Vegetable Lasagna

Uses Pyrex® 9”x13” Deep Baking Dish

Serves 12-15

 

Layer noodles in between slices of vegetables. Use your favorite jarred sauce (red, white or pink!) and don’t fuss about the order too much, lasagna is always good because it’s cheese and carbs. This heavy duty extra heavy and delicious dinner will impress a crowd – and any football team you come across!

layered lasagna shown in a 9 x 13 pyrex deep baking dish

1 28-ounce jar of tomato sauce

1 lb. no boil lasagna noodles

2 boxes frozen spinach, thawed with excess water squeezed out

2 butternut squash, roasted until fork tender and cut into thin strips lengthwise

2 eggplant, roasted until fork tender and cut into thin strips lengthwise

2 - 3 tablespoons extra virgin olive oil

Salt to taste

1 pint ricotta cheese

1 pint grated Parmesan cheese

2 lb. mozzarella, sliced

 

Preheat oven to 375° F.

Spoon a thin layer of sauce on the bottom of your Pyrex® 9”x13” Deep baking dish. Top with a layer of noodles, followed by a layer of ricotta cheese, making sure all the noodle edges are covered.

Top with spinach and a vegetable layer, either squash or eggplant. Drizzle vegetables with olive oil and a sprinkling of salt. Sprinkle with mozzarella and Parmesan cheese.

Repeat adding another layer of sauce, another layer of noodles and another layer of ricotta, followed by vegetable, a drizzle of olive oil, salt, mozzarella and Parmesan.

Don’t worry about the order of the layers, simply finish with noodles and cover with one more round of cheese.

 

Bake for 45 minutes until golden and bubbly. Cool slightly 10-15 minutes before serving.

Layered colorful lasagna shown in the pyrex deep 9 x 13 baking dish