Ingredients for Beautiful Vegetable Lasagna
- 2 medium zucchini, diced
- 2 medium carrots, diced
- 1 tablespoon olive oil
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 5 oz fresh spinach, roughly chopped
- 2 cups marinara sauce
- 9 lasagna noodles (oven-ready preferred)
- 1 cup shredded provolone cheese
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How to Make Beautiful Vegetable Lasagna
- Preheat oven to 350°F (175°C).
- Sauté 2 medium zucchini, diced, in 1/2 tablespoon olive oil until tender-crisp. Repeat with 2 medium carrots, diced, in another 1/2 tablespoon olive oil.
- In a bowl, whisk together 2 large eggs and 1/2 cup grated Parmesan cheese.
- Divide the zucchini and carrots into separate bowls.
- Add 1/3 of the egg-Parmesan mixture to each bowl of vegetables; toss to combine.
- Spread 2/3 cup marinara sauce in the bottom of a 9x9 inch baking dish.
- Layer half of 9 lasagna noodles (oven-ready preferred) over the sauce.
- Spread 5 oz fresh spinach, roughly chopped, over the noodles.
- Top with 1/3 cup shredded provolone cheese, the carrots, another 2/3 cup marinara sauce, another 1/3 cup provolone cheese, and the zucchini.
- Top with the remaining lasagna noodles and the remaining 2/3 cup marinara sauce.
- Cover the baking dish tightly with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and sprinkle with the remaining 1/3 cup provolone cheese.
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
39g
Fat
37g
Carbs
11g
