It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is VEGGIE LASAGNA!
Lasagna is one of my favorite meals. The savory flavor of the meats. (I generally use two, beef and sausage.) The sauce. The cheeses.
Lately though, thanks to health reasons,I’ve been thinking a lot more about meals wrapped around “no meat” options. I forgot I had this wonderful veggie version sitting in my binder. Now that I’m reminded, I’ll be making this one soon. I know it’s good because I’ve made it before so, if you’re vegetarian or just want a non-meat variation once in a while, this is a great recipe for you to try.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
Karen
P.S. We’re at 629 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
VEGGIE LASAGNA
[Serves 10]
1 pkg. (10 oz.) fresh spinach or 1 pkg. (10 oz) frozen chopped spinach, thawed, squeezed dry
2 zucchini
1 box (1 lb.) lasagna noodles
2 cans (16 oz. each) crushed tomatoes, in puree
1/2 cup diced onion
1 tsp. dried basil
1 tsp. dried oregano
1 container (15 oz.) whole-milk ricotta cheese
1 lb. thinly-sliced mozzarella cheese
1 cup freshly-grated Parmesan cheese
Heat oven to 375 degrees. Lightly coat 13x9x2” pan with non-stick spray. Cook fresh spinach in pot for 30 seconds. Remove and drain. Squeeze dry and chop.
Cook whole zucchini in water 3 minutes. Remove and cool, thinly slice. Cook noodles in same water, 5 minutes. Drain, plunge in cold water to stop cooking. Drain on paper towel.
Combine tomatoes, onion, basil, and oregano in bowl.
Spread 3/4 cup tomato mixture in prepared pan. Cover with single layer of 3 noodles, cutting to fit. Spread 1/3 of ricotta; sprinkle with 1/3 each of spinach and zucchini. Layer 1/4 of mozzarella and 1/4 cup of Parmesan. Spoon on 3/4 cup tomato mixture. Repeat, ending with tomato and cheeses.
Cover with foil coated with cooking spray to prevent sticking. Bake in 375 degree oven 45-60 minutes. Uncover pan for last 15 minutes. Let stand 15 minutes before cutting.
Happy Eating!
I’m in…😉😊
I often make my own version of this, which is quite similar to your recipe. Thanks so much for sharing.
There are so many satisfying versions of lasagna. As a meat lover, I tend to favor the meat version. But, this would be great to make when you have an overabundance of zucchini…as we often do, if we’re gardeners. 🙂
As a strict vegetarian, I find that recipe most intriguing! Of course, as an Italian, I would certainly hope to add some garlic to the mix! Thanks for sharing, and here’s to great lasagna!
I’m with you on the garlic. I forgot to add that ingredient to the recipe. Old version. I put garlic in everything these days. So good for you, not to mention tasty. 🙂
Yum!
Good morning, your veggie lasagna sounds delicious ! Thank you so much for sharing your recipe. Have a great weekend.
I would absolutely love this but can’t have green veggies and I live by myself. Wish I could make it. ☹️
Yum!
I’ve never tried making lasagna before, but this sounds delicious. Thanks for sharing.