Well, maybe I am being hyperbolic, but if you love lasagna but think it takes too long to make, or you think it is too fatty and heavy, I really encourage you try this easy, healthful recipe.
Perfect for the summer, the main ingredient of this lasagna is a mix of zucchini and summer squash. While it isn’t as elaborate as the other vegetarian lasagna I have made, it is far easier, and less time-consuming. It would be easy to put together on a weeknight, and the leftovers tasted great too.
Here is the recipe, adapted from “Vegetable Lasagna”
Makes 6-8 servings
7 oz goat cheese
1/2 T. dried thyme
1/2 T. dried basil
1/2 T. dried oregano
2 cloves minced garlic
4 c. prepared pasta sauce (I used Lotsa Pasta’s marinara sauce with excellent results)
1 lb whole-wheat lasagna (Again, used Lotsa Pasta’s pre-made, no-boil noodles)
Freshly ground black pepper
Crushed red pepper, to taste
2 small zucchini, diced
2 small summer squash, diced
3/4 c. bottled roasted red pepper, diced
Heat oven to 357 degrees F.
Mix together goat cheese, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper.
Spray a 9″ x 11″ baking dish with nonstick spray or coat with a very thin layer of oil. Spread 1 c. of marinara on the bottom of the dish. Add one layer of lasagna and season with lots of black pepper and crush red pepper to taste. I found the red pepper brought a nice spicy dimension to the dish, but you can certainly leave it out. Add a layer of zucchini, squash, and red pepper.
Dollop spoonfuls of the goat cheese mixture over vegetables and spread as well as you can – though this will be difficult. Repeat two more times, finishing with one last layer of pasta and sauce. Sprinkle the Parmesan cheese over the top.
Some of the comments from the original online recipe suggest adding mozzarella, or ricotta, in addition to the goat cheese. Others suggest sauteing the vegetables before putting them in the lasagna. I promise you – if you follow these directions, and start with a flavorful marina and season each layer well with black pepper, you will not be sorry. The original recipe does call for fresh thyme, which I purchased specifically for this dish, but I accidentally used dried thyme, thinking it was oregano. So – I just left the fresh out.
I encourage you to try this. So easy. So delicious – and healthful too.
Please note the main picture above is of the lasagna pre-cooked. So sadly, I did not capture any pictures of the completed dish.