Summer Vegetable Lasagna
Does lasagna sound like heavy winter food to you? Well it doesn’t need to be. I was trying to clean out my produce drawer before leaving for a trip recently and came up with this recipe. It’s lighter than a traditional lasagna, and the best part is you can put whatever vegetables you want in it. I use no boil lasagna noodles, and since this doesn’t have an added sauce, the mixture needed to be quite “soupy”. If you prefer to cook lasagna noodles first to make yours, you’ll want less liquid before you assemble the dish. Let extras cool and divide into single portions to freeze for a go-to meal on a busy night. Happy summer!
- 2 tablespoons extra virgin olive oil
- 2 small zucchini, chopped
- 1 small head of broccoli, florets only, chopped small
- 1 small onion, diced
- 2 ears of corn, kernels cut from the cob
- Salt and pepper
- 4 cups diced fresh tomatoes (or frozen from last year)
- 2 cups ricotta cheese
- 1½ cups grated Parmigiano Reggiano cheese
- No boil lasagna noodles
- 1 pound shredded mozzarella cheese
- Heat the oil in a large skillet over medium high heat and add the zucchini, broccoli, onion, and corn. Cook until slightly softened. Season with salt and pepper and add the tomatoes. Cook just long enough for them to release their liquid then remove pan from heat and pour vegetables into a large bowl. Stir in the ricotta cheese, half of the Parmigiano cheese, and half of the mozzarella cheese.
- Spray a 9 x 13 inch baking pan with cooking spray and spread a little bit of the vegetable mixture evenly over the bottom. Layer lasagna noodles, then vegetable mixture, ending with the vegetable mixture on top. Spread remaining Parmigiano and mozzarella evenly over the top.
- Spray a piece of foil with cooking spray so it won't stick to the cheese and cover tightly. Bake at 375 degrees for about 45 minutes if warm when going into the oven, or an hour if chilled when baking. Let cook for 10 minutes before slicing and serving.