over last layer then cover with 1 cup of part skim mozzarella cheese.
- Bake in the oven for 1 hour, or until hot all the way through. Allow lasagna to cool a few minutes before serving.
Nutrition
Nutrition Facts
8 servings
- Amount Per ServingCalories260
- % Daily Value*
- Total Fat
- 7g
- 11%
- Saturated Fat
- 3.5g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 820mg
- 34%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 3g
- Sugars
- 6g
- Protein
- 15g
- Vitamin C
- 10%
- Calcium
- 30%
- Iron
- 4%
- Vitamin A
- 70%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.