Hearty Veggie Lasagna
dinner

Hearty Veggie Lasagna

0 Servings
1 Hour 10 Minutes

If you have any meatless-meal skeptics in your home, this lasagna will change their mind! The end result of this meal is a super flavourful, veggie-packed, nutrient-dense lasagna. It’s a classic comfort meal with a healthier twist. You can try making your own Marinara Sauce for this recipe if you’d like!

Ingredients
Instructions

INGREDIENTS


  • 9
    oven-ready lasagna noodles
  • 1
    Tablespoon
    oil
  • 1.5
    zucchini(s), cut into half moons
  • 1
    sweet bell pepper(s), diced
  • 4
    Cup
    spinach
  • 2
    garlic clove(s), minced
  • 0.5
    Teaspoon
    onion powder
  • 0.25
    Teaspoon
    dried oregano
  • Pinch red chili flakes (optional)
  • Salt & pepper, to taste
  • 1
    - 280 g container(s) ricotta
  • 1
    egg(s) (optional)
  • 0.25
    Cup
    grated Parmesan, plus extra to serve
  • 1
    Cup
    grated mozzarella
  • 1
    - 680 g jar(s) marinara sauce
  • Basil, roughly chopped, for garnish (optional)

Plant-based option

Use vegan ricotta, vegan Parmesan, and vegan mozzarella cheese. Substitute flax egg(s) for the egg(s).

Gluten-free option:

Use GF oven-ready lasagna noodles.

Dairy-free option:

Use vegan ricotta, vegan Parmesan, and vegan mozzarella cheese.

INSTRUCTIONS


1.

Preheat the oven to 375 F.

2.

Add the oil to a large frying pan over medium-high heat. When the oil is hot, add the zucchini, bell peppers, and garlic and cook until tender, stirring occasionally, around 3 minutes. Add the spinach and cook until wilted. Remove from the heat and set aside.

3.

To a blender, add the cooked vegetables, onion powder, dried oregano, chili flakes (if using), salt and pepper, ricotta, and egg(s) (if using), and pulse for 10 seconds until combined. The mixture should still have some medium pieces of vegetables.

4.

In a small bowl, stir together the Parmesan and mozzarella.

5.

In a 9×13” baking dish, add around ¼ of the marinara sauce to thinly coat the bottom of the dish. Add a layer of 3 noodles then top with half of the vegetable mixture, then another ¼ of the sauce. Sprinkle on ¼ cup of the mozzarella mixture. Repeat with another layer of 3 noodles then the rest of the vegetable mixture, another ¼ of the marinara, and ¼ cup of the mozzarella mixture. Top with one last layer of 3 noodles then the remaining marinara sauce and mozzarella.

6.

Cover with foil and place in the fridge. When ready to eat, bake at 375 F covered for 45 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden. Garnish with basil if desired.

Nutrition Information

Calories
757 per serving
Carbs
106.9g per serving
Protein
36.1g per serving
Fat
17.9g per serving
Fiber
15g per serving
Sodium
447.8mg per serving
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