I’m begging your forgiveness.
I know I should have shared this recipe last month, when I made it.
I ate it for 5 days straight. For dinner. For lunch. For both.
I never tired of of it. In fact, every time I ate it, I loved it more. I mourned the night I devoured the last portion. But then I made other mouth watering fall dishes like white chicken chili, lemon chicken soup with orzo, and sweet potato and black bean chili, and I didn’t miss the lasagna too much.
Until now.
As I sit here typing this post, glancing at the picture beneath these words, I want it back in my life mouth.
Vegetable Lasagna
Serves 9
Ingredients
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1 TBSP EVOO (may need more)
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5 cloves garlic, minced
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1/2 large white onion, diced
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1 red pepper, diced
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1 orange pepper, diced
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1 small zucchini, diced
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1 small summer squash, diced
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2 C mushrooms, diced
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1 –2 C baby spinach, chopped
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3 C marinara sauce (canned or homemade)
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1/2 tsp red pepper flakes
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lasagna noodles
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1/2 C parmesan cheese, plus extra for sprinkling
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15 oz. part skim ricotta
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salt and pepper
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2 eggs, beaten
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3 C shredded part skim mozzarella, plus extra for sprinkling
Directions
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Preheat oven to 350 F.
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Cook lasagna noodles according to box. Drain and set aside. (I used Trader Joe’s No Bake!)
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In a large pan over medium heat, sauté garlic until fragrant and onions until translucent.
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Add red and orange pepper, zucchini, squash, mushrooms, and baby spinach. Sauté until tender. Add EVOO as needed.
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Add marinara sauce to pan and stir to combine. Add red pepper flakes, and let simmer for 20-30 minutes.
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In a separate bowl, combine parmesan, ricotta, eggs, salt and pepper.
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Spread a small amount of the marinara/vegetable mix to the bottom of a lasagna dish. Lay noodles in the dish, overlapping if necessary.
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Spread 1/3 of ricotta mixture over noodles. Top with 1 C of mozzarella cheese.
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For the next layer, spoon 1/3 of the marinara/veggie mixture.
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Repeat the layers twice: noodles, ricotta, mozzarella, and marinara/vegetables, ending with the marinara/vegetable for the top.
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Sprinkle with additional parmesan and mozzarella.
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Cover in foil and bake for about 20 minutes. Remove foil and bake for about 10 minutes. Remove from oven and let stand for 10 minutes before serving.
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Using a pizza cutter, slice and serve.
Look at you, taunting me, you big, beautiful lasagna. I want to reach inside my screen and eat you. But alas, I cannot! For now, I can wax nostalgic about the pasta-party-with-good-for-you-veggies-in-my-mouth that you once were.
I remember biting into your soft, mellow cheesiness. I enjoyed your chewy layered noodles. I especially loved how you packed so many seasonal veggies into your gooey, cheesy pockets of deliciousness. More importantly, I love how healthy you were, while not tasting that way at all. Your red sauce… actually, that was my red sauce, but I let you borrow it for the night… where was I? Oh right… red sauce coating every single bite… each forkful, better than the last…
You and me… we just worked. When you know, you know.
If loving vegetable lasagna is wrong, I don’t want to be right.
OH i love love love lasagna.
@claire @ the realistic nutritionist, This was packed with veggies! Extra nutrients!
Yum! looks so good!
Veggie perfection! It’s amazing how you don’t need meat when there’s so much good stuff in a dish like this!
Mmmm, I love veggie lasagnas! Thanks for sharing, I need to make one of these soon!
Lasagna is one of my very favorite meals. In fact, I may be whipping up one tonight. You’ve inspired me! Yumm!
I LOVE lasagna. Especially non traditional lasagna’s so this fits the bill. : )
you big, beautiful lasagna <– hahahaha! Cannot stop laughing @ that comment
So THIS is the lasagna you've been taunting me with huh?! Sounds SO good!!!!! I am actually going to the grocery store tomorrow during my lunch break & I'm going to pick up the ingredients to make this for tomorrow night's dinner.
We love lasagna in our house! Can you believe I’ve never made a veggie one? My husband always demands some sort of meat. Maybe I can trick him and make this
Oh, how I wish I had a piece of your lasagna right now…for breakfast! Thanks so much for sharing.
Ummm, yes, this looks amazing. I’ve actually only ever made lasagna once but I think I’ll have to again to try this veggie one.
I hate normal lasagna but love vegetable for some reason. I’ve been looking for a recipe actually- I can’t wait to try this out. Thanks for sharing it.
Mmm, how I love a good lasagna. Yours looks so delicious, Liz, and since I’ve never made a vegetarian lasagna I think it’s about time to try something new! Thanks for sharing.
WOW! Perfection!!!
Isn’t it funny how such a tasty dish can escape your mind and then one day you think, I should really post about that. I can’t remember the last time I made lasagna, oh wait, scratch that, it was a whole year ago. Yummmm…I’m now thinking a fall version should be in order.
i love dishes that get better as time goes on! lasagna in a family of two is perfect too because we eat it for days
i love the variety of veggies you have going on here. This looks delicious!
I’m an unabashed carnivore at heart but I ADORE veggie lasagna! Your version looks great, Liz!
That really does look amazing. It is definitely getting to be lasagna weather here in Michigan.
OMG – that is amazing! What a nice twist on a classic! I’m SO buzzing this!
I would not get tired of this either. un, friggen, believable.
A great lasagna goes a long way (we just ate one for a week straight too!). Digging that blue dish.
@Kita, Heart lasagna!
@Ann, Thanks!
@Lauren | Have Fork Will Eat, Love lasagna…
@janet@fromcupcakestocaviar, Me too! Love it.
@Kelly, Fall version sounds great! I want to make like a butternut squash lasagna… my wheels are spinning!
@Georgia @ The Comfort of Cooking, Def try it!
@Estela @ Weekly Bite, I actually can’t believe it!
@Holly,