Description
A cozy veggie lasagna thats less work and extra cheesy!
Ingredients
Units
Scale
- 1 tbsp vegetable oil
- 1 zucchini, 1/2 inch diced
- 1 Chinese eggplant, 1/2 inch diced
- 2 cup baby spinach
- 2 garlic cloves,minced
- 1/2 tsp crushed red pepper
- 1 1/4 tsp dried oregano
- 2/3 cup marinara sauce
- 4–5 no-boil lasagna noodles
- 1/3 cup shredded mozzarella
- 2–3 tbsp cup parmesan cheese
- 1/2 cup ricotta cheese
- 1 tablespoon fresh basil, finely chopped (optional)
Instructions
- In a 10-inch skillet, heat oil, over medium heat. Add eggplant, zucchini, salt and pepper to taste and stir. Cook until vegetables are tender, about 6-8 minutes, stir often. Add baby spinach, garlic, oregano, crushed red pepper and stir. Cook for 1 minute or until the spinach wilts.
- Break lasagna noodles and arrange on top of the veggies. In a separate bowl, mix together tomato sauce and 1/4 cup of water. Evenly pour the sauce over the pasta. Make sure your noodles are well coated in the sauce. You might have to add a little more water depending on how thick your marinara sauce is. Bring to a boil then simmer on low for 12 minutes while covered.
- Once pasta is tender, sprinkle half the mozzarella and grated parmesan over the top and gently mix. Place spoonfuls of ricotta on top and sprinkle on the remaining mozzarella and parmesan. Cover and and cook for 5 minutes or until cheese is melted.
- Garnish with basil and enjoy while hot!
- Prep Time: 5
- Cook Time: 20
