Sometimes I struggle for inspiration and new dishes for Meatless Monday but this is definitely a recipe that I want to share with you. After several appearances on Menu Plan Monday, I’ve finally written up my veggie lasagna recipe. I hope y’all enjoy it as much as we do! If you try it, let me know what you think of it.
Veggie Lasagna
Ingredients:
- 1 pound zuchinni, peeled, trimmed, sliced thinly lengthwise
- 1 egg (you could also use egg substitute)
- 15oz container reduced fat ricotta cheese
- 8oz shredded mozzarella cheese
For marinara sauce:
- 1 tbsp. EVOO
- 1/2 green pepper, diced
- 1 small yellow or white onion
- 1 tsp. minced garlic
- 16oz. tomato sauce
- 2 tsp. sugar (cuts the acidity)
- 2 tsp. oregano
- 2 tsp. basil
- 2 tsp. red pepper flakes
- Parmesan cheese to taste
Directions:
- Spray a baking sheet with cooking spray. Season zucchini slices with salt and pepper and place on baking sheet. Broil for about 5-10 minutes until lightly browned. Set aside.
- For the marinara sauce:
Heat saucepan over medium heat, pour in EVOO and add onions. Saute onions until translucent, add garlic and saute for 1 minute before adding bell pepper. Continue sauteing for until veggies are still crisp but heated and softened. Stir in tomato sauce and remainder of sauce ingredients. Bring to a boil, then reduce heat and continue stirring until sauce begins to thicken. - While sauce is thickening, combine egg, ricotta, and some black pepper (use your judgement) until thoroughly mixed.
- Once sauce has thickened, begin assembling the lasagna. Spread half of the marinara sauce on the bottom of the pan. Next, layer half of the zucchini slices, half the ricotta, and half the mozzarella. Repeat the layering once more and sprinkle the top layer of mozzarella with a light layer of Parmesan cheese.
- Bake for approximately 45 minutes or until lightly browned. Let stand for 5-10 minutes before serving.
Veggie Lasanga
Servings 8
Calories 216 kcal
Ingredients
- 1 pound zuchinni peeled, trimmed, sliced thinly lengthwise
- 1 egg you could also use egg substitute
- 15 oz container reduced fat ricotta cheese
- 8 oz shredded mozzarella cheese
For marinara sauce:
- 1 tbsp. olive oil
- 1/2 green pepper diced
- 1 small yellow or white onion
- 1 tsp. minced garlic
- 16 oz. tomato sauce
- 2 tsp. sugar cuts the acidity
- 2 tsp. oregano
- 2 tsp. basil
- 2 tsp. red pepper flakes
- Parmesan cheese to taste
Instructions
-
Spray a baking sheet with cooking spray. Season zucchini slices with salt and pepper and place on baking sheet. Broil for about 5-10 minutes until lightly browned. Set aside.
-
For the marinara sauce:
-
Heat saucepan over medium heat, pour in EVOO and add onions. Saute onions until translucent, add garlic and saute for 1 minute before adding bell pepper. Continue sauteing for until veggies are still crisp but heated and softened. Stir in tomato sauce and remainder of sauce ingredients. Bring to a boil, then reduce heat and continue stirring until sauce begins to thicken.
-
While sauce is thickening, combine egg, ricotta, and some black pepper (use your judgement) until thoroughly mixed.
-
Once sauce has thickened, begin assembling the lasagna. Spread half of the marinara sauce on the bottom of the pan. Next, layer half of the zucchini slices, half the ricotta, and half the mozzarella. Repeat the layering once more and sprinkle the top layer of mozzarella with a light layer of Parmesan cheese.
-
Bake for approximately 45 minutes or until lightly browned. Let stand for 5-10 minutes before serving.
Nutrition Facts
Veggie Lasanga
Amount Per Serving (1 g)
Calories 216
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 59mg20%
Sodium 542mg23%
Potassium 343mg10%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 14g28%
Vitamin A 1150IU23%
Vitamin C 11mg13%
Calcium 330mg33%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Gianna
Wednesday 4th of May 2011
This sounds great! I love zucchini and lasagna.
Simply Being Mommy
Sunday 1st of May 2011
Sounds yummy!
Nicole Feliciano
Friday 29th of April 2011
I can't wait for the zucchini to start rolling in. This looks so healthy and yummy. I hope you'll pop over to momtrends and link up on Friday Food so I can remember where to find this recipe:http://www.momtrends.com/2011/04/healthy-dessert-recipe/
Stephanie @ henry happened
Thursday 28th of April 2011
Just had to pop over and say that your comment on Type A Housewife was hilarious! Blogging in Latin is versatile? I rolled. :)
And thank you for the yummy recipe. :)
-Stephaniehenry happened
ohkeeka
Thursday 28th of April 2011
Oh, in our emails back and forth I forgot to tell you how much I love how your header turned out. Those two pictures are perfect!
I'm so glad you finally got around to posting this recipe. It sounds so good! I always put sugar in my marinara sauce too--it's so much better that way.