One of the easiest ways to lighten up your lasagne is to substitute some of the layers of pasta with fresh vegetables. You still get a decent amount of pasta but you also get an extra serving of veggies. In this veggie lasagna, I use part- skim ricotta to lighten it up a little more and I did omit the meat in this recipe. So eating this is just a “little bit healthier” for you. A meal you won’t feel too guilty eating. Remember: there is still a lot of cheese in this recipe so a small square goes a long way…savor it.
My Marinara Sauce is filled with nothing but goodness and is easy to make so be sure to grab the recipe. But, you can always use your favorite store bought brand (Rao’s Marinara is my favorite.)
This is one of those recipes that tastes great the next day too, so having some leftovers is a good thing. You’ll get six nice size servings with this dish, although when the guys are around, that seems to dwindle to 2-4…lol.
One last note: for those of you not too worried about carbs, the garlic bread recipe is a good one. Make a loaf for your guests…they won’t complain.
To get started with the recipe preheat the oven to 350 degrees F.
Mix the ricotta cheese, 1/2 cup of Parmesan cheese, 1/2 shredded mozzarella cheese, dried oregano, basil, garlic powder, a pinch of salt and a couple of grinds of black pepper and the freshly grated nutmeg in a small bowl with the beaten egg. Slice up the zucchini and summer squash into long lengthwise slices.
In a 9 x 9 casserole baking dish, add 1/4 cup of marinara sauce and spread on the bottom of the dish. Place one layer of the parboiled lasagna noodles on the bottom of the dish. Top with 2/3 cup of the cheese and egg mixture.
Layer slices of the zuchini on top of that. Add another 1/4 cup of the marinara sauce and add a 2/3 cup of the cheese mix.
Top with the sliced squash. Top with 1/4 cup of marinara sauce and the final 2/3 cup of the cheese mix. Top with the final layer of the parboiled lasagna sheets.
Add the final 1/4 cup of marinara sauce and top with the 6 slices of mozzarella cheese and grate more parmesan on top. Cover with foil and bake for 40-45 minutes until cooked through and the cheese is melted and bubbling.
Remove the foil and place under the broiler for a couple of minutes to lightly brown the top.
Let cool for at least 10 minutes. Cut into wedges and serve with more Parmesan and torn basil leaves. Did you like this recipe? Looking for other Italian inspired recipes that lean into the use of veggies? Try these:
Zucchini and Mushroom Meatballs
Spaghetti Squash with Seafood Marinara
Italian Turkey Zucchini Canoes
Crispy Eggplant Parmesan Slices
Veggie Lasagna
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Yellow summer squash cut in long slices
- 1 Zucchini cut in long slices
- 6 Whole Wheat Lasagna noodles par cooked
- 2 Cups Marinara Sauce
- 1 Cup Part skim ricotta cheese
- 1/2 Cup Shredded mozzarella
- 6 Slices Mozzarella cheese
- 1/2 Cup Freshly grated Parmesan cheese
- 1 Egg lightly beaten
- 1/4 Tsp. Freshly grated nutmeg
- 1/4 Tsp. Garlic Powder
- 1/2 Tsp. Dried Oregano
- 1/4 Tsp. Dried Basil
- Kosher salt and Freshly ground black pepper
- Fresh Basil leaves
- Fresh grated parmesan cheese to garnish
Instructions
- Preheat the oven to 350 degrees.
- Mix the ricotta cheese, 1/2 cup of Parmesan cheese, 1/2 shredded mozzarella cheese, dried oregano, basil, garlic powder, a pinch of salt and a couple of grinds of black pepper and the freshly grated nutmeg in a small bowl with the beaten egg.
- In a 9 x 9 casserole baking dish, add 1/4 cup of marinara sauce and spread on the bottom of the dish. Place one layer of the parboiled lasagna noodles on the bottom of the dish. Top with 2/3 cup of the cheese and egg mixture.
- Layer slices of the zuchini on top of that. Add another 1/4 cup of the marinara sauce and add a 2/3 cup of the cheese mix. Top with the sliced squash. Top with 1/4 cup of marinara sauce and the final 2/3 cup of the cheese mix. Top with the final layer of the parboiled lasagna sheets. Add the final 1/4 cup of marinara sauce and top with the 6 slices of mozzarella cheese and grate more parmesan on top. Cover with foil and bake for 40-45 minutes until cooked through and the cheese is melted and bubbling. Remove the foil and place under the broiler for a couple of minutes to lightly brown the top.
- Let cool for at least 10 minutes. Cut into wedges and serve with more Parmesan and torn basil leaves.
