Load up on your vegetables with this veggie lasagna that vegetarians and omnivores will both love!
While visiting my brother and Kate in Boston, MA awhile back, I had the luxury of having dinner cooked for me – something that is a rarity in my home. Kate whipped up a vegetarian lasagna, which was an instant favorite for my belly. Of course that also meant that I needed to acquire this recipe from her.
Taking note that many of the ingredients can be changed or adjusted for quantity, I have recreated this several times. Each time is something slightly different yet still fabulous. Experiment with other vegetables. Kate recommends asparagus and brussel sprouts. Use as many or as few as you would like. However, one thing remains true – the secret ingredients.
“My secret ingredient: SUGAR and a can of water.” – Kate
Gotta love simple secrets! The sauce can also be used for pizza. Withhold the water and use an immersion blender as the final step in order to reach the desired consistency. It’s a lighter pizza sauce than I usually make but delicious all the same. I tend to prefer it when I am making a veggie heavy pizza.
But back to this lasagna. If you want to go another step further and make it vegan, just simply substitute vegan dairy products for the ricotta and cheese. Want to make it easier? Use lasagna noodles that do not need to be pre-cooked.
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 zucchini sliced or chopped
- 1 yellow squash, sliced of chopped
- 1 head broccoli, chopped
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 6 oz tomato paste
- 14.5 oz diced fire roasted tomatoes + 1 can water
- 1 Tbsp sugar
- 1 Tbsp dried parsley
- 1/2 Tbsp dried basil
- Salt and pepper
- 1/2 cup frozen corn (optional)
- 1/2 cup frozen spinach (optional)
- 9 whole wheat lasagna noodles, cooked
- 15 oz part skim ricotta cheese
- 2 cups Italian five cheese blend
- Heat a large skillet with half the butter and olive oil. Add the zucchini, squash, and broccoli and saute until tender,. about 5 minutes. Remove from pan to a plate and cover with foil.
- Return pan to heat and add remaining butter and olive oil. Add onion and garlic until tender, about 5 minutes.
- Blend in the tomato paste, followed by the roasted tomatoes, sugar and water. Stir and let simmer for at least 5 minutes (the longer you let this cook the better). Season the sauce with parsley and basil. Add salt and pepper to taste.
- If you would like to stop the sauce here you may, otherwise mix in the corn and spinach.
- Assemble the lasagna beginning with a single layer of three noodles, followed by 1/3 of the sauce, veggies, ricotta, and cheese. Repeat two more times.
- Cook at 350 degrees for 30 mins or until bubbly and the cheese is golden.
- Allow to sit for 10 minutes before eating.
Source: Kate, sister-in-law of The Spiffy Cookie.
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Post updated 2/11/21, photos above and below are the originals.