Saturday, April 13, 2013

80--- Easy Vegetable Lasagna Stack {No Really}

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
Serves 5

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


  1. Pinned! Love it. I am always looking for unique veggie ideas.

  2. I love spinach in lasagna/stuffed shells. For people who really want something quick I use the frozen bricks of chopped spinach and i have also used chopped broccoli. I just thaw it and drain the liquid and mix with my ricotta, etc. And for street cred...I learned to cook from my Italian mom. Never thought about trying cauliflower, but that's a new idea! Love your blog!

  3. Love the cauliflower in the cheese part! We dig cauliflower these days. Lasagna is always so delicious, yet such a pain. Thanks for making it easier!

  4. Definitely making this! I make a great homemade lasagna but hardly EVER make it because it is a pain!
    Thanks for sharing this. Love it.

  5. Lasagna has always been my weakness and one of my favorite foods! My grandmother used to put spinach and hard boiled eggs in it. That's what good about it. You can experiment easily with it to see what works. THanks for sharing your version of it!