Summer Veggie Lasagna
Can you believe I woke up at 5am this morning to fit a run in before work?
To some of you, this may not seem like a big deal but to me, it’s huge. If I didn’t have bills to pay, my happy butt would be sleeping every morning until the sun is shining and the birds are chirping.
To tell the truth, I kind of liked being up so early and knocking out my run. All day long I felt a sense of relief knowing my workout was done for the day.
Then the only thing I had to worry about was coming home to a warm plate of lasagna.
I know summer is almost over but I had to make lasagna with what’s left of it’s fresh vegetables.
Zucchini, peppers, corn and basil smothered in marinara and layered between pasta and gooey cheese; it’s one fantastic way to say goodbye to summertime.
By the way, is it weird that I put corn in there? I’m sorry if it is; I just love corn.
Oh, and I lied about coming home to lasagna. There isn’t any lasagna left, we ate it all already.
Summer Veggie Lasagna
- 6 lasagna sheets (I used whole wheat)
- 25 ounces marinara sauce
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 2 small zucchinis or 1 large (about 1 and 1/4 cup), diced
- 2 small bell peppers or 1 large (about 1/2 cup), diced
- 1 cup corn kernels, fresh or frozen
- 6 fresh basil leaves, chopped (about 2 tablespoons)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 egg
- 16 ounces part-skim ricotta cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 1/4 cup shredded parmesan cheese for topping (optional)
Bring a pot of water to a boil and cook lasagna noodles until al dente (slightly undercooked) then remove them from the water and set aside.
Preheat oven to 375°F and then warm the olive oil in a large skillet over medium heat.
Sauté the garlic and onion for about two minutes then add the zucchini, bell pepper, and corn to the skillet. Continue to cook for about five minutes or until vegetables are slightly tender, not mushy then remove from heat and set aside.
While vegetables are cooking, begin preparing the filling by combining the ricotta cheese, mozzarella, egg, and the seasonings in a large bowl. Stir until mixed together.
Grease a 9×9 baking dish and pour enough marinara sauce in the dish so it just covers the bottom.
Layer two lasagna sheets on top of the sauce and then spread a layer of cheese on top of the pasta.
Next, layer a little less than half of the veggie mixture on top of the cheese.
Then cover with a thin layer of sauce.
Repeat steps 6 through 7, then layer the final two lasagna sheets on top. Lastly, top with remaining vegetables and sauce then sprinkle parmesan cheese on top.
Cover lasagna with foil and bake in the oven for 30 minutes. Then remove foil and bake for another 25 minutes.
Finally, turn the oven to broil for about 2-3 more minutes so the layer of cheese on top gets golden brown. Allow to cool for ten minutes before serving.
I knew this lasagna was going to taste amazing before I even tried it. The scent that filled my kitchen was so heavenly that Coco was glued to my side the whole time I was shooting the pictures.
I didn’t give her any lasagna but I did let her have a few green beans.
She loves veggies as much as I do! Except mushrooms. She’s not a fan of those.
Do you like to workout in the morning or afternoon?
Does your dog eat vegetables?