Lasagana Primavera
Indulge in the colorful, veggie-packed delight of Lasagna Primavera—your next go-to recipe for a hearty yet wholesome meal! This spring-inspired vegetarian lasagna features tender layers of classic lasagna noodles, a medley of sautéed zucchini, yellow squash, carrots, broccoli, and baby spinach, all nestled between creamy ricotta cheese and a rich, herb-infused tomato sauce. Topped generously with melty mozzarella and nutty Parmesan cheese, this dish is baked to golden perfection, offering a satisfying blend of textures and flavors. Perfect for feeding a crowd or meal prepping for the week, this lasagna is both comforting and nourishing. With its vibrant vegetables, homemade marinara, and irresistible cheesy layers, Lasagna Primavera is sure to be a showstopper at any dinner table!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 medium, sliced thinly zucchini
- 2 medium, sliced thinly yellow squash
- 2 large, peeled and julienned carrot
- 2 cups, florets broccoli
- 4 cups baby spinach
- 16 oz ricotta cheese
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp (to taste) salt
- 0.5 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Reduce heat and let the sauce simmer for 15 minutes, stirring occasionally.
Meanwhile, in a separate skillet, sauté the zucchini, yellow squash, carrots, and broccoli florets for 5-7 minutes until just tender. Add the baby spinach and cook for 1-2 minutes until wilted. Remove from heat and set aside.
In a large bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, 1/2 cup of Parmesan cheese, eggs, and chopped parsley. Mix until smooth.
To assemble the lasagna, spoon a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish.
Lay down a single layer of lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the sautéed vegetables and a layer of tomato sauce.
Repeat the layers (noodles, ricotta mixture, vegetables, tomato sauce) two more times, finishing with a layer of noodles on top.
Top the final layer of noodles with the remaining tomato sauce and sprinkle the remaining 2 cups of shredded mozzarella and 1/2 cup of Parmesan cheese evenly over the top.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly. Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
5864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.3 g | 286% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 11880 mg | 517% | |
| Total Carbohydrate | 677.2 g | 246% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 101.0 g | ||
| Protein | 322.2 g | 644% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 6795 mg | 523% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 6976 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
