A Better Veggie Lasagna

Have you ever noticed that veggie lasagna is really just like a cream lasagna?  When you get this "veggie" lasagna at restaurants or events, it barely has any veggies in it.  While the dish may be yummy, it probably isn't the healthiest of dishes for you.  That's where this dish, A Better Veggie Lasagna, is well...Better!

There are positive and negatives to this dish, as with most dishes...

Positive:  It makes a lot and can be a great dish to serve when people come over.  I even served this dish to a "meat and potatoes" type of person and he loved it.  He even went back for 3rds!

Negative: It makes a lot... so if there are only two of you eating it (like this most recent time I made it), you will have many leftovers.  My boyfriend and I ate this for at least 3 dinners, and even a lunch or 2.

Postive: It's very customizable to suit you and your favorite veggies.

Of course the positive outweighs the negative!

  

Hints for before starting:

*Be sure to get the No Boil Lasagna noodles.  This will significantly cut your time.

*Because you are using the No Boil noodles, you will need pretty much a full jar (1 lb. 8oz.) of your favorite spaghetti sauce.  

Ingredients:

1 package frozen chopped spinach

2 cups (about) shredded carrots

2 small cans of mushrooms

2-3 stems chopped scallions

grating cheese

shredded mozzarella cheese (I like low moisture/part skim)

No Boil lasagna noodles

1 jar of favorite spaghetti sauce (I love mushrooms and always go with Ragu Super Chunky Mushrooms)

15 oz. (1 3/4 cups) part skim ricotta cheese

Spices (I went with garlic, oregano, basil)

Steps:

1) Pre-heat oven to 350 degrees.

2) Defrost chopped spinach in the microwave.  Be sure to turn a few times.  Once your muscles allow for it, break up the spinach and continue to defrost in the microwave.  After the spinach is defrosted, use a colander to squeeze out as much water as possible.  

Veggie/cheese mixture

3)  In a large bowl, combine the following: ricotta cheese, carrots, scallions, mushrooms, spinach (once fully defrosted), and spices.  It's chef's choice with the spice amount.  I usually choose to go a bit heavy on the garlic.  

3) In a large baking dish, pour a small amount of spaghetti sauce on the bottom.  Use a spoon to evenly spread the sauce.

Lasagna dish uncooked

4) Next, place 3 noodle pieces in the dish.  Be sure the noodles aren't touching each other as they will expand a bit.

5) Spread some of the veggie/cheese mixture on top (about 2/3 cup).  I like to use a spoon to make it more even.

6) Top with some spaghetti sauce and sprinkle with mozzarella cheese.

7) Repeat this layering 2 more times.

8) Then place the last 3 noodle pieces on top and cover with spaghetti sauce.  Make sure all noodles are covered with sauce, otherwise they will dry out.  Sprinkle some more mozzarella cheese and finally top with parmesan grating cheese.

Close-up of uncooked lasagna layering

9)   Cover the dish with aluminium foil and bake for 30 minutes.  Then uncover and continue to bake for 15-20 minutes.  You will know the lasagna is done when it is bubbly!

10)  It helps to let the dish sit for 5 minutes before serving it. 

Whoops...
the hot lasagna steamed up my camera lens!

   

Have your own version of veggie lasagna? Tell me about it in the comments section below!

~Eat Well and Be Happy~