Veggie Lasagna

This Veggie Lasagna skips the meat, but not the flavor. This easy recipe will give you a delicious dinner dish while adding a bit of healthy to the mix. Tasty pasta sauce, fresh zucchini, onion, and garlic, not to mention all the traditional ingredients from lasagna, come together to make the perfect dish.

Veggie Lasagna

So, there are a lot of recipes attributed to Italy that didn’t actually originate from Italy. Lasagna actually can be traced all the way back to Ancient Greece and comes from the Greek word “Laganon.” Laganon is said to be the first form of pasta which is what’s used in this classic recipe. However, the first recorded recipe is found in Liber de Coquina which translates to “The Book of Cookery.” This book originates from the 14th century around the Naples area in Italy. Although the Italians didn’t first think of the recipe, they definitely perfected it and passed the delicious recipe across the world.

I love traditional lasagna, but it can be a little fattening. With the new year hitting, I’ve decided to give this Veggie Lasagna a whirl instead and I was disappointed. It turned out just as delicious as classic lasagna and I didn’t feel deprived in the slightest. I also like making this in the spring and fall to use up veggies people give me from their gardens.

Can I Prepare Lasagna the Day Before?

You bet you can! I suggest putting it together in a sealable container. It should be airtight and either stored in the freezer or fridge. If you’re cooking it the next day, the fridge is fine. However, if you plan on waiting for a couple of days or even a month before baking it, the freezer should be your storage of choice as you don’t want things getting soggy and going bad. You’ll want to cook it for about half an hour longer than normal, maybe longer. Just be sure to check its progress and adjust accordingly.

Ingredients:

Serves 6-8

• 9 Ounces Lasagna Noodles
• 50 Ounces Pasta Sauce
• 32 Ounces Ricotta
• 10 Ounces Fresh Spinach
• 4 Tablespoons Minced Garlic
• 2 Small Zucchini, chopped
• 1 Onion, minced
• 1 Pound Shredded Mozzarella Cheese
• Olive Oil
• Salt & Pepper, to taste

Directions:

1. Preheat oven to 375 degrees. Place a bit of olive oil in a skillet and saute the garlic, onion, and zucchini until soft or the onion is translucent.
2. In a bowl, combine the salt, pepper, egg, ricotta, and spinach. Mix well.
3. In the bottom of a cake pan or baking dish that’s the same size as a cake pan, put a layer of pasta sauce, then a layer of noodles, followed by a layer of the spinach mixture, and the mozzarella cheese. Repeat until the pan is full.
4. Cover with foil and bake for about an hour. Remove the foil and allow to bake for a few more minutes if need be.
5. Cut, serve, and enjoy!

You can never beat a classic recipe that’s been around for years. However, like this Veggie Lasagna, you can match its delicious flavor and choose the healthier route without sacrificing those amazing flavors.