Filed Under: boil, main-dish, north-american, Under 20 Mins, vegetable, Vegetables

Vegetarian Lasagna

This simplified version of the classic Italian comfort food uses basic, home-grown ingredients to create authentic taste

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April 8th, 2012

Recipes Developed by LeeAnne Wright
Food Styling by Ian Muggridge
Prop Styling by Shelly Tauber

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SAVVY SHORTCUTS
Use your noodle. Working with noodle sheets saves time, and they’re a breeze to cut and serve. Our favourite brand is Delverde No. 106. Otherwise, standard lasagna noodles will do the trick.
Simplify prep. Use frozen vegetables to save time on cutting and blanching. Simply measure out 3 cups and defrost in a colander under warm running water.
Substitute the sauce. Can’t find alfredo sauce? Pick up a can of your favourite cream soup. Just thin it out with white wine or milk and you have an instant sauce.
Servings
6
Prep Time
25 minutes
Cook Time
60 minutes
Ingredients
  • 3 cups broccoli florets (the smaller the better)
  • 1 teaspoon dried basil
  • 2 tablespoons pesto
  • 1 teaspoon minced garlic
  • 1 container low-fat ricotta (about 2 cups)
  • 3 sheets 8- x 8-inch oven-ready lasagna noodle (see Savvy Shortcuts)
  • 1 (435 mL) jar low-fat alfredo sauce
  • 1 zucchini, sliced thinly
  • 1 cup grated low-fat mozzarella cheese
    • Directions
  • 1.

    Preheat oven to 425°F. Lightly grease bottom of 9- x 9-inch square ovenproof dish with oil.

  • 2.

    Blanch broccoli in boiling water for 3 minutes and then immediately drain and rinse under cold water. Transfer broccoli to a bowl. Add dried basil and season well with salt and pepper.

  • 3.

    In a small bowl, mix pesto, garlic and ricotta.

  • 4.

    Begin assembling lasagna by placing one noodle sheet on bottom of pan. Top with ⅓ of the ricotta mixture followed by half of the broccoli, then top with ⅓ of the alfredo sauce. Repeat next layer.

  • 5.

    To finish, top with final noodle sheet then spread remaining ricotta over the top. Layer zucchini slices over ricotta then cover with remaining sauce and grated cheese.

  • 6.

    Cover tightly with foil and bake for 35 minutes. Remove foil and cook for an additional 25 minutes or until noodles are soft and top is golden. Let lasagna sit for at least 10 minutes before serving.

    • Nutrients Per Serving
    390 calories, 19 g fat, 21 g protein, 31 g carbohydrates, 2 g fibre. Excellent source of vitamins A and C, and calcium.
    Vegetarian Lasagna
    Photography by Yvonne Duivenvoorden
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