A few weeks ago I made my first lasagna, which I planned to post on this blog.
It was a pain in the arse!!!!
I couldn't post it. I just couldn't do that to you. TOO MUCH TIME IN THE KITCHEN!! And I love to cook. You poor soles that hate to cook would have really hated me.
This is easier. And just as tasty. With more vegetables. And fewer noodles.
Easy Vegetable Lasagna Stack
10 oz sliced mushrooms
1 red bell pepper, seeded and sliced
1/2 yellow onion, sliced
1 1/2 cups broccoli florets, trimmed
1 large yellow summer squash, chopped
1/4 cup fresh basil leaves, chopped
3 Tbsp olive oil
1/3 cup balsamic vinegar
1/2 tsp salt
Several dashes fresh ground black pepper
1/4 tsp crushed red pepper
10 oz part-skim ricotta cheese
1 1/2 cup cauliflower florets, finely chopped
1/4 cup water
2 tsp olive oil
3 cloves garlic, finely minced
1 cup baby spinach leaves, finely chopped
1/3 cup 2% milk
1/4 tsp salt
1/8 tsp fresh ground black pepper
7-8 lasagna noodles, cooked in vegetable broth until al dente, then sliced into thirds
1 1/2 cups marinara sauce of choice (I like Hunt's in the can- no added sugar!!!), heated
For the vegetables: Preheat oven to 400 degrees. Toss all ingredients together in a large glass baking dish. Bake for 20-25 minutes, until vegetables are softened. Remove from oven and set aside.
For cheese: heat olive oil in a large skillet over medium high heat. Add garlic and cauliflower. Saute for ~3 minutes, then add water. Cook until cauliflower has softened, ~ 5 minutes. Stir in spinach and continue to saute until wilted. Add ricotta, milk, salt and pepper. Mix well and remove from heat.
For serving: place 1/2 cup vegetables on a plate and top with two noodle thirds, then 3 Tbsp cheese mixture, then 1-2 Tbsp sauce. Repeat layering and serve, topped with shredded part-skim mozzarella cheese, if desired.
Nutrition Info per 1 serving: 397 calories, 17 g fat, 15 g protein, 44 g carbohydrates, 4.5 g fiber