EAT YOUR VEGGIES LASAGNA (SALLYE)

Eat Your Veggies Lasagna (sallye)

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sallye bates

By
@grandedame

This is an excellent dish for vegetarians, or just a welcome change from the heavier meat filled lasagna. Even people who say they don't like vegetables will eat this dish.

No guilt feelings afterward, either.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1 pkg
    no-cook lasagna (8-12 ounces)
  • 8 oz
    ricotta cheese
  • 8 oz
    grated mozzarella cheese
  • 1 large
    eggs
  • 1 pkg
    frozen chopped spinach
  • 1 medium
    eggplant
  • 1 medium
    yellow crookneck squash
  • 1 medium
    zucchini
  • 1 bunch
    fresh basil
  • 1 can(s)
    (24 oz) hunts traditional pasta sauce
  • 1 tsp
    salt
  • 1 tsp
    ground black pepper
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 4 to 8 oz
    grated parmesan cheese

How to Make EAT YOUR VEGGIES LASAGNA (SALLYE)

Step-by-Step

  1. PREPARATION:

    Defrost and drain frozen spinach and wring as dry as possible either in cloth or paper towel.

    Slice eggplant, yellow squash and zucchini lengthwise into thin strips, rest on cutting board or waxed paper

    Chop basil coarsely and rest on cutting board or waxed paper (separate from veggies)

    Beat egg into ricotta cheese, add spinach and set aside.
  2. Preheat oven to 375º

    Place basil and pasta sauce in saucepan over medium low heat, add salt, pepper, onion and garlic powder and heat through.

    Heat griddle, grill or heavy large skillet (non-stick) to medium high.

    Place egglant and squashes on hot griddles, grill or skillet in single layer and cook 1 to 2 minutes per side just until starting to brown but still crisp. .

    NOTE: You may have to cook these in more than one batch.

    Set aside back on cutting board or waxed paper
  3. ASSEMBLING:

    Very lightly spray the bottom of a 9" square baking dish with olive oil cooking spray

    Layer as follows (criss cross each layer 90 degrees to keep lasagna from falling apart):

    3 planks lasagna
    1 row eggplant slices
    1 row zucchini slices
    1 row yellow squash slices
    4 to 6 spoonfuls of ricotta mix in equal "dots"
    A thin layer of mozzarella
    Pour a small amount of pasta sauce over this layer

    Repeat this layering sequence until all ingredients are used. (iT'S OKAY IF YOU HAVE SOME LASAGNA PLANKS LEFT)
    Last layer should be the remainder of pasta sauce

    Sprinkle with grated parmesan cheese.
  4. Place in oven and bake for 45 minutes to an hour until vegetables and lasagna are tender and cheese is brown and crusty.

    IMPORTANT: Let rest for at least 15 minutes before cutting and serving to allow lasagna to firm up.

Printable Recipe Card

About EAT YOUR VEGGIES LASAGNA (SALLYE)

Course/Dish: Pasta Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids Healthy




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