Lasagna Primavera

Name: Lasagna Primavera
Yield: 8 servings
Ingredients: 2 tbsp (30 mL) olive oil; 3 carrots, thinly sliced; 3 medium zucchini, thinly sliced; 3 garlic cloves, pressed; ¼ tsp (1 mL) salt; 1 can (28 oz./796 mL) Italian-seasoned diced tomatoes, drained; 1 container (15 oz./540 g) part-skim ricotta cheese; 1 egg; 1 oz (30 g) fresh Parmesan cheese, grated (¼ cup/60 mL); 4 cups (1 L) marinara sauce; 18 uncooked lasagna noodles (about 1 1/2 boxes); 4 cups (1 L) grated mozzarella cheese

Prep 25 min

Cook 60 min

Ready in 85 min

This lasagna primavera recipe has creamy ricotta and delicious noodles. Get ready to add it to your regular dinner rotation!

Ingredients

2 tbsp (30 mL) olive oil
3 carrots, thinly sliced
3 medium zucchini, thinly sliced
3 garlic cloves, pressed
¼ tsp (1 mL) salt
1 can (28 oz./796 mL) Italian-seasoned diced tomatoes, drained
1 container (15 oz./540 g) part-skim ricotta cheese
1 egg
1 oz (30 g) fresh Parmesan cheese, grated (¼ cup/60 mL)
4 cups (1 L) marinara sauce
18 uncooked lasagna noodles (about 1 1/2 boxes)
4 cups (1 L) grated mozzarella cheese

Directions

Preheat the oven to 350°F (180°C). Heat the oil in the 16” x 12” (40.5-cm x 30.5-cm) Cast Aluminum Roasting Pan over medium heat for 2–3 minutes. Add the carrots, zucchini, garlic, and salt. Cook, stirring occasionally, until the vegetables are crisp-tender, about 7 minutes. Remove the pan from the heat and transfer the vegetables to a large bowl. Mix in the tomatoes and set aside. Let the roasting pan cool for 5-10 minutes before assembling.
Combine the ricotta and egg in a large bowl. Add the Parmesan. Mix well and set aside.
To assemble the lasagna, spread 1⅓ cups (315 mL) of the marinara sauce over the bottom of the roasting pan. Top with a third of the uncooked noodles (6 noodles) in a single layer, pressing the noodles into the sauce. Spread a third of the ricotta mixture over the noodles. Top with a third of the vegetable mixture. Sprinkle with a third of the mozzarella cheese. Repeat the layers, starting with the marinara sauce.
Cover with aluminum foil, and bake for 50 minutes. Remove the foil and continue baking for 10 minutes. Remove from the oven and let stand for 15 minutes.

Yield:

8 servings

Nutrients per serving:

Calories 350, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 95 mg, Sodium 920 mg, Carbohydrate 19 g, Fiber 2 g, Sugars 6 g (includes 0 g added sugars), Protein 20 g