I love lasagna, but don’t always want the heaviness of meat or the labor involved in preparing traditional lasagna. This recipe offers a totally satisfying meal and gives you short cuts that won’t sacrifice quality. Enjoy!
Expect 3 to 4 layers of lasagna when done.
- One box thin no boil lasagna pasta
- One jar marinara sauce “Roa’s”
- One can of diced tomato’s
- Two carrots, grated
- 3 Zucchini, sliced
- 2 Yellow squash, sliced
- 1 package frozen spinach
- 1 package pre cut mushrooms
- One sweet onion, diced
- 2 cloves of garlic, pressed
- Low fat ricotta cheese
- 1 1/2 cup grated mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
- 3 Tablespoons olive oil
- Slash of what ever wine you’re drinking
- Salt and Pepper to taste
- 1/4 teaspoon sugar
- 1/2 teaspoon seasoning (Herbes of Provence)
- 1/2 teaspoon butter
In a large sauce pan add olive oil, onion and carrot. Cook until onions are brown and reduced. Add the Roa’s marinara, garlic, diced tomato’s, sugar, salt, pepper, seasoning, splash of wine and sugar. Simmer for 30 minutes. In a saute pan, saute frozen spinach and mushrooms in butter until cooked about 5 minutes. Combine spinach and mushrooms with squash (optional egg plant addition).
Prepare the lasagna pan with a layer of sauce. Spread ricotta cheese on pasta strips, line the shape of the pan. Top with squash mixture, spread evenly. Layer sauce then mozzarella cheese. Repeat until pan is almost full. Top last layer with pasta, sauce, mozzarella cheese and Parmesan.
Bake 350~ 45 minutes
For extra moist edges you can do a bechamel sauce around the edges.