INGREDIENTS Vegetarian Lasagna 4 + 2 ounces part-Ââskim ricotta cheese 1â4 teaspoon dried oregano 1 cloves garlic, minced 1 Tablespoons olive oil 3/4 pounds tomatoes, peeled and mashed 1â4 cup vegetable broth 3 basil leaves, chopped crosswise 1/2 teaspoon kosher salt 4-Ââ5 sheets whole grain lasagna noodles, depending on size of casserole dish 1 zucchini, thinly sliced 1 cups spinach leaves Simple Salad Your choice! | NUTRIENTS Vegetarian Lasagna Calories: 412 kcal Protein: 37.6 g Fat: 10.4 g Sugar: 9.0 g |
Preheat oven to 375F. Mix 4 ounces of ricotta cheese with dried oregano in a small bowl. Refrigerate until ready to use. Sautee garlic in a tablespoon of olive oil until fragrant. Be careful not to let the garlic burn. Add tomatoes and sauté for 3-4 minutes. Pour in broth, stir in basil leaves and season with salt. Reduce heat to low and let the sauce simmer, stirring occasionally. Let the sauce cook until the liquids are reduced by half. Brush casserole dish with the remaining 3/4 tablespoon of olive oil. Spread a few tablespoons of sautéed tomatoes on the bottom of a casserole dish. Top with 2 sheets of lasagna noodles spread evenly across. Spread ricotta mixture on top of noodles, add a few slices of zucchini, then cover with a few tablespoons of sautéed tomatoes. Spread a third of the spinach on top of the vegetables, then spread across 4-5 tablespoons of ricotta cheese. Repeat with alternating layers of sautéed tomatoes, veggies, and ricotta cheese making sure to end with sautéed tomatoes on top. Cover with remaining 2 ounces of ricotta. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes to brown ricotta.