Lasagna Primavera Recipe

Looking for an easy Lasagna Primavera recipe? Learn how to make Lasagna Primavera using healthy ingredients.


Submitted by joyrae

Makes 10 servings



http://www.melskitchencafe.com/2010/09/lasagna-primavera.html

Recipe Ingredients for Lasagna Primavera

1 cup chopped carrots
3 zucchini (about 2 1/2 to 3 cups finely chopped ? mine were in 1/4-inch or less pieces)
2 cups chopped broccoli
20 ounces chopped frozen spinach, thawed and drained well (or squeezed through a towel)
3 cups light ricotta cheese
1/2 teaspoon salt
3 cups mozzarella, shredded
1 cup Parmesan cheese, shredded
48 ounce pasta sauce or use 6 cups of homemade sauce
12 oz lasagna noodles

Recipe Directions for Lasagna Primavera

  1. Preheat the oven to 350 degrees.

  2. Combine all the chopped vegetables (carrots, broccoli, zucchini, squash) with 1/2 teaspoon salt and steam briefly, for 2-3 minutes, to soften them just a bit (they?ll finish cooking in the oven after the lasagna is assembled).

  3. In a medium bowl, combine the ricotta, spinach and salt. Mix well.

  4. Lightly grease a 9X13-inch pan. Spoon about 3/4 cup sauce onto the bottom of the pan and spread around. It will be a thin layer. Cover with four no-boil lasagna noodles, overlapping slightly. Spoon in 1/3 of the lightly steamed vegetables evenly. Spread 1/3 of the ricotta mixture over the vegetables then sprinkle with 1/3 of the mozzarella and 1/4 of the Parmesan cheese. Pour 1/3 of the remaining sauce over the cheese, lightly spreading it to the edges. Repeat the layers (noodles, vegetables, ricotta, mozzarella/parm, sauce) two more times, ending with the last of the sauce. Sprinkle the remaining Parmesan cheese over the top. This lasagna will be piled high ? above the rim of your 9X13-inch pan, but it will settle as it bakes.

  5. Cover the lasagna with a sheet of lightly greased foil and place the 9X13-inch pan on a large baking sheet lined with foil (this is important since the lasagna will bubble and spit over the edge a bit as it bakes). Bake, covered, for 50 minutes. Uncover and bake 10 minutes longer. Let stand for 15 minutes before serving.

Categories

Pasta, Vegetables, Main Dish, American, Italian, Bake

Nutrition Facts
Serving Size 432.8g
Amount Per Serving
Calories
528
Calories from Fat
189
% Daily Value*
Total Fat
21.0g
32%
Saturated Fat
11.1g
56%
Trans Fat
0.0g
Cholesterol
87mg
29%
Sodium
1177mg
49%
Potassium
1129mg
32%
Total Carbohydrates
54.8g
18%
Dietary Fiber
7.6g
30%
Sugars
15.3g
Protein
31.2g
Vitamin A 170% Vitamin C 75%
Calcium 67% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in calcium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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