The Pioneer Woman Tasty Kitchen
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Vegetable Lasagna with Zucchini Lattice

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Level: Easy

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Description

A hearty Vegetable Lasagna with Zucchini Lattice: layers of ricotta, veggies, marinara sauce, noodles, and mozzarella cheese make the perfect filling vegetarian lasagna!

Ingredients

  • FOR THE MARINARA SAUCE:
  • ¼ cups Flat Leaf Parsley
  • ¼ cups Fresh Basil
  • 2 teaspoons Dried Oregano
  • 4 cloves Garlic
  • 1  Medium Onion, Quartered
  • 1  Carrot
  • ¼ cups Olive Oil
  • 1 can (28 Oz. Size) San Marzano Tomatoes, Crushed
  • 1 Tablespoon Sugar
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • ½ teaspoons Red Pepper Flakes
  • FOR THE LASAGNA:
  • 1 cup Carrots, Diced
  • 3  Zucchinis, Diced
  • 2  Yellow Squash, Diced
  • 2 cups Mushrooms, Diced
  • 1 container (15 Oz. Size) Ricotta
  • 3 cups Shredded Mozzarella
  • 1-¼ cup Shredded Parmesan, Divided
  • ¼ cups Basil, Chopped
  • 3  Zucchinis, Thinly Sliced Lengthwise
  • 1 package (about 9 Oz. Size) No Boil Lasagna Noodles

Preparation

Begin by making the marinara sauce. Place herbs, garlic, onion, and carrot in a food processor and process until chopped.

Heat oil in a heavy bottom saucepan over medium high heat. Transfer herb/vegetable mixture to saucepan and saute for 5 minutes. Add tomatoes, sugar, salt, black pepper, and red pepper flakes. Stir to combine. Bring to a simmer, then continue cooking for 30 minutes, stirring occasionally.

Preheat oven to 375ºF.

For the lasagna, steam carrots, zucchini, yellow squash, and mushroom for 5 minutes, or until tender. Mix with marinara sauce.

In a mixing bowl, combine ricotta, shredded mozzarella, 1 cup parmesan, and basil. Stir to combine.

Arrange the thinly sliced zucchini over paper towels. Sprinkle with salt and set aside.

Assemble lasagna by spreading ½ cup marinara/vegetable mixture over bottom of a 9 x 13 -inch baking dish. Cover with a layer of noodles, arranging crosswise. Spread ¼ of the cheese mixture over noodles, then top with 1 cup sauce. Repeat 3 more times. Spread any remaining sauce over.

Pat down thinly sliced zucchini slices to remove any excess water. Arrange in a lattice pattern over lasagna. Sprinkle with remaining ¼ cup Parmesan.

Bake lasagna uncovered with for 50 minutes to 1 hour. Let stand 15 to 20 minutes and serve.

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