Kid-Friendly Vegetable Lasagna

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When I think of comfort food or foods that are universally enjoyed, I often think of pasta and lasagna. I also think of increasing the nutritional content yet  still having a thick and cheesy dish.  I do this by incorporating a bunch of vegetables that are minced so that they are not visually obvious.

Trust me, I have a very particular son who is into throwing tantrums and he loves this. I enjoy telling him that he just ate spinach, mushrooms, zucchini and peppers. I also want to let you know that I used reduced fat ricotta and part skim mozzarella but trust me, you will not miss the fat and this does not come out rubbery.

In addition, I am one who does not enjoy meat in my lasagna but has a husband who does. My solution? Find out below.

Ingredients: Yield 8-12 servings

1 cup mushrooms, minced

1/2 sweet onion, minced

1 cup baby spinach, minced

1/2 zucchini, minced

1 carrots, shredded and minced

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1.5 jars of spaghetti sauce

16 oz. container light Ricotta cheese

1/2 cup grated Parmesan

1 cup shredded or grated part skim mozzarella cheese

1 package oven ready lasagna noodles

Preheat the oven to 350 degrees. Combine all of the vegetables, herbs,  ricotta, parmesan and 1 cup of the spaghetti sauce into a large bowl and mix well.

Place 1-2 tablespoons of spaghetti sauce into a 13-in. x 9-in. baking dish and spread it around. Place three noodles over the sauce, a few tablespoons of the vegetable cheese mixture and then top with some more spaghetti sauce. Repeat layers. Top with remaining sauce and mozzarella.

Cover with foil and bake at 350° for 30 minutes. Uncover and bake 10 minutes. Let stand 10 minutes before serving.

This may be a bit of prep work but this easily feeds 8. Also, consider doubling the recipe and freezing one before baking.

What other vegetables would you have included?

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