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Lilly’s Table

 
 
© Lillys-Table.com Photo of Lasagna- End of Summer
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Lasagna- End of Summer

 

As the summer comes to a close the harvest is often bountiful and waning all at the same time and every garden is different. A simple vegetable lasagna will use up veggies that are aged, bumped, bruised and give them new life. While we will call for lots of different vegetables, take the freedom to mix in or substitute ones that work with the veggies available to you. If you are feeling adventurous and have too many tomatoes as well, make your marinara from scratch.

Please note the recipe does not require you to cook the noodles first. I apologize to all true Italian chefs, but I grew up starting with dry noodles and prefer this method as I like them a touch el dente and it skips a major time consuming step.

If you are an Italian purest and want to take the time to boil them- by all means go ahead. We all have our personal preference.

Ingredients

  • 2 teaspoons olive oil
  • 1 bunch spinach, washed, dried & finely chopped (substitute another dark leafy green- collards, etc)
  • 1 lb ricotta cheese
  • 4 cups marinara sauce , homemade or store bought
  • 8 ounces shredded mozzarella
  • 1 package lasagna noodles, or gluten-free brown rice noodles
  • 1 onion, small, finely chopped
  • 1 zucchini, small, thinly sliced
  • 1 summer squash, thinly sliced
  • 1 tomato, large, thinly sliced
  • 1 eggplant, thinly sliced paper-thin
  • 1 clove garlic, finely minced or pressed

Serving Size: 4 People

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Preparation Instructions

Place a skillet over medium-high heat. Drizzle in the olive oil and add in the spinach or other chopped dark leafy greens. Saute for 3-6 minutes until wilted. Place in a colander to cool. Squeeze out the excess liquid. Toss with the ricotta and minced garlic.

Preheat the oven to 350.
Layer the lasagna:
In a casserole dish, drizzle in about 1/4 cup of the marinara. Lay down the noodles.
Dollop on the ricotta-greens mixture and spread down.
Lay a thin layer of zucchini, summer squash, and tomatoes. Next, more noodles.
More marinara.
Add eggplant & onions on top.
Noodles.
Ricotta & Greens.
Zucchini, summer squash, and tomatoes.
Noodles.
Sauce.
Eggplant & onions. And any other veggie still lying about.
Rest of the sauce.
Now… if you are worried about a dry lasagna (it can happen when you don’t cook the noodles first) add a couple tablespoons of water into the edges of the pan.
Finish with the Mozzarella slices.

Cover loosely with foil. Bake for 40 minutes. Remove the foil. Take a butter knife and stab it in the middle in a couple of spots. You are checking to see if the noodles and vegetables have cooked & melted into each other and become tender. If you have to force the cut, bake for 5 more minutes and check again. Repeat until it is tender.

Remove the foil and bake for 5 more minutes until the top is golden.

Let stand for 5 minutes before cutting and enjoying.