Let me start out with disclaimers! :) I am NOT an expert in any way (shape or form) in Italian cuisine. Even calling this dish lasagna will cause a ruckus. But it's a chance I'm willing to take...because it's so delicious!
I'm still searching for easy weeknight meals that turn into great leftovers. This "lasagna" is veggie heavy and comes together quickly with pantry items. The measurements are for (2) 9" x 13" pans. We'll use one for dinner and lunch; and have one tucked away for later in the week.
*This dish highlights our Italian Blend Salt Free Spice Blends on the site.*
Easy Vegetarian Lasagna
- 2 boxes no-cook lasagna noodles (you'll use 1.5 boxes)
- (2) 28 cans crushed tomatoes
- (1) each green zucchini, yellow squash, small eggplant
- 15 oz. ricotta cheese
- 6 oz. shredded Parmesan cheese
- 1 tsp. salt
- 1 tsp. black pepper
- 4 cloves minced garlic
- 3 tsp. Italian blend, divided (plus some for sprinkling).
- 2 tsp. olive oil
- Non stick cooking spray
If you have everything in it's place; the prep goes quickly. Preheat your oven to 350. Spray baking pans with non stick cooking spray; set aside.
In a medium bowl, combine crushed tomatoes, salt, black pepper, garlic, 2 tsp. Italian Blend and olive oil until combined. In a small bowl, combine ricotta cheese with 1 tsp. Italian Blend; set aside.
Wash and thinly slice eggplant and squash. This step is important; the thinner the vegetable is, the easier it will cook with the pasta (use the larger or odd shaped pieces for another meal).
Now it's time to layer. I start with both pans and work simultaneously. Add a thin layer of sauce for both pans, use 3-4 noodles on top of the sauce. Using a teaspoon, dollop a bit of ricotta on each noodle. Add a thin layer of eggplant, sauce, and lastly parmesan. Keep adding noodles, ricotta, vegetable, sauce, parmesan until both pans are filled. A sprinkle of Italian Blend on the bare vegetables is always wonderful too.
Cover pans with foil and set on a baking sheet. Bake on 350 for approximately 45 minutes or bubbling. Remove foil and bake for another 10 minutes or so. Let pans rest for 15 minutes before cutting and serving.