Summer Vegetable Lasagna
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8-10
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2018/06/summer-vegetable-lasagna/