Healthy Vegetable Lasagna with Zucchini and Ricotta
This is a veggie lasagna recipe, with ingredients sourced from Trader Joes, but any store with has no-prep lasagna noodles like Barilla and organic veggies will do! This lasagna is very quick easy to assemble and it’s a family staple, and best when we can source tomatoes, basil and zucchini from the garden! The only pre-prep is to steam the broccoli and zucchini, and a quick blend with a blender or food processor.This recipe takes many shortcuts, (pardon the non-zero waste prepackaging)- we use no-boil lasagna sheet noodles, prepared tomato sauce, ricotta, cottage cheese, and prepackaged shredded mozzarella and Parmesan cheese. All the ingredients go straight into the baking pan.
Equipment
blender or food processor
Ingredients
116 oz box No Boil Lasagna Noodles
1jar Tomato or Marinara Sauce26 oz.
1/2head of broccolisteamed, drained and chopped -or-
116 oz bag frozen chopped spinach, thawed or fresh, lightly chopped
2small green zucchinis steameddrained and sliced
16ozshredded mozzarella
116 oz container Fresh Whole Milk Ricotta
116 oz container Small Curd Cottage Cheese
112 oz bag of shredded Parmesan cheese and a sprinkling of grated.
Fresh Basil garnishoptional
Instructions
Preheat oven to 350° degrees F.
Steam and chop the broccoli, and slice and steam the zucchini.
Blend the steamed broccoli (or fresh or frozen thawed and drained spinach) and a blender or food processor.
Stir broccoli or spinach into ricotta in a bowl with 1/4 t salt.
Cover the bottom of an 8×12-inch or 9×13-inch baking dish with 1/2 cup tomato sauce or marinara.
Put down one layer of noodles (I use 3 and 1/2 noodles for each layer).
Spread the ricotta and broccoli on the noodles.
Place another layer of noodles and sauce and mozzarella cheese.
Spread container of ricotta cheese.
Top with another layer of zucchini and Parmesan then a top layer of noodles, remaining sauce, and a dense layer of remaining mozzarella and Parmesan.
Bake for about 50 minutes, until top is bubbling and melted. Let lasagna cool for a few minutes before serving.