I have been on a serious lasagna kick the past few weeks. It is the perfect dish to cook for a group (which seemed to happen a lot over the holiday season) and its also great for a small little family (ahem… mine) to nibble on over the week.
But I do have to admit that after a holiday season that seemed to last FOREVER (was that just me?!?) I am in serious need of a reset. This recipe comes from my super-not-diet-scribbled-on-a-post-it-while-making-it-up-full-of-butter-recipe from over the holidays, but without all the guilt.
My Skinny Veggie Lasagna has no butter, a mere 4 cups of cheese (*cough cough*), and a bunch of veggies but the best part… it is packed full of flavor. This I kid you not.
Luckily for me, my buddies over at Red Gold Tomatoes sent me a lasagna package full of my favorite tomatoes (basil, garlic, and oregano… hey hey) and other fixin’s to make this baking dish full of goodness. Red Gold is also offering a reader the same amazing packet they sent me! More on that below, so keep reading. Or just scroll to the bottom to enter. I’ll never know.
I started by preheating my oven to 350 and boiling my noodles according to the package instruction. Then I started cooking the onions until they became translucent in the olive oil. After a minute or two I added in the garlic.
Then, add in the cubed zucchini and cook until it has softened as well.
Now, these babies are the pièce de résistance. Talking these guys make this dish. DO NOT LEAVE THE OUT. Dice em up real nice.
And then throw them into your pot and stir them around letting them get heated through.
Once the pot of veggies has gotten to know itself (everything is warm and cooked and looking nice and glisten-y) add in the cans of tomatoes and the can of crushed tomatoes.
Be sure to properly salt and pepper here. I added an ample amount of salt and fresh cracked pepper.
If you have the time, let this simmer for 30 minutes on low, but if you don’t (and I didn’t) then that’s alright too.
While this veggie sauce simmers, mix together the ricotta, parmesan, eggs, more salt and pepper, and 1 teaspoon of dried parsley.
When all is ready: get your lasagna making station set up! Noodles? CHECK! Sauce? CHECK! Other stuff? CHECK!
Start with a thin layer of sauce at the bottom of your baking dish.
Then 6 noodles (that are slightly overlapping) and 1/3 of the ricotta mixture.
Then, a layer of sauce and a layer of the shredded mozzarella.
Repeat 3x (6 noodles, ricotta mix, sauce, and mozzarella cheese) until you reach the top layer. I like a little extra shredded cheese on the top so I kind of reserve a little extra as I go, but that’s totally your call. Oh and the remaining dried parsley.
You can throw it in the oven at this point or get a little fancy and add some thinly sliced roma tomato rings and fresh basil leaves. Oh, and of course a little salt and pepper.
Place tin foil over the top and slide into your 350 degree oven for 30 minutes. Then remove foil for 15 minutes. I also like to run the broiler for a minute or two (while watching SUPER carefully) until the cheese starts to bubble.
But it would be AWESOME with some meat. Throw some in if you want! I would totally mix in some Laura’s Lean Ground Beef to keep the recipe skinny (you can brown it when you brown the onions). This recipe is baby Jack approved as well. He has been happily gobbling it down for lunch and dinner.
1 package of lasagna noodles, cooked to package directions
2 tablespoons olive oil
1 sweet onion, minced
2 tablespoons minced garlic
3 zucchinis, cubed
12 oz jar of roasted red peppers, cubed
2 15 oz. cans of diced tomatoes (with basil, garlic, and oregano if you can find it)
1 28 oz. can crushed tomatoes
15 oz. 2% ricotta
1/4 grated parmesan (give or take the amount)
2 teaspoons dried parsley, divided
4 cups shredded mozzarella
salt and pepper
roma tomato, optional
fresh basil leaves, optional
Preheat oven to 350. Boil noodles according to package directions and drain when finished.
In a pot or dutch oven, heat olive oil and add onion. Cook onion for a few minutes and add in garlic. Cook for another minute and add in zucchini. Once the zucchini has begun to soften, add in the peppers until everything is heated through. Add cans of tomatoes, salt and pepper to taste and bring to almost a boil. Turn the heat to low and let simmer for up to 30 minutes.
Meanwhile, stir together ricotta, parmesan, 1 teaspoon of dried parsley, salt and pepper, and eggs in separate bowl.
Start to put the lasagna together by adding a thin layer of sauce at the bottom of a baking pan. Then 6 noodles, 1/3 ricotta, 1/3 sauce, 1 cup of mozzarella cheese. Do this 3x. Top with remaining mozzarella cheese and remaining dried parsley and a little salt and pepper. For an added bonus option arrange sliced roma tomatoes and fresh basil.
Cover with tin foil and place in 350 degree oven for 30 minutes. Remove tin foil and cook for an additional 15 minutes. Optional: Turn on the broiler for a minute or two to brown the top. Let rest 15 minutes (at least) before cutting. Enjoy!
NOW ON TO THE GIVEAWAY FROM RED GOLD TOMATOES & LAURA’S LEAN BEEF!
The kit is a gift pack of tomatoes, lasagna noodles, Laura’s ground meat, a Red Gold reusable tote, apron, coupons and recipes… Sweet!
There are 3 ways to win so just click below!
Just click here—————>a Rafflecopter giveaway
Red Gold will also be hosting a promotion starting Jan 13, where twice a week, they will give away a Le Creuset Lasagna Pan, a Simple Gourmet Lasagna Kit, Red Gold spatula, Garfield Toy, coupons and an apron. Just go to https://www.facebook.com/RedGold/ to enter on or after Jan 13th. Well, they had me at “Le Creuset.”
The Giveaway will run until January 28th. Good luck and happy cooking!