Let’s Veg Out, Lasagna Style!

Let me tell you a joke about lasagna.
Nevermind, it will be too cheesy.

Since I’m about to share with you my bomb ass veggie lasagna recipe, I had to sneak in a little food humor…..I can’t let those jokes go to waste!

A few weeks ago I shared about the veggie lasagna I made on my social media channels, and it seemed like errrrrrybody wanted the recipe. And, surprisingly, when I asked in a poll your fave kind of lasagna, veggie won by a landslide over meat!

I will say this….as a proud Italian there are several different kinds of lasagna I make. I have a super top secret meat recipe that is my number one, but this veggie recipe is a close second. It all just comes down to the mood!

Here’s the recipe for my veggie lasagna!

Ingredients:

-Gluten Free Lasagna Noodles, Cooked according to package directions (You can use any kind of noodles….I gravitate to gluten free, but any would work!)
-1 lb zucchini, cut into very thin slices or pieces
-16 oz fresh spinach, chopped
-1 egg, beaten
-24 oz ricotta cheese
-3 oz fresh parmesan
-2 tsp minced garlic
-¼ cup fresh parsley
-¼ cup fresh basil (sometimes I go closer to ½ cup)
-½ tsp crushed red pepper
-24 oz marinara or homemade sauce
-12 oz shredded mozzarella

How to make:

1. Cook all of your veggies first. This is critical because if you don’t, they will become watery during the baking process and you will have lasagna soup. I use a mandolin to slice my zucchini into super thing slices, but I have also cut them into small pieces as well. It’s important to share that you can add any veggie you want in this, so if there is something you like in your lasagna, throw it in….just cook it first. TIP: Squeeze out the moisture, especially from the spinach! I use a piece of cheesecloth.

2. Preheat your oven to 350 degrees. Spray a casserole dish with cooking spray of your choosing. A 13x9 pan works best.

3. Combine parmesan, ricotta, egg, and spices, then mix in the spinach. Don’t forget to squeeze the water out of the spinach….saying it again and a little louder for the people in the back.

4. Cover base of dish with sauce….usually about ½ will work, but sometimes you just have to measure that from the heart. Top with a layer of your lasagna noodles (if you did not purchase oven ready noodles, naturally, you will want to cook these first), a layer of the zucchini, then the cheese/spinach mixture. Top with more sauce and repeat. You want to end with a layer of noodles, which you will top with sauce and mozzarella cheese.

5. Bake for 30 minutes and allow to cool for about 10-15 before serving,

ENJOY!