Short Cut Veggie Lasagna

Wishing everyone a Happy New Year! Majority of us with the start of New Year Year, make up a list of our resolutions. At the top of majority of lists is to eat healthy, eat more veggies and lose weight 🙂 Well, today I have a recipe with which you can do all that and still eat one of the most popular comfort foods. Lasagna is one of those dishes that brings to mind the ooey gooey cheese filled creaminess. A lasagna usually has a ton of grated mozzarella and ricotta cheese, and then a hearty meat sauce. So it is quite a rich dish on account of the cheese and meat. Then time wise if you use the authentic boiled lasagna, it adds more time and another pot to the mix. My recipe here is not only a healthier, but a quicker to make version without missing the richness and taste of the dish! In this we substitute the veggie sauce instead of the meat sauce, eliminate the ricotta cheese and reduce the quantity of the grated mozzarella cheese. Just these 2-3 changes make this dish a lot healthier, cheaper and easy to make.

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For the veggies, in this recipe I have used onions, zucchini, bell peppers, and broccoli. Feel free to add or substitute them with mushrooms, freshly chopped spinach, asparagus, cauliflower etc. It is entirely up to you. You can go all out and make your own Marinara sauce, but here I have opted to chose a healthy, low sodium pre made version from a store. For the noodles I have again chosen to select a no boil lasagna noodles which saves me the hassle of boiling water to cook those noodles and getting a pan dirty. I know purists won’t approve of it, but when time is of the essence and it comes to having a home cooked meal vs junk, I think using the no boil lasagna noodles is a tiny sacrifice! And trust me, you won’t taste the difference.

It is failproof, filled with healthy vegetables, still having the gooey cheese, a fantastic option for meal prep and a great kid and adults friendly dish to keep in your freezer for those days when you don’t have time to cook! Great for pot lucks also 🙂 Whew! I know, I know it might seem hard that one single dish can accomplish all this. But trust me, this is a fantastic dish to have in your repertoire. It will use pretty much any veggies that you might have. For those folks that are Vegan, just substitute a Vegan cheese alternate for the grated mozzarella that I have used in this recipe and you’re good to go.

Ingredients:

  • Lasagna noodles (no boil type) — 1 box
  • Grated mozzarella cheese — 2-3 cups or about 1 lb (can be frozen or fresh)
  • Marinara Sauce — 11/2 (store bought) bottle
  • Onion – 1 cup diced
  • Zucchini — 1 cup diced
  • Bell peppers (any color) — 1 cup diced
  • Broccoli — 1 cup diced
  • Avocado oil — 1 Tbs
  • Salt – according to taste
  • Red chilies — according to taste

Directions:

  • Dice all the veggies. They should be close to same size.
  • Take a large flat pan to make the veggie sauce for the lasagna and heat it. Side by side start heating up the oven at 3750F.
  • Once the pan is warm, add the oil to it. Then add the veggies and sauté them for 5-6 minutes till soft. If the veggies stick to the bottom of the pan, add some water to help with sautéing instead of more oil.
  • Add the marinara sauce and a cup of water to the veggies. Add the salt, red chili powder. Then cover and let it simmer for 10 minutes, and your Veggie sauce is ready! Check the taste for seasonings.
  • Now we will assemble the lasagna. We will need a 9×13 glass or any oven proof dish for this. Set up the noodles, cheese and veggie sauce besides each other. Sort of like an assembling station to make things easier for yourself.
  • No need to grease the pan. Start by pouring 1-2 ladles or so (about 1/4 of the total sauce) of the veggies sauce in the Lasagna dish and spread it evenly over the entire base.
  • Then layer 3 noodles side by side. Pour another ladle or a bit more (1/3 of the remaining sauce of the veggie sauce over the noodles and spread it evenly.
  • Then comes the 1st layer of grated mozzarella cheese. Sprinkle 1/2 cup of cheese evenly over the sauce. After that comes the noodles again. So basically the whole process is then repeated 3 more times.
  • Last layer should be a bit more of the grated cheese. Then cover it with Aluminum foil and bake it in the oven for 30 minutes or according to the directions of your Lasagna noodles. Then uncover the lasagna, and bake for another 10-15 minutes till the top cheese layer is slightly bubbly and brown in spots.
  • Let it rest for 15 minutes or so before slicing it. You can easily make 8 large portions from this one lasagna. Enjoy!

Nutritional Content: Total Servings: 8

Per Serving:  351 cal, Fat 13.5 g, Carbs 37.1 g, Fiber 5.2 g, Sugar 6.4 g, Protein 19.6 g, Calcium 40.1%, Iron 12.1%, Vit A 33.6%, Vit C 41.2%


Short cut veggie lasagna

Ingredients:
  • Lasagna noodles (no boil type) — 1 box
  • Grated mozzarella cheese — 2-3 cups or about 1 lb (can be frozen or fresh)
  • Marinara Sauce — 11/2 (store bought) bottle
  • Onion – 1 cup diced
  • Zucchini — 1 cup diced
  • Bell peppers (any color) — 1 cup diced
  • Broccoli — 1 cup diced
  • Avocado oil — 1 Tbs
  • Salt – according to taste
  • Red chilies — according to taste
Directions:
  • Dice all the veggies. They should be close to same size.
  • Take a large flat pan to make the veggie sauce for the lasagna and heat it. Side by side start heating up the oven at 3750F.
  • Once the pan is warm, add the oil to it. Then add the veggies and sauté them for 5-6 minutes till soft. If the veggies stick to the bottom of the pan, add some water to help with sautéing instead of more oil.
  • Add the marinara sauce and a cup of water to the veggies. Add the salt, red chili powder. Then cover and let it simmer for 10 minutes, and your Veggie sauce is ready! Check the taste for seasonings.
  • Now we will assemble the lasagna. We will need a 9×13 glass or any oven proof dish for this. Set up the noodles, cheese and veggie sauce besides each other. Sort of like an assembling station to make things easier for yourself.
  • No need to grease the pan. Start by pouring 1-2 ladles or so (about 1/4 of the total sauce) of the veggies sauce in the Lasagna dish and spread it evenly over the entire base.
  • Then layer 3 noodles side by side. Pour another ladle or a bit more (1/3 of the remaining sauce of the veggie sauce over the noodles and spread it evenly.
  • Then comes the 1st layer of grated mozzarella cheese. Sprinkle 1/2 cup of cheese evenly over the sauce. After that comes the noodles again. So basically the whole process is then repeated 3 more times.
  • Last layer should be a bit more of the grated cheese. Then cover it with Aluminum foil and bake it in the oven for 30 minutes or according to the directions of your Lasagna noodles. Then uncover the lasagna, and bake for another 10-15 minutes till the top cheese layer is slightly bubbly and brown in spots.
  • Let it rest for 15 minutes or so before slicing it. You can easily make 8 large portions from this one lasagna. Enjoy!

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