| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 20 lasagna noodles
- 3 tablespoons olive oil
- 2 shallots, roughly chopped
- 3 cloves garlic, roughly chopped
- 2 medium zucchini, halved lengthwise and chopped
- 8 cups packed fresh spinach
- 3 cups fresh ricotta cheese
- 2 cups finely grated Parmesan
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 6 cups shredded mozzarella
- 3 1/2 cups Chunky Marinara Sauce, recipe follows
- 1/4 cup olive oil
- 2 medium carrots, cut to 1/2-inch dice
- 1 stalk celery, cut to 1/2-inch dice
- 1 large yellow onion, cut to 1/2-inch dice
- 3 cloves garlic, smashed and chopped
- 1 tablespoon chopped fresh oregano
- Pinch chile flakes, optional
- One 28-ounce can tomato sauce puree
- One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped
- 8 to 10 fresh basil leaves
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
- Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
- In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
- To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
- Cover with foil and bake for 40 minutes.
- Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
- Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
- Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 917 |
| Total Fat | 54 g |
| Saturated Fat | 27 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 8 g |
| Sugar | 13 g |
| Protein | 53 g |
| Cholesterol | 159 mg |
| Sodium | 1757 mg |
Reviews
The app will not let me out of the review page unless I write a review. However I have not try the recipe. I was getting ideas. So this is not a review of the recipe. Just a way out of the page
Love this recipe!
This was so easy and sooo delicious! I made fresh pasta and it was fabulous. My kids couldn’t get enough!
I made this a couple of nights ago.. It was amazing!!!! I used no-boil noodles (didn’t feel like the extra step) so I did use extra of the homemade sauce( adding extra between every layer). I also, made my sauce less chunky by pureeing all the sauteed veggies, then added the canned tomato products and fresh herbs and simmered for 1/2 hr to 45 mins. I felt like there would be enough chunkiness from the veggie filling ( and I was right) Just comes out more silken and rustic. We are still eating it! My boyfriend says “It’s dangerous”,, LOL
This lasagna never disappoints; what a crowd pleaser! I have added ground turkey and pulled back on the recommended nummber of noodles…. Delish!! I think the zuccini makes the dish.
Great recipe. Have made several times. I use GF lasagna noodles and don’t cook them ahead. Works great. Delicious and easy.
I had never made vegetable lasagna – it never really sounded good to me. However, something about this one looked delish so I gave it a whirl. I think I like this recipe more than regular lasagna! It was so favorful.
Amazing flavor! Worth the time it takes to make it! I made it exactly as written.
This is the best lasagna I have ever made. Made it for a dinner party of 6 and everyone loved it! Takes some time but it is well worth it. Had lots of leftovers. The only tweak I made was to add mushrooms. Will definitely make again!
This is a big winner for lasagna lovers! Makes a very large amount, so I recommend a lasagna pan, its tall for a regular 9 x 13. I didnt change a thing, Plenty of veggie flavors. Thank you food network for this wonderful recipe!