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The first layer is a simple bottom layer of tomato sauce, then the uncooked lasagna noodles are placed on top. After adding the noodles you’ll then take a bag of spinach in a bowl and mix it with ricotta cheese. Then take your spinach and ricotta mixture and place half of it into the pan on top of the noodles. Now I know lasagna isn’t a typical healthy dish but I was on a mission to make it that way and this recipe can be easily adapted and you can add in different vegetables per your tastes. After the veggies have cooked for about 10 minutes you’ll want to place half of them on top of the spinach and ricotta mixture.
You can also freeze the lasagna, either before or after cooking (and cooling), which is what I am planning on doing with the one I make next week. I’m excited to share this recipe with you below and hope you are inspired to create your own delicious, healthy, and {allergy-friendly} dishes! NotesYou can easily adjust the vegetables to your tastes, adding more or less of those above and adding in additional vegetables as well.Decrease or increase the cheeses to your likings too!If you don't need to eat gluten-free simply use your favorite no-cook lasagna noodles in place of rice lasagna noodles.
Looks delicious, not having to cook the noodles, definitely takes the time out of making lasagna. Stir together ricotta, egg whites, and remaining 2 teaspoons rosemary in a bowl; season with pepper.


Cover with nonstick foil and bake until lasagna sheets are tender and sauce is bubbling, about 40 minutes.
This lasagna, packed with vibrant, healthy spinach and tangy feta, freezes well so it's easy to make up in advance, heat, and enjoy when your schedule gets hectic. Though I was married for awhile to an Italian lady and I really enjoyed cooking with her mother, who hardly spoke English, we always made lasagnas, pastas, and dishes that contained a lot of meat.
In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Arrange mushrooms, in a single layer, in prepared pan and roast in lower third of oven, stirring occasionally, until golden brown and tender, about 15 minutes. Roast in upper third of oven, without turning, until garlic is softened and tomatoes are golden brown, about 30 minutes. Arrange half of eggplant slices, in a single layer, in prepared pan and season with pepper. Fresh vegetables are great because they do not go mushy (unless you really overcook them) like their frozen or canned cousins.The clean, herby, grassy notes of a Sauvignon Blanc will stand up to the acidic nature of the vegetables and cut through their sweetness, making it the perfect California wine to serve with this vegetable lasagna recipe. Heat the oil in a large skillet over a medium heat.When hot, add the carrots, broccoli, onions, zucchini, bell peppers, and garlic. Repeat twice with the remaining squash, noodles, and spinach mixture, finishing with a layer of spinach mixture.Sprinkle with the remaining feta and mozzarella, cover tightly with nonstick foil, and bake for 15 minutes.


Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes more.
Now before you go asking where the meat is try it and you will find even the biggest of your carnivores will be more than satisfied with this wonderful vegetable lasagna recipe. March 26, 2016 How to Cook a Spiral-Sliced Ham March 12, 2016 Traditional Easter Food and Easter Recipes March 6, 2016 Romanian Baked Potato and Ham Recipe February 28, 2016 Easy Cupcake Recipes to Make at Home February 11, 2016 Valentine Recipe for Kids February 8, 2016 Romantic Valentine Cupcake Recipe February 2, 2016 Clever and Creative Valentine Food January 24, 2016 Sensational Superbowl Party Food Ideas January 22, 2016 Cheese and Tomato Mini Pizza Recipe January 20, 2016 Pizza Makes Perfect Comfort Food January 19, 2016 Easy Food for Superbowl January 12, 2016 Most Unusual Finger Food for Superbowl Party January 10, 2016 Need Dinner Inspiration?
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