Vegetable Lasagna

 

Vegetable Lasagna
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Serves: 6
 


This is a light-tasting, full of flavor healthy lasagna recipe. It’s loaded with vegetables, instead of cheese. Also easy to make. I had mine from refridgerator to oven in less than 15 minutes!
Ingredients
  • Eggplant, 1 small, sliced and quartered
  • Zucchini, 1 small, sliced and quartered
  • Yellow Squash, 1 small, sliced and quartered
  • Red Onion, ½ medium, diced
  • Plum Tomatoes, 2, sliced thin
  • Red Pepper, 1, diced
  • Bocconcini cheese, 4 oz.
  • Parmesan/Pecorino, fresh grated
  • Fresh Basil Leaves, ⅓ cup (a handful)
  • Fresh Lasagna Sheets, 6 oz. (found in refridgerated pasta section)
  • Olive Oil
  • Garlic Herb Seasoning (I use Mrs. Dash brand)
  • Salt & Pepper
  • Ingredients..Fresh and Simple

Instructions
  1. Preheat oven to 375.
  2. Spray an deep dish pan (mine is an odd-sized 8 * 11, but you can use something close) with olive oil.
  3. Place about .5 cups of water at the bottom of the dish. Add some olive oil (a few drizzles).
  4. Take just enough lasagna sheet to cover the bottom (you may need to cut the sheets if too large).
  5. Place a layer of ⅓ of the zucchini, eggplant, and squash. Sprinkle with ⅓ of onion and red pepper.
  6. Place ½ of tomato slices on top. Drizzle some olive oil over the vegetables.

    Layers Of Vegetables

  7. Sprinkle a dash of salt, pepper, and garlic herb seasoning over vegetables. Sprinkle with some chopped basil.
  8. Crumble (using your hands) ⅓ of the bocconcini balls and spread out over vegetables. Fresh grate pecorino cheese (use a small amount, it’s a strong cheese).

    Pecorino Cheese...Yum!

  9. Repeat 2 more layers, omiting tomato from the second layer.
  10. Top with lasagna sheets and some more grated pecorino cheese.
  11. Cover with foil and bake for 40-45 minutes. Uncover and bake and additional 15-20 until lightly browned.
  12. Enjoy!

Notes
(Note: You may want to add a little extra olive oil to the finished product for some extra flavor!)

About Kimberly Dawson, M.S.

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