Lightened up vegetable lasagna packed with summer veggies.
A lighter version of vegetable lasagna.
You Will Need
Preheat oven to 375 degrees F. Oil a 7×11 inch casserole dish. Cook lasagna noodles in a large pot of boiling water for 8 minutes. Drain, rinse so they don’t stick together, and set aside. (Omit this step if using no-boil noodles).
Meanwhile, heat a large pan on medium heat and add a tablespoon of olive oil. Add all the vegetables to the pan and cover. Cook for about 10 minutes or until vegetables are soft, but not mushy (they will continue to cook in the oven).
In a medium sized bowl, combine the ricotta cheese, egg, parmesan, salt, pepper, olive oil, garlic, and basil. Mix until completely combined. Set aside.
Using a spoon, spread a few spoonfuls of the tomato sauce on the bottom of the casserole dish. Lay three to four lasagna noodles over the tomato sauce. Cover with a few scoops of the cheese mixture and top with a handful or two of vegetables. Continue until you have reached the top of the dish. The last layer should be noodles covered with the remaining sauce and mozzarella cheese.
Cover the lasagna with tin foil and cook for 25 minutes. Remove the tin foil and cook for another 30-35 minutes. You want the noodles and vegetables to be soft when you poke them with a sharp knife, and the cheese to be lightly browned.
Remove from the oven and let rest for at least 15 minutes before serving.
Garnish with fresh basil. Store any leftover lasagna covered in the fridge for up to 5 days, or freeze for a longer period of time.
NOTE: The types and measurements of the vegetables are just guidelines. Feel free to substitute or add any vegetables that you want, and use as much or as little of each kind as you like.