veggie lasagna

23 Apr

ok it’s been a while. all this time we’ve been eating nothing but salad so it’s time to catch up with a delicious lasagna. this is the same one i made for christine in order to return her apple pie container. an added bonus: this lasagna is also pretty low fat and high in nutrients. just don’t eat too much if you are lactose intolerant.

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Spinach Lasagna with Summer Vegetables

Ingredients
6-9 strips of lasagna pasta
2 small zucchini
2 small yellow squash
5 white mushrooms or 1 portabello cap
1 red onion
1 bag of baby spinach leaves
2-4 cloves garlic
1 jar of tomato sauce
1 medium container (8 oz) fat free ricotta cheese
1 bag of shredded low fat mozarella
olive oil
oregano
thyme
salt
pepper

Bring a pot of water to a boil, and cook the lasagna strips. Place the strips in at different angles so they don’t stick together. When the lasagna is soft, drain and put the strips into a container of ice water.

Slice the zucchini, squash and mushroom into thin layers. Dice the onion and garlic. In a sautee pan, heat a small amount of olive oil. Add in garlic, and before the garlic browns, add the onion and mushroom. Add salt and pepper to taste. Sautee until the onion is starting to caramelize, then remove from heat.

In a sautee pan, add a thin layer of olive oil, and spread the slices of zucchini and squash around the pan. When the slices start to cook through and turn transparent, flip them and cook the other side. Add some salt and pepper to taste, as well as a sprinkling of oregano and thyme if desired. Remove from heat when the vegetables are tender.

Preheat the oven for 375. I used a thin pan that is usually used to bake bread, because i find the lasagna more interesting as a loaf. Using your fingers or a paper towel, thinly coat the bottom of the pan with a little olive oil. Cover the bottom of the pan with 2 strips of lasagna. If you are using a regular cake/casserole tray, cover with three strips.

With a spoon, spread ricotta cheese over the pasta. For our fat free ricotta, it was more like dropping spoonfuls until the bottom was covered. Above that, spread the mushroom and onion, then layer squash and zucchini. Cover that with a layer of baby spinach. Finally, pour a layer of tomato sauce over all the ingredients.

Repeat with another set of pasta, ricotta, mushroom and onion, squash and zucchini, spinach, and tomato sauce.

For the top, put a third layer of pasta and a layer of ricotta cheese. On top of that, cover with tomato sauce, then sprinkle mozarella thickly over the very top. At this point, you may have to compress everything so it fits into the baking tray, so compress using a second baking tray when you put the final layer of pasta but before the ricotta cheese is put on.

Bake in the oven for about 30 minutes.

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Total procrastination: about 1.5 hrs

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