Nourish

A Vegetable Lasagna Recipe That Won’t Make You Miss Pasta

In the spirit of summer and our aim to lighten up, try this vegetable lasagna recipe that skips the heavy carbs without skimping on flavor


In the spirit of summer and our aim to lighten up, try this vegetable lasagna recipe that skips the heavy carbs without skimping on flavor. Sheets of roasted zucchini are cleverly used in place of pasta—and layered with Nello’s marinara, mushrooms, and spinach. Three kinds of rich, melty cheeses (ricotta, pecorino, and mozzarella) make this dinner downright swoon-worthy.

INGREDIENTS
2 shallots
8 ounces cremini mushrooms
1 pound zucchini
⅛ ounce fresh oregano
2 ounces baby spinach
1 jar Nello’s marinara sauce
1 cup ricotta cheese, divided
½ cup grated pecorino cheese, divided
½ cup shredded mozzarella cheese
1 aluminum tin
Utencils

YOU’LL NEED
2 tablespoons olive oil
kosher salt
black pepper
baking sheet
10″ medium pan
aluminum foil

1. Prepare Ingredients
Preheat oven to 425°F. Peel shallots, halve, and thinly slice. Wipe mushrooms clean with a damp paper towel and quarter. Rinse remaining produce. Cut zucchini lengthwise into ¼-inch slices. Pick oregano leaves, discarding stems.

2. Roast Vegetables
On a baking sheet, toss shallot, zucchini, and oregano with 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper as desired. Roast until almost tender, 10-12 minutes. Stir together ricotta and pecorino in a small bowl to make cheese mixture.

3. Season Sauce
Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add mushrooms. Season with ¼ teaspoon kosher salt and pepper as desired. Sauté until browning, about 5 minutes. Add spinach. Season with another ¼ teaspoon kosher salt and sauté 1-2 minutes. Stir in marinara sauce. Reduce heat to medium, 1-2 minutes

4. Assemble Vegetable Lasagna
Spoon ½ of sauce into tin, reshaping if bent. Add ½ of roasted vegetables in an even layer. Top with ricotta cheese mixture, then remaining sauce. Finish with roasted vegetables. Sprinkle mozzarella on top, season with pepper. Cover with foil and place on a foil-lined baking sheet. Bake, 10–12 minutes

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