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Vegetable Lasagna with Zucchini Lattice (vegetarian)

Vegetable Lasagna with Zucchini Lattice (vegetarian)

A hearty Vegetable Lasagna with Zucchini Lattice – layers of ricotta, veggies, marinara sauce, noodles, and mozzarella cheese make the perfect filling vegetarian lasagna!

Ingredients

Scale

Marinara Sauce

Lasagna

Instructions

  1. Begin by making the marinara sauce. Place herbs, garlic, onion, and carrot in a food processor and process until chopped.
  2. Heat oil in a heavy bottom saucepan over medium high heat. Transfer herb/vegetable mixture to saucepan and saute for 5 minutes. Add tomatoes, sugar, salt, black pepper, and red pepper flakes. Stir to combine. Bring to a simmer, then continue cooking for 30 minutes, stirring occasionally.
  3. Preheat oven to 375 degrees F.
  4. Steam carrots, zucchini, yellow squash, and mushroom for 5 minutes, or until tender. Mix with marinara sauce.
  5. In a mixing bowl, combine ricotta, shredded mozzarella, 1 cup parmesan, and basil. Stir to combine.
  6. Arrange the thinly sliced zucchini over paper towels. Sprinkle with salt and set aside.
  7. Assemble lasagna by spreading 1/2 cup marinara/vegetable mixture over bottom of a 9 x 13 -inch baking dish. Cover with a layer of noodles, arranging crosswise. Spread 1/4 of the cheese mixture over noodles, then top with 1 cup sauce. Repeat 3 more times. Spread any remaining sauce over.
  8. Pat down thinly sliced zucchini slices to remove any excess water. Arrange in a lattice pattern over lasagna. Sprinkle with 1/4 cup parmesan.
  9. Bake lasagna uncovered with for 50 minutes to 1 hour. Let stand 15 to 20 minutes and serve.
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