Here is our family’s version of lasagna that dares to compete with traditional recipes.

Traditional recipes are basically a meat, cheese, and noodles meal, while this one includes subtle-flavored vegetables that my kids will devour, even when they are very used to the “traditional” recipes (grandma makes killer lasagna). This is also a meatless dish, which I believe is important to add to your weekly menu. Don’t worry, meatless does NOT mean protein-less!

This recipe has a lot more ingredients than I prefer to add on a normal busy evening. So, I can’t say this is a meal I’d ever make more than once a month. Maybe, it’ll be a special occasion meal for your family as well.

Enjoy its wonderful flavors and veggie goodness! 😉 And please post in the comments if your family loved it and if you added anything else that you loved to it! <3

-Laura 

P.S. If you ever wonder why I put asterisks (*) next to some of the ingredients in my recipes, it’s because these items have been listed as having the highest pesticide residue. Want to know what 12 are the highest and which ones I buy organic because of this? I list them in this fancy PDF file. You can also find these 12 online…but then it wouldn’t be so fancy or accessible. 😉 

Get your Dirty Dozen File HERE!

 

 

Want to never miss a new recipe? No problem, we’ve got you covered: Never Miss a Recipe

 

 

Here is what it looks like as you begin layering. If you don’t love zucchini and squash, be careful not to make them too thick!

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Here is what it looks like as you begin layering. If you don’t love zucchini and squash, be careful not to make them too thick!

 

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Vegetable Lasagna
Print Recipe
Servings Prep Time
12 45min
Cook Time
40 min
Servings Prep Time
12 45min
Cook Time
40 min
Vegetable Lasagna
Print Recipe
Servings Prep Time
12 45min
Cook Time
40 min
Servings Prep Time
12 45min
Cook Time
40 min
Ingredients
  • 1 yellow onion chopped
  • 2 cloves of garlic, minced
  • 1 28 oz. can crushed tomatoes
  • 2 6 oz. cans tomato paste
  • 1 15 oz. can tomato sauce
  • 1/2 cup water
  • 2 Tbsp. honey
  • 3 tsp. fresh basil leaves (1 1/2 tsp. dried)
  • 1/2 tsp. fennel seeds
  • 1 tsp. italian seasoning
  • 1 Tbsp. sea salt
  • 1/4 tsp. ground pepper
  • 1/2 tsp. red pepper flakes,
  • 2 Tbsp. dried parsley flakes (4 Tbsp. if using fresh)
  • 1 egg
  • 1 16 oz. conatiner ricotta cheese*
  • 1 cup fresh mozzarella, shredded
  • 1 cup fresh parmesan reggiano, shredded
  • 3 handfuls spinach torn
  • 1 medium yellow squash* thinly sliced long-wise
  • 1 medium zucchini* thinly sliced long-wise
  • 12 100% while wheat lasagna noodles (optional)
Servings:
Instructions
  1. Preheat oven to 375 degrees F.
  2. Tomato Sauce: Saute onions in 1 Tbsp avocado oil for 5 minutes on medium heat in a pan on the stove.
  3. Add in minced garlic and saute for 2 more minutes, Add crushed tomatoes, tomato pastes, tomato sauce, water, honey, basil, fennel seeds, italian seasoning, salt, pepper, parsley, and red pepper flakes. Simmer covered for about 1 hour.
  4. Meanwhile, in a medium bowl, combine ricotta cheese with egg, 1/2 tsp. salt, and 1 Tbsp. dried parsley. Stir to combine. Set aside.
  5. Bring a large pot of water to boil. Cook noodles for 9 minutes in boiling water. Strain. Set aside.
  6. Prepare a 9x13 inch dish by adding in 2 cups of red sauce to the bottom of pan. Arrange 6 noodles on top of sauce, each overlapping each other halfway. Arrange squash and zucchini on top of noodles in a single layer. Spread half of the ricotta cheese mixture over the zucchini and squash. Put half of the mozzarella and half of the parmesan cheese on top of squash and zucchini. Then, sprinkle the spinach on top of cheese.
  7. Repeat layers a second time. Cover with foil and bake for 35-40 minutes until cheese is bubbly.
  8. Allow lasagna to rest for 10 minutes before serving.
Recipe Notes

*Buy organic when possible.

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